Clay Pot Rice with Chinese Sausage (Lap Xuong)
One ingredient I’m unapologetically obsessed with is lạp xưởng—Chinese sausage. Hands down, it was one of my favorite things growing up. We always had a package of it at home. Whether it was fried up with rice, mixed into a quick stir-fry, or just sliced thin and pan-crisped to eat with plain white rice and
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup White Rice
- 1 Cup Water
- 1 Tbsp Chicken Bouillon
- 1/2 Tbsp Oil
- 2 Chinese Sausages
- 1 Tbsp Low-Sodium Soy Sauce
- 1 Tbsp Dark Soy Sauce (Optional)
- 1 Tbsp Oyster Sauce
- 1/2 Tbsp Fish Sauce
- 1/4 Tbsp Sugar
- 2 Tbsp Water
- 1/8 Tbsp White Pepper
- 1 Slice Ginger
- 2 Stalks Green Onion (White Part Only)
- Green Onions (Green Part Only)
- Egg Yolk
Instructions
- 1
Prep:
- 2
Wash the Rice: Rinse rice 3–4 times until the water runs mostly clear. Soak the rice directly in the clay pot with 1 cup of water for 1 hour
- 3
Separate green onions: keep the white parts whole and finely chop the green parts for garnish. Then, slice a piece of ginger. Finally, thinly slice the Chinese sausages on a slight bias
- 4
Make the Sauce:
- 5
Combine soy sauce, oyster sauce, fish sauce, sugar, white pepper, and water in a small bowl. Stir well until the sugar dissolves completely (Optionally, add dark soy sauce if you prefer a darker color)
- 6
Add the sauce mixture, sliced ginger, and whole green onion whites in a small saucepan over medium heat. Warm gently until the sauce begins to bubble, then turn off the heat. Let the aromatics steep as the sauce cools. Discard the ginger and green onions before serving
- 7
Cook the Clay Pot Rice:
- 8
After soaking the rice for 1 hour, add chicken bouillon and oil directly to the rice. Stir to combine
- 9
Place the clay pot over medium heat and bring the rice to a gentle simmer. Lay the sliced Chinese sausage evenly over the top, then cover with a lid
- 10
Reduce heat to low and let cook for 12 minutes. Increase heat to medium-high for the last 2 minutes to develop a crispy bottom crust (the best part!)
- 11
Serve:
- 12
Remove the clay pot from the heat. Drizzle with half the sauce, reserving the rest to season to taste later
- 13
Top with chopped green onions and place an egg yolk in the center
- 14
Stir everything together, making sure to scrape up that crispy rice at the bottom. Serve immediately and enjoy while it's hot!