Cantonese Sausage Claypot Rice

Overview

In the cold season, holding a pot of hot claypot rice in my hands really warms my heart~ I have been keeping this tagine at home for two years, and I never knew how to use it. I saw a friend from Meitian using it to make claypot rice, which aroused my interest~ By the way, following the friends from Meitian, I really gained knowledge~

Tags

• staple food
• home cooking
• cantonese cuisine
• cantonese sausage
• choi sum
• egg
• fragrant rice
• liangbaikai
• light soy sauce
• old soy sauce
• oyster sauce
• sugar
• sesame oil

Ingredients

Steps

1. 1 Soak the fragrant rice for 2 hours in advance, wash the cabbage and cut the Cantonese sausage into thin slices.

   

2. 2 Apply a layer of corn oil to the bottom of the tagine pan.

   

3. 3 Pour the soaked fragrant rice into the tagine pot, add water until the water level is higher than the height of a fingernail on the surface of the fragrant rice, add a little corn oil, cook over medium heat until it boils, stir it down with chopsticks from time to time to prevent it from sticking to the pot. Adding a little corn oil when cooking rice can make the cooked rice grains more moist.

   

4. 4 While the rice is cooking, mix the sauce. I used oil, light soy sauce, dark soy sauce, sugar, sesame oil, and diluted it with some cold boiled water to avoid being too salty. You can adjust it according to your own taste.

   

5. 5 When the rice is cooked for 8 minutes, lower the heat and pour in the sauce. The amount of sauce depends on the situation. It’s a blurry shot.

   

6. 6 Use chopsticks to poke a few holes in the rice to allow the sauce to penetrate quickly, then pour a little corn oil along the edge of the pot, and you will have fragrant crispy rice.

   

7. 7 Then put the sliced sausage on top, beat an egg in the middle, and keep the heat low throughout.

   

8. 8 Cover the lid and simmer, turning the tagine during the simmering process to heat evenly until the eggs are fully cooked. If you like soft-boiled eggs, you can start cooking when the egg whites are solidified.

   

9. 9 At this time, blanch the cabbage heart and add a little corn oil while blanching. The color will look much better.

   

10. 10 Put the cooked cabbage on top, pour a little sauce on it, and you have a beautiful claypot rice!