Chinese
Chinese - Rice and Congee
Claypot Rice Chinese Sausage
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 1 cup jasmine rice
- • 1 1/4 cups water
- • 2 Chinese sausages (lap cheong), sliced
- • 100g Chinese sausage or lap yuk (cured pork belly)
- • 6 shiitake mushrooms, soaked and sliced
- • 1 tbsp light soy sauce
- • 1 tsp dark soy sauce
- • 1 tsp sesame oil
- • 1 spring onion, chopped
Preparation Steps
1
Phase 1
Rinse the rice and soak 30 minutes; soak the mushrooms.
2
Phase 2
Drain the rice into a claypot, add the water, and bring to a boil over high heat.
3
Phase 3
Lay the sausages and mushrooms on the rice, cover, and simmer on low 15 minutes.
4
Phase 4
Raise heat 1 minute to form a crisp rice crust, then rest 5 minutes.
5
Phase 5
Mix the soy sauces and sesame oil and drizzle over the top.
6
Phase 6
Scatter spring onion over and serve from the pot.