Sausage Claypot Rice

Overview

I like the taste of the sausage. When it is simmered on the rice, it becomes more oily and adds another layer of texture to the rice. Served with the sauce to enhance the flavor, the baby greens are refreshing, and the crispy and fragrant yellow rice crust is amazing! But the reality is very skinny. I didn’t make the crispy rice cake brown. Maybe the pot is wrong. I’ll try again next time.

Tags

• staple food
• home cooking
• cantonese cuisine
• clear water
• light soy sauce
• old soy sauce
• rapeseed
• rice
• sausage
• white sugar
• fish sauce
• salt

Ingredients

Steps

1. 1 One person measures rice.

   

2. 2 After cleaning, soak the rice for more than 30 minutes and within 1 hour.

   

3. 3 Use the soaking time to slice the sausage.

   

4. 4 Wash the rapeseed and remove the outer old leaves.

   

5. 5 Make the sauce.

   

6. 6 Coat the bottom of the pot used to make claypot rice with a layer of oil.

   

7. 7 Pour the soaked rice into the pot. I put too much oil when I was coating the bottom of the pot, so I didn't add any more. Start cooking rice on medium heat.

   

8. 8 Take another small pot, add a little salt and a few drops of oil. After the water boils, add the rapeseed, blanch it for about two minutes, take it out and set aside.

   

9. 9 At this time, the rice begins to boil in the small pot. Do not cover the pot, otherwise it will boil.

   

10. 10 The water in the rice pot will become less. This state will last for less than 5 minutes (for 1 person), and the heat will be changed to low.

    

11. 11 When there is not much water in the pot, cover the pot. About 3 minutes or so.

    

12. 12 When the water in the pot is almost dry, you can add the ingredients.

    

13. 13 Add the sausage slices and simmer for another 1 minute. I used cooked sausage.

    

14. 14 Pour the sauce along the edge of the pot and simmer for another 2 to 3 minutes. Turn off the heat. The claypot rice will be ready after 15 minutes. Don’t skip the last 15 minutes.