Clay pot rice with Chinese preserved meats

Clay pot rice with Chinese preserved meats

Many cultures cook with clay pots.  I have owned my own clay pot for over twenty years.  A few years ago, I broke one of the handles off of my clay pot and I was so mad at myself.  I don’t use my clay pot often and it still functions, so I haven’t felt the need to replace it.  The main dish that I use my clay pot for is to make clay pot rice with Chinese preserved meats.  
Prep Time30 mins
Cook Time15 mins
Course: Main Course
Cuisine: Chinese
Keyword: chinese food, clay pot
Author: 510foodie


  • clay pot


clay pot rice

  • 1.5 cup white rice
  • 1.5 cup water
  • 1 item Chinese sausage
  • 3 oz Chinese bacon
  • 1/2 item preserved duck leg
  • green onion and/or cilantro to top

sweet soy sauce

  • 2 tbsp ABC brand sweet soy sauce
  • 1 tbsp canola oil
  • 1 tbsp rice wine
  • 2 tsp sesame oil
  • 1/2 tsp ground white pepper


  • Clean and soak your rice in water for about thirty minutes in a clay pot
  • Discard the water that has been soaking and add 1.5 cups of water
  • Place the clay pot on your stove top over medium heat with the lid
  • Once it starts to boil, add all 3 preserved meats on top of the rice, replace lid, and turn down the heat to low
  • Let it cook on low heat for 15 minutes
  • Remove the meats onto a cutting board and slice them
  • Remove the rice and put it in a large bowl (leave the layer of rice that is sticking to the bottom of the pot)
  • While the clay pot is still hot, carefully use a spoon and scrape off the rice that is stuck on the pot. This rice crackling is gold!
  • Mix the cut up preserved meats into the bowl of rice
  • Mix in 3 tbsp of the sweet soy sauce to the bowl of rice and preserved meats (recipe below)
  • Serve your clay pot rice in a bowl
  • Top with sliced green onions or cilantro
  • I like complementing this dish with some veggies such as bok choy.