Claypot Rice with Sausage and Egg

Overview

I love claypot rice very much, and I also prefer cured meat. When I received the delicious sausages from Wang Jiawu this time, my first thought was to make claypot rice with cured meat. In fact, as long as there is good preserved meat and a good pot, there is no bad rice. I added some glutinous rice to the rice to absorb the flavor of the sausage while cooking. There is a layer of golden rice crust underneath, with an egg and green vegetables nestled on top. Just smelling the taste makes me feel so satisfied.

Tags

• staple food
• home cooking
• cantonese cuisine
• children
• winter recipes
• lunch
• famous dishes
• cooking wine
• coriander
• egg
• glutinous rice
• oyster sauce
• rapeseed
• rice
• sausage
• soy sauce

Ingredients

Steps

1. 1 Prepare the required ingredients (chili sauce likes to be mixed with rice

   

2. 2 First mix the rice and glutinous rice, soak the rice in less water than usual for steaming rice. You can add a few drops of sesame oil to make the steamed rice fuller

   

3. 3 Cut the sausage into small slices, mix soy sauce, oil and cooking wine

   

4. 4 Put the soaked rice directly into the pot and cook it on the electric ceramic stove for 15 minutes. When the water is almost dry, drizzle a little oil along the edge of the pot

   

5. 5 Place a layer of sausage on top, then cover and continue to cook for 10 minutes

   

6. 6 Open the lid, crack an egg in the middle, add a few shreds of ginger to enhance the flavor, and continue to simmer for 5 minutes

   

7. 7 Blanch small rapeseed until raw

   

8. 8 Put the rapeseed and coriander into the pot

   

9. 9 Finally, pour the prepared soy sauce on top, cover and simmer for two minutes