Homemade Cured Meat Claypot Rice First Release

The rice needs to be prepared in advance. After rinsing it, mix it with oil and soak it overnight.

Then take out a pot of suitable size. You can use the fat from the cured meat to coat the bottom of the pot, or you can use lard or vegetable oil.

Next, drain the soaked rice, compact it a bit, and arrange it in a small clay pot.

Add a little more than a cup of water, then put it on the heat and start simmering over low heat.

At this time, you can prepare the side dishes. Keep the hearts when using Shanghai bok choy, and briefly blanch them.

Cured meat and Chinese sausage can also be sliced into appropriate thin pieces.

A few minutes later, the pot will start to produce a large amount of steam. When most of the steam has nearly escaped, quickly remove the pot.

Be quick and sharp-eyed, quickly arrange the cured meat, sausages, Shanghai greens, and any other additional ingredients you want (I added two slices of luncheon meat).

Add a little light soy sauce for seasoning.

Put it back on the stove, drizzle a circle of water around the pot, and continue heating on low heat for about three to five minutes, then it’s ready!