Claypot Rice with Chinese Sausage

Name: Claypot Rice with Chinese Sausage
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 2 pieces Chinese sausage; to taste rice; to taste Corn; to taste shiitake mushroom; to taste Pea; 1 piece Egg; to taste Peanut oil; to taste light soy sauce; to taste Oyster sauce; to taste white sugar; to taste Sesame oil; to taste chopped green onions

Classic claypot rice cooked low and slow with sliced Chinese sausage, shiitake mushrooms, peas, and corn, finished with an egg cracked into the center and steamed.

1 hrNewMedium Staple Food Boil Savory

Instructions

1
Soak the rice for two hours, brush oil in the pot (a little more to prevent sticking), spread the soaked rice evenly, add water so that it covers the rice, bring to a boil over high heat, then simmer on low heat for ten minutes.
2
Soak the shiitake mushrooms in advance, slice them after soaking, slice the Chinese sausage, and get the peas, corn, and eggs ready.
3
After cooking for ten minutes, use chopsticks to make small holes.
4
Separate the vegetables and arrange them properly, crack an egg in the middle, cover with a lid, pour a circle of peanut oil on top of the lid, and continue to cook over low heat for eight minutes.
5
Prepare the seasonings: light soy sauce, oyster sauce, sesame oil, and a little sugar.
6
The minute has arrived.
7
Pour in the sauce, stir evenly while it's still warm, and the eggs will be cooked.
8
Sprinkle a little chopped green onion on top, fragrant and delicious.
9
The most delicious part is the crispy rice at the bottom of the pot; it is both crispy and fragrant.