Clay Pot Rice With Cantonese Sausage Recipe
Make Clay Pot Rice With Cantonese Sausage Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice and Sausage
Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Ingredients
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being overly sticky. Drain well and set aside.
- 2
Slice the Sausage
Cut the Cantonese sausage into thin slices, about 1/4 inch thick. Set aside.
- 3
Chop the Vegetables
Finely chop the green onions, and dice the carrot into small cubes. If using dried shiitake mushrooms, soak them in warm water for 20 minutes, then slice. If using fresh mushrooms, simply slice them.
Cooking
- 4
Combine Ingredients in Clay Pot
In a clay pot or heavy-bottomed pot, combine the rinsed jasmine rice, sliced Cantonese sausage, diced carrots, and sliced mushrooms. Mix gently to distribute the ingredients evenly.
- 5
Add Water and Seasoning
Pour in the water, and add soy sauce, oyster sauce, sesame oil, and a pinch of salt and pepper. Stir to combine all the ingredients.
- 6
Cook the Rice
Cover the clay pot with its lid and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 25-30 minutes or until the rice has absorbed all the liquid and is tender.
- 7
Rest and Serve
Turn off the heat and let the clay pot sit, covered, for an additional 10 minutes to allow the flavors to meld. After resting, fluff the rice with a fork, garnish with chopped green onions, and serve hot.