Cantonese-Style Clay Pot Rice with Sausages (广式腊肠煲仔饭 Guang Shi La Chang Bao Zai Fan)
The crispy scorched rice at the bottom of clay-pot rice always brings back memories for me. This version uses Cantonese-style sausages!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups rice 2 (ideally long-grain rice)
- 3 cups water
- 2 - 3 Cantonese-style sausages
- several Shanghai baby bok choy
- 1 large egg (optional)
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon water
Instructions
- 1
Rinse the rice at least three times. Then soak the rice in water for 15 minutes up to an hour.
- 2
While soaking the rice, prepare the other ingredients. Cut the Cantonese sausages diagonally into thin slices. Wash the Shanghai baby bok choy and cut them in half lengthwise. Prepare the sauce by mixing all the condiments under the Sauce heading. This includes 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1 tablespoon of sesame oil, and 1 tablespoons of water.
- 3
When the rice is done soaking, rinse it a few more times and add the rice to the clay pot.1 Pour in the water and smooth the rice surface with one hand. Cover the lid and turn the heat to medium-high. When the water boils, remove the lid and lower the heat to medium. Let the rice cook for a few minutes with the lid open. When small holes start appearing on the rice and the water has substantially subsided, lower the heat to low/simmering. Quickly arrange the sliced sausages on top of the rice. Cover the lid and simmer the rice for 15 minutes.
- 4
Fill a sauce pan with water and bring it to a boil. Add the Shanghai baby bok choy and a few drops of vegetable oil when water boils. Blanch for 3 minutes and take the bok choy out immediately. Drain thoroughly.
- 5
When the 15 minutes rice simmering time is up, remove the lid and add the large egg (after breaking) into the clay pot. Cover the lid and cook for another 5 minutes.
- 6
Remove the lid. Arrange the Shanghai baby bok choy on the rice next to the sausages and egg. Drizzle the sauce on top, first around the edges then over the toppings. Turn off the heat. Mix everything and enjoy!