Name: Clay Pot Rice
Yield: Serves 4
Cuisine: China
Ingredients: Liquid lard 1 Tbsp; Finely chopped garlic 1 Tbsp; Cooking oil 1 Tbsp; Jasmine rice 450 g (1 lb); Chinese liver sausage (yuen cheong) 1, sliced thickly on a diagonal; Chinese sausage (lup cheong) 1, sliced thickly on a diagonal; Chicken thighs 4, large; Oyster sauce 2 tsp; Blanched green vegetables to taste; Sesame oil 1 tsp; Superior light soy sauce 2 Tbsp; Superior dark soy sauce 1 tsp; Superior thick dark soy sauce 2 Tbsp; Sesame oil ½ tsp; Boiling water 700 ml (23⅓ fl oz); Ground white pepper ½ tsp; Sugar ¾ tsp; Home-made yellow glutinous rice wine or Shaoxing rice wine 3 Tbsp; Light stock or water 2 Tbsp; Chopped spring onion (scallion) to taste; Sliced red chillies to taste; Ginger 40 g (1½2 oz); Superior light soy sauce 1 Tbsp; Ground white pepper to taste

Preparation info

Serves
4

Difficulty
Medium

Appears in

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

About

Aficionados swear that the best clay pot rice is made over charcoal because of its even, strong heat. We cannot argue with that, but this recipe works well cooked over a gas or electric stove as well. Use kampong chicken, quality Chinese sausages (lup cheong) and the best jasmine rice you can find, and you will not be disappointed.