Cantonese-style Claypot Rice with Preserved Meats

Name: Cantonese-style Claypot Rice with Preserved Meats
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 2 stick Cantonese Sausage; 1 serving rice; 4 pieces Shanghai bok choy; 2 spoon Wei Ji Xian Soy Sauce; 1 spoon Soy sauce for steamed fish; 1 spoon white sugar; 5 drops Sesame oil; 2-3 tbsp warm water

A classic Cantonese claypot rice layered with sliced preserved sausage, blanched greens, and a sweet soy dressing, cooked until a crisp crust forms at the bottom.

30 minNewMedium Staple Food Simmer Savory

Instructions

1
Prepare the main ingredients: soak the rice in advance for 1 hour, Cantonese sausage, and Shanghai bok choy.
2
Put clean water in a pot, and after the water boils, add the vegetables and blanch for 1 minute, then remove and set aside.
3
Cut the Chinese sausage into thin slices.
4
Sauce: One spoon of fermented black bean fish sauce, two spoons of Supreme Premium Soy Sauce, one spoon of sugar, two spoons of warm water, a little sesame oil, mixed evenly.
5
Sprinkle a little cooking oil into the clay pot, add the soaked rice, and then add water, just enough to cover the rice.
6
First, bring it to a boil over high heat, then turn to low heat and cook until most of the water is absorbed. Use chopsticks to poke some holes in the rice so it heats evenly.
7
Lay the sliced Chinese sausage evenly on top of the rice, cover with a lid, drizzle a little cooking oil around the edge of the pot, simmer on low heat for 5 minutes, then uncover and pour over the sauce, add the vegetables, simmer for 1-2 minutes, and turn off the heat.
8
The fragrant Cantonese-style claypot rice with preserved meats is ready.
9
Fresh, fragrant, and delicious, you can enjoy claypot rice at home freely.