Clay Pot Rice

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

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.

Ingredients

Asia
China
Guangdong
Cantonese
Main course

Ingredients

Method