Exclusive Claypot Rice

Prepare the ingredients, put the washed rice into a clay pot with water at a 1:1.5 ratio, and let the rice soak in the clay pot for 10 minutes.

Cut the Cantonese sausage into slices, not too thin.

Cut the choy sum in half, blanch it briefly in boiling water, then remove and set aside.

Put a spoonful of lard into the clay pot to enhance the fragrance of the rice and its richness. If you don't eat lard, you can use other vegetable oils instead.

Cover the pot and bring to a boil over medium heat.

After the water has been absorbed, turn off the heat, uncover the pot and quickly place the sausages and vegetables, crack in an egg, cover the pot, cook on low heat for about 3 minutes, then turn off the heat and let it sit for 10–15 minutes.

When eating, add an appropriate amount of light soy sauce according to personal taste.

Finished product.