Morel Mushroom Claypot Rice Debut

Wash the rice clean, and soak it in water for more than 30 minutes;

Add just enough water to the soaked rice to cover it, then first spread an even layer of chestnuts, followed by Chinese sausage and morel mushrooms, cover with a lid, and bring to a boil over high heat.

At this point, put the peas into boiling water to cook briefly, then take them out and rinse with cold water. This way, the peas will retain a bright green color after cooking. If you find this step troublesome, you can skip it and just add them together with the sausage in the previous step!

After bringing to a boil over high heat, reduce to medium heat and cook for about five minutes. Sprinkle the peas on top, cover with a lid, and continue simmering over low heat for ten minutes. If you want to eat crispy rice, you can pour a circle of oil along the edge of the pot at this time; I don't like crispy rice, so I won't pour oil, haha.

Now start making the sauce. Chop the green onions into small pieces, take a small pot, heat it with oil, sauté the white part of the green onions until fragrant, turn the heat to low, add soy sauce, a little sugar, and two tablespoons of water and bring to a boil. The sauce is ready!

Open the lid of the cooked claypot rice, pour on the sauce, sprinkle with chopped green onions, and the fragrant claypot rice is ready!

Mix it evenly, and you can start eating! It has perfect color, aroma, and taste—so fragrant and delicious! Be careful not to eat too much, haha!