Clay Pot Rice with Lap Cheong

Clay Pot Rice with Lap Cheong

Recipes with Lap Cheong

The Cantonese classic: rice cooked in a clay pot with Lap Cheong sliced on top, finished with a sizzle of soy sauce. The bottom layer of rice forms a golden, crispy crust called 'guo ba' that you scrape up and eat.

Prep Time

10

Cook Time

25

Servings

2

Difficulty

Medium

Ingredients

  • 2 Lap Cheong sausages
  • 1.5 cups jasmine rice
  • 1.75 cups water
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 2 scallions, sliced
  • Vegetable oil for the pot

Steps

1

Rinse the jasmine rice until the water runs clear. Soak for 15 minutes, then drain.

2

Slice the Lap Cheong on the diagonal into thin coins, about 3mm thick.

3

Oil the inside of a clay pot (or heavy-bottomed saucepan). Add the rice and water. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 10 minutes.

4

Lay the Lap Cheong slices on top of the rice. Cover again and cook for another 10 minutes on the lowest heat. Do not open the lid.

5

Mix the light soy, dark soy, sesame oil, and sugar in a small bowl. Pour over the rice and sausage. Scatter the scallions on top. Scrape the crispy bottom rice and mix everything together before eating.

Tips

The crispy rice crust at the bottom is the prize. Keep the heat low and steady for the last 10 minutes. If using a regular pot instead of clay, add an extra minute. The soy sauce mix should sizzle when it hits the hot rice.