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.
Equipment
- clay pot
Ingredients
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
Instructions
- 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.