Clay Pot Rice

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

Ingredients

Asia
China
Cantonese
Guangdong
Main course

Ingredients

Method