Clay Pot Rice

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

Ingredients

Method