臘味煲仔飯Claypot Rice with Chinese Sausage

Prep 15 min·Cook 30 min·Rest 40 min

1. 1You're here
   Step 1.

   Wash the rice and soak it in fresh water for 30 minutes. Drain well.

   300 g Jasmine rice

   30 min

   Mum's tip媽媽小貼士

   Soaked rice cooks evenly in the short time before the bottom crust forms.
2. 2
   Step 2.

   Soak the sausages and cured pork in hot water for 10 minutes to clean and soften them, then slice thinly on the diagonal.

   2 pieces Chinese sausage1 piece Chinese liver sausage80 g Chinese cured pork belly

   10 minKnife work
3. 3
   Step 3.

   Make the sauce: warm the soys, sugar and water in a small pot until the sugar dissolves. Stir in the sesame oil.

   2 tbsp Light soy sauce1 tsp Dark soy sauce1½ tbsp Sugar3 tbsp Water½ tsp Sesame oil

   Sauce making / reducing
4. 4
   Step 4.

   Brush the inside of the claypot with 1 tbsp of the oil. Add the rice and water and bring to the boil over medium heat, uncovered.

   2 tbsp Cooking oil300 g Jasmine rice400 ml Water

   Claypot cookingRice / congee cooking

   Mum's tip媽媽小貼士

   Always heat a claypot gradually and never put it empty or cold onto high heat; it can crack.
5. 5
   Step 5.

   Boil, stirring once or twice, until the water has reduced to the level of the rice and small holes appear on the surface, about 6–8 minutes.

   300 g Jasmine rice

   7 minClaypot cookingRice / congee cooking
6. 6
   Step 6.

   Lay the sausage, liver sausage and cured pork on top, scatter with ginger, cover and cook on low heat for 10 minutes.

   2 pieces Chinese sausage1 piece Chinese liver sausage80 g Chinese cured pork belly10 g Ginger, finely shredded

   10 minClaypot cooking
7. 7
   Step 7.

   Drizzle the remaining oil around the edge of the pot where the rice meets the clay. Turn the heat to medium and tilt the pot over the flame, turning it every 30 seconds, for 3–4 minutes until the bottom crackles.

   2 tbsp Cooking oil300 g Jasmine rice

   4 minClaypot cooking

   Mum's tip媽媽小貼士

   The sizzle and a toasty smell mean the crust (飯焦) is forming; a sharp burnt smell means stop.
8. 8
   Step 8.

   Turn off the heat and leave covered for 5 minutes. Scatter with spring onion, pour over the sweet soy, add the choy sum, and mix at the table.

   2 stalks Spring onion, chopped2 tbsp Light soy sauce150 g Choy sum, blanched, to serve