Clay pot rice

Clay pot rice

Recipe by George Chen



4 servings

Half a can of LOUU Confit makino bamboo shoots with sansho
300g of rice
2-3 piece of Chinese sausages
50g of sauce
Appropriate amount of Kale



Wash the white rice and soak in 360g of water for 30 minutes
Take a casserole (or a cast iron pot with a cover) and brush a thin layer of oil on the sides and bottom of the pot (you can use olive oil, lard or salad oil) over medium-low heat




After about 1 minute, add the rice (including the soaking water)
Turn the heat to medium-high, bring to a boil and add the whole salami Cover the pot and turn to medium-low heat for 10 minutes

Open the lid, pour the oil of osmanthus bamboo shoots (about two tablespoons) along the side of the potCover the pot and turn off the heat, timer 10 minutes



Open the lid, take out the sausage and slice it (can be cut obliquely, or cut into 6 cm sections and then sliced)Put the sliced Chinese sausage and osmanthus bamboo shoots on therice.Cov er and cook over medium-high heat for 3-5minutes Those who are accustomed to cooking can tilt the pot at this step to help heat the sides



After opening the lid, pour over the sauce and stir well Get out of the pot, put it on a plate or put the blanched greens directly in the pot to complete

Sauce |

Add 5 tablespoons of premium soy sauce and 1 teaspoon of brown sugar to the pot, heat over low heat to dissolve the sugar, turn off the heat immediately after boiling. and add 1 or 2 drops of sesame oil


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