Description
A comforting and flavorful traditional Chinese dish, Clay Pot Rice (煲仔饭) combines fragrant jasmine rice cooked in a clay pot with savory Chinese sausage, shiitake mushrooms, and baby bok choy. The dish is enhanced with a rich sauce made from soy sauce, oyster sauce, sesame oil, and dark soy sauce, delivering a perfect balance of savory and slightly sweet notes in every bite.
Ingredients
Rice and Base
- 1½ cup jasmine rice
- 1½ cup water
Sauces
- 1 tbsp soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
Toppings
- 3-4 Chinese sausage (lap cheong), sliced
- 5-6 fresh shiitake mushrooms, some sliced, some whole
- 5-6 baby bok choy, cut in half and rinsed
Additional Sauce for Bok Choy (Optional)
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp sugar
- ½ cup water
Instructions
- Soak the Rice: Wash the jasmine rice thoroughly and place it in a clay pot with 1½ cups of water. Allow it to soak for 1 hour to ensure even cooking and better texture.
- Prepare Sauce and Start Cooking: Place the clay pot over medium heat and bring the rice and water to a boil, uncovered. While waiting, combine 1 tbsp soy sauce, ½ tbsp dark soy sauce, 1 tbsp oyster sauce, and 1 tbsp sesame oil in a small bowl to make the seasoning sauce.
- Add Toppings and Simmer: Once boiling, arrange the sliced Chinese sausage and mushrooms on top of the rice. Pour the prepared sauce evenly over the toppings. Cover the pot with its lid and reduce heat to low. Let it simmer gently for 10 to 15 minutes to cook through and develop flavor.
- Prepare Bok Choy: If using baby bok choy, blanch them in boiling water for 1-2 minutes until bright green and tender. Drain immediately and rinse under cold water to stop cooking. Set aside.
- Check and Finish Cooking: After simmering, lift the lid to check if the rice is fully cooked. Replace the lid and drizzle some additional sesame oil around the edges inside the pot or on the side if using a Dutch oven. This step helps create a flavorful crispy crust.
- Crisp the Rice Bottom: Keep the pot on medium-low heat for an additional 3 minutes to crisp up the rice at the bottom, a signature feature of clay pot rice.
- Prepare Optional Bok Choy Sauce: To enhance the bok choy, combine 2 tbsp soy sauce, 2 tbsp dark soy sauce, 2 tbsp sugar, and ½ cup water in a small saucepan. Simmer over low heat until the sugar fully dissolves to create a sweet-savory drizzle.
Notes
- The soaking of rice before cooking is crucial for an even texture and to encourage the crispy crust.
- Use a clay pot or a thick-bottomed pot like a Dutch oven to best replicate authentic cooking.
- Adjust the amount of soy sauce in the seasoning sauce to taste, especially if you prefer less salty dishes.
- Be careful not to burn the rice during the final crisping stage; monitor the heat closely.
- Chinese sausages (lap cheong) are sweet and savory; substitute with another sweet cured sausage if unavailable.
- Optional bok choy sauce adds a lovely contrast and complements the dish but can be omitted if desired.
