Claypot Rice with Preserved Meats (Rice Cooker Version)
A rice cooker shortcut to claypot rice, layering cured pork and sausage over seasoned rice and finishing with greens and a sweet-savory soy sauce mixture.
Instructions
- 1
Slice the cured pork and Chinese sausage, wash the bok choy or other leafy greens, prepare the sauce, and mix it according to the ratio of light soy sauce, oyster sauce, white sugar, and water at 1:1:1:3.
- 2
Rinse the rice and put it into the rice cooker, then add water—slightly less water than you normally use when making rice.
- 3
The rice cooker starts steaming rice.
- 4
Cook until it boils.
- 5
Add the seasoning sauce after the pot boils.
- 6
When the rice reaches a thick porridge consistency, lay the cured meat and sausage evenly on top of the rice.
- 7
Add the bok choy just before the rice is fully cooked.
- 8
After the rice cooker finishes cooking, stir the rice, Chinese sausage, and cured meat together, then serve it in bowls.
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Ingredients
Main Ingredients
- riceto taste
- Cured porkto taste
- Chinese sausageto taste
- Waterto taste
Seasonings
- rapeseedto taste
- light soy sauceto taste
- Oyster sauceto taste
- white sugarto taste