Clay Pot Rice煲仔饭
Cantonese clay-pot rice — fragrant simiao rice steamed in a clay pot with sliced Cantonese sausage and smoked pork, topped with a fried egg and drizzled with a savory soy-oyster sauce. The prized crispy rice crust forms on the bottom.
2 stalk
Smoked Pork
200 g
Simiao Rice
1 piece
Shanghai Bok Choy
Sugar
0.5 tbsp
Oyster Sauce
1 tbsp
Sesame Oil
1 tbsp
Scallions
Soy Sauce
1 tbsp
sugar
0.5 tbsp
oyster-sauce
1 tbsp
sesame-oil
1 tbsp
soy-sauce
1 tbsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Prepare Rice and Cured Meats
Prepare all the ingredients: rinse the rice, ready the cured meats (larou and Chinese sausage), and gather the ginger, scallions, and sauce ingredients.
Slice Ginger, Cured Meat, and Sausage
Julienne the ginger. Slice the cured meat and Chinese sausage.
Add Rice and Water to Pot
Add rice and water to the clay pot. Bring to a boil over high heat, then reduce to medium heat.
Add Cured Pork Quickly
Quickly add the sliced cured pork (larou) on top of the rice. Work fast to retain the heat inside the pot.
Top with Ginger Shreds
Place the julienned ginger on top.
Mix the Sauce
While the meat is cooking, prepare the sauce by mixing all sauce ingredients together.
Check Cured Meats Are Done
Once the Chinese sausage and cured meat are fully steamed through, reduce the heat.
Add Greens and Steam
Turn heat to the lowest setting. The residual heat of the clay pot will continue cooking. Add greens, cover, and steam for 2 more minutes.
Garnish with Scallions and Cilantro
Add chopped scallions and cilantro (optional) and toss to combine.
Serving Suggestion
Serve Clay Pot Rice as a complete dish while hot.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.
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