Photograph of the finished Preserved sausage claypot rice

China · Cơm niêu lạp xưởng cháy cạnh

Preserved sausage claypot rice

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 640 g
  • Photograph of Chinese sausage Chinese sausage 480 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Oyster sauce Oyster sauce 80 ml
  • Photograph of Sugar Sugar 48 g
  • Photograph of Garlic chives Garlic chives 160 g
  • Photograph of Sesame oil Sesame oil 48 ml
  • Photograph of Oil Oil 140 ml
  • Photograph of Ginger Ginger 60 g

Method

  1. 1 Soak the rice for 30 minutes, then drain and coat the bottom of the clay pot with a layer of oil.
  2. 2 Cook the rice in a clay pot with just enough water to cover it until the surface of the rice is dry and has a honeycomb-like texture.
  3. 3 Arrange the sliced sausages diagonally on top of the rice, then cover and simmer over the lowest heat for 12 minutes.
  4. 4 Tilt the pot and rotate it around the edge of the fire for 4 minutes until a golden-brown crust forms at the bottom of the rice.
  5. 5 Rotating the pot around the edge of the fire is the only way to ensure even burning without burning in one spot.
  6. 6 Pour the soy sauce mixture with oyster sauce, sugar, and sesame oil over the dish, then sprinkle with chopped scallions and mix at the table.

With an appliance

  • Air fryer 50 min

    Replace steps 3–5: Place the pot snugly inside the hot steamer, sear the sausages at 190°C for 12 minutes, then increase to 210°C for another 3 minutes to crisp the bottom; the cooking time is almost the same as on a regular stovetop, but the heat around the pot creates even browning without needing to tilt or rotate it for 4 minutes. Only use a pot that can withstand thermal shock and retain the step of drizzling sauce after removing from the pan.

Start cooking