🍚 Clay pot rice with Chinese sausage

Name: Clay pot rice with Chinese sausage
Total time: 50 min
Yield: 2
Cuisine: China · Guangdong and Hong Kong
Ingredients: 250 g long-grain rice; 320 ml water; 2 Chinese sausages (lap cheong), sliced; 4 dried or fresh shiitake mushrooms, sliced; 2 heads bok choy, halved; 3 tbsp soy sauce mixed with 1 tsp sugar and 2 tbsp hot water; 1 tbsp vegetable oil

Origin: China · Guangdong and Hong Kong

720kcal

per serving · 400 g

180kcal

per 100 g

24 gProtein6 g / 100 g

24 gFat6 g / 100 g

104 gCarbs26 g / 100 g

Clay pot rice is a Cantonese one-pot dish in which rice cooks in a clay pot, then is topped with sliced Chinese sausage, mushrooms and bok choy that steam on top as the rice finishes. Sweet soy sauce is poured over before serving. The prized part is the crisp, smoky crust of rice that forms on the bottom of the pot, scraped up and mixed in at the table.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chinese sausage

Not veganbecause of: chinese sausage

Contains porkbecause of: chinese sausage

Contains glutenbecause of: soy sauce

Not keto26 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

ricechinese sausagemushroombok choysoy sauce

Recipe

2 servings50 min

Ingredients

250 g long-grain rice
320 ml water
2 Chinese sausages (lap cheong), sliced
4 dried or fresh shiitake mushrooms, sliced
2 heads bok choy, halved
3 tbsp soy sauce mixed with 1 tsp sugar and 2 tbsp hot water
1 tbsp vegetable oil

Method

Rinse the rice and soak it for 30 minutes, then drain.
Brush the inside of the clay pot with oil, add the rice and water and bring to the boil over medium heat, uncovered.
When most of the water is absorbed, lay the sausage and mushrooms on top, cover and cook on low heat for 12–15 minutes.
Add the bok choy for the last 5 minutes and drizzle a little oil around the rim to crisp the crust.
Pour the sweet soy sauce over, scrape up the crust and mix at the table.

How to make it lighter

Chinese sausage is rich: one sausage per two people gives plenty of flavour.
Add extra bok choy and mushrooms and use a little less rice.
Go light on the oil around the rim — about a teaspoon is enough for a crust.

History

Clay pot rice is a traditional dish of Cantonese cooking in Guangdong and Hong Kong, where it is especially popular in the cooler months. It is still cooked to order over charcoal or gas flames at street stalls and specialist restaurants.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →