Chinese Sausage ClayPot Rice Recipe

This one pot meal is easy, fragrant and perfect for Sunday dinner. You basically steam rice with a bunch of Chinese Sausage, whip up a quick sauce, top with sunny egg and green onion. The best thing about clay pot rice is always the crispy burnt rice underneath. To cut down the cooking time is to soak the rice an hour beforehand. 

Prepare time: 1 hour

Cooking: 20 minutes

Serving: 2

 

Ingredients:

1 cup Long grain rice 

1 cup water

1/3 cup Chinese Sausage

1/4 cup Dried Shrimp, finely chopped

6 Shitake Mushroom, soaked overnight, sliced

2 tbsp Ginger chopped 

2 tbsp Green Onion

1 tsp Brown Sugar 

2 tbsp Light soy sauce 

2 tbsp Dark soy sauce

1 tbsp oyster sauce

Salt & pepper to taste

1 sunny egg

To prepare:

1. Heat up a wok with medium heat with olive oil, sauté ginger, dried shrimp and shitake mushroom until fragrant, set aside.

2. Soak the cup of rice for 1 hour in a claypot. Bring it to medium heat to boil then bring it to the lowest setting and let it simmer for about 10 minutes.

3. Mix light soy sauce, dark soy sauce, oyster sauce, sugar, salt and white pepper and pour the sauce over the rice evenly, cover it back and simmer for another 3 minutes.

4. Add the sliced Chinese sausage, shitake mushroom and dried shrimp to the cover for another 5 minutes under low heat. 

5. When the meat is done, stir in everything and top with green onion and sunny egg.