Chinese Clay Pot Rice Recipe
This aromatic dish combines tender Chinese sausage, flavorful cured pork belly, and fluffy long-grain rice, all cooked to perfection and infused with a sweet and savory homemade soy sauce. Each bite is a delightful blend of rich flavors and satisfying textures. The intricate process of layering the ingredients in a clay pot yields a harmony of tastes that is both comforting and indulgent. Serve this dish with a drizzle of the luscious sweet soy sauce for a truly mouthwatering experience.
— Constant Cookbook
Ingredients
- FOR THE SWEET SOY SAUCE
- 2 tablespoons cooking oil
- 2 shallots, thinly sliced
- 1 thumb-sized piece of ginger, peeled and thinly sliced
- 3 tablespoons brown sugar
- 1 cup soy sauce
- 1/4 cup Chinese cooking rice wine
- 1 tablespoon sesame oil
- ----------------------------
- FOR THE CLAY POT RICE
- 1 package Chinese sausage
- 1 package Chinese cured pork belly
- 2 cups long-grain raw rice (I like jasmine rice)
Instructions
- Make the Sweet Soy Sauce:
- Heat a small sauce pot over medium heat with cooking oil. When hot, add in the shallot and the ginger and fry until browned but not burnt, approximately 3-5 minutes. The shallots should be shriveled, darker brown (just not black). Remove the shallots and ginger (as much as you can).
- The remaining oil will now be flavorful. Don't throw away the crispy shallots! Use this as a topping for salad, fried rice, vegetables, etc. The ginger can be discarded.
- To the oil, add in the sugar, soy sauce and rice wine. Bring to a simmer and then turn the heat to low. Let simmer for 2 minutes. Turn off heat and pour in the sesame oil. Let cool completely before storing in a jar. Lasts up to 4 months in refrigerator.
- Make the Clay Pot Rice
- IF COOKING IN RICE COOKER
- Place the rice in the rice cooker pot. Fill pot halfway with water and use your hands to swish the rice. Carefully pour out the water. Repeat 2-3 more times until the water is just barely cloudy. Pour in water until it reaches your knuckle. Use this Chinese method to measure water.
- Lay in the Chinese sausage and pork belly strips. Set rice cooker to cook. When cooking complete, remove pork belly and Chinese sausage and slice thinly on the diagonal. Serve with rice Sweet Soy Sauce drizzled on top.
- IF COOKING ON STOVETOP
- To the pot (preferably clay, cast iron, enameled cast iron or some kind of heavy-bottomed pot), add in the pork belly and Chinese sausage. Turn the heat to medium-high. As the pot heats up, the pork and sausage will slowly begin to release its fats (yum!). Cook for 2 minutes, then flip the pork and sausage and cook the other side.
- Remove the pork and sausage to a plate. You should have about a tablespoon of delicious fat in your pot! Add in your raw rice to the pot (still on medium-high heat) gently stir the raw rice in the fat for 30 seconds until coated.
- Pour in 3 cups of water and snuggle in the pork belly and sausage in the rice. Bring to a low boil. Turn heat to low and immediately cover. Cook for 12 minutes. When done cooking, pork belly and Chinese sausage and slice thinly on the diagonal. Serve with rice and Sweet Soy Sauce drizzled on top.
Cook Time
25M
Prep Time
PT10M
Yield
4
Nutrition
- Calories: 1352 kcal
- Carbohydrate Content: 89 g
- Protein Content: 38 g
- Fat Content: 91 g
- Saturated Fat Content: 29 g
- Cholesterol Content: 144 mg
- Sodium Content: 3917 mg
- Fiber Content: 2 g
- Sugar Content: 11 g
- Serving Size: 1 serving
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