Claypot Rice with Chinese Sausage

Cantonese claypot rice with lap cheong

Makes 3 servings · 565 kcal per serving

Ingredients

• 300 g White Rice
• 375 g Water
• 150 g Chinese Sausage
• 24 g Soy Sauce
• 12 g Oyster Sauce
• 12 g Dark Soy Sauce
• 6 g White Sugar
• 5 g Sesame Oil
• 15 g Scallion
• 5 g Ginger
• 6 g Vegetable Oil

Method

1. 1. Rinse the rice, add the water, and bring to a boil.
2. 2. When the surface water is nearly absorbed, lay the sliced Chinese sausage on top, cover, and cook on low until the rice is done and the sausage is plump (its fat renders into the rice).
3. 3. Meanwhile stir together the sauce: soy sauce, dark soy, oyster sauce, sugar, and sesame oil.
4. 4. Drizzle over, scatter scallions, and toss before serving.
5. For a crispy crust, cook a few extra minutes on higher heat at the end.