Clay Pot Rice

You will need

1 cup long grain rice
1 cup+ 1 tbsp water
2 sweet sausage
1 cup of sliced cured pork belly
1 thumb ginger
Sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon seasoned soy sauce (蒸鱼豉油)
1/4 teaspoon sugar
1/2 tablespoon sesame oil
Serving with
2 Bok Choy
4 green onions, chopped

Steps

Slice the air-cured pork belly and sweet sausage into thin slices.

Set aside.Rinse the rice carefully and then soak with clean water for around 30 minutes.

Then heat the pot with medium fire until boiling.After 2-3 minutes, add ginger slices firstly and then top with pork belly and sweet sausage slices. Drizzle oil over the edges.

Cover the pot, turn down the fire and let it simmer for 10 to 12  minutes. If you are cooking on a gas stove, rotate the pot for evenly heating can help to create more crispy bottoms. Then move from heat and set aside for 5 minutes.  During this time, bring a pot of water to a boil, add pinch of salt and drops of oil, cook Bok Choy for 1-2 minutes. Transfer out.

Stir all the sauce in a small bowl. Uncover the pot, drizzle the sauce and garnish the green onion.
Enjoy after stirring everything together. Serve with Bok Choy and other pickles(optional but highly recommended).

5 from 1 vote

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Clay Pot Rice (Hong Kong Style)

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

One pot warm clay pot rice with Chinese sausages and cured pork belly.

Course:

staple

Cuisine:

Chinese

Keyword:

pot, Rice

Servings: 2

Calories: 1505 kcal

Author: Elaine

Ingredients

• 1
  cup
  long grain rice
• 255
  ml
  water
• 2
  sweet sausage
• 1
  cup
  cured pork belly
  , sliced
• 1
  thumb ginger

Sauce

• 1
  tbsp.
  light soy sauce
• 1
  tbsp.
  oyster sauce
• 1
  tbsp.
  seasoned soy sauce
• 1/4
  tsp.
  sugar
• 1/2
  tbsp.
  sesame oil

Serving with

• 2
  Bok Choy
• 4
  green onions
  , chopped

Instructions

1. Slice the air-cured pork belly and sweet sausage into thin slices.
2. Set aside.Rinse the rice carefully and then soak with clean water for around 30 minutes. Then heat the pot with medium fire until boiling. After 2-3 minutes, add ginger slices firstly and then top with pork belly and sweet sausage slices. Cover the pot, turn down the fire and let it simmer for 10 to 12 minutes. If you are cooking on a gas stove, rotate the pot for evenly heating can help to create more crispy bottoms.
3. Then move from heat and set aside for 5 minutes. During this time, bring a pot of water to a boil, add pinch of salt and drops of oil, cook Bok Choy for 1-2 minutes. Transfer out.
4. Stir all the sauce in a small bowl. Uncover the pot, drizzle the sauce and garnish the green onion.
5. Enjoy after stirring everything together. Serve with Bok Choy and other pickles(optional but highly recommended).

Nutrition Facts

Clay Pot Rice (Hong Kong Style)

Amount Per Serving

Calories 1505
Calories from Fat 936

% Daily Value*

Fat 104g160%

Saturated Fat 36g225%

Cholesterol 170mg57%

Sodium 2445mg106%

Potassium 2792mg80%

Carbohydrates 98g33%

Fiber 10g42%

Sugar 12g13%

Protein 48g96%

Vitamin A 37770IU755%

Vitamin C 385mg467%

Calcium 951mg95%

Iron 10mg56%

* Percent Daily Values are based on a 2000 calorie diet.