Taro and Chinese Sausage Clay Pot Rice
A staple dish made with soaked rice stir-fried with taro and Chinese cured sausage, then braised in a clay pot.
Ingredients
Rice (rinsed and soaked for 30-60 minutes)
1.5 cup
Taro (peeled and cut into small cubes)
250 g
Chinese Sausage (cut into small cubes)
1
Duck fat (for rendering)
a small dish
Salt
a pinch
Soy sauce
a little
Instructions
1
Step 1
Rinse the rice and soak it for 30-60 minutes; use slightly more water than usual for cooking rice.
2
Step 2
Peel the taro and cut it into small cubes; cut the Chinese sausage into small cubes as well.
3
Step 3
Place the duck fat in a pot and render the fat, then discard the leftover duck fat solids. Add the taro cubes to the pot and stir-fry until fragrant, then add the soaked rice (drained) and stir-fry together for 5-10 minutes (adjust based on the amount of rice).
4
Step 4
Transfer the stir-fried rice and taro to a clay pot, add all the reserved soaking water from the rice, add half of the Chinese sausage cubes, then add a pinch of salt and a little soy sauce, stir lightly with chopsticks, then cover the pot and place it on the stove.
5
Step 5
Turn the heat to high and cook for about 15 minutes (adjust time based on the amount of rice). Once holes form in the rice surface, add the remaining Chinese sausage cubes, then turn the heat to low and simmer for about 8 minutes before turning off the heat. Let it rest for 10 minutes before opening the lid.
