Claypot Sausages Rice

TheVianD

Apr 27

A delicious aromatic simple one-pot meaL

The recipe is an adaptation of "Claypot Chicken Rice (煲仔雞飯)", a very popular one-pot Cantonese meal amongst the Chinese community in Malaysia. There is nothing more comforting than a plate of warm, hearty, and fulfilling Claypot rice, eaten together with sliced red chilis and a splash of soy sauce. Traditionally the dish consists of fluffy rice, together with marinated pieces of chicken, sliced Chinese sausages and occasionally, salted fish to give this dish that extra flavor; then cooked in a Claypot fuelled by a charcoal fire and finished with a generous drizzling of pre-prepared flavorful dark sauce, chopped scallions and julienned ginger. However, the recipe presented here has only Chinese sausages with a topping of a sunny-side-up fried egg (optional) - a reminiscent dish of The VianD Canada's Varsity days which was prepared with all kinds of Western sausages (for the obvious reason of easy accessibility). It's simple quick and comfortable fulfilling. Here's The VianD take on "Claypot Sausages Rice".

Cooked in an earthly clay pot, creating a wonderful aromatic umami flavorful ricE

deliciously flavored by the sweet/savory Chinese sausages rendered oil and specially prepared sauce while the runny yolk provides a slight creaminess.

RɛsɪpI Claypot Sausages Rice
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Ready : 30 mins[ Prep : 05 mins † Active : 05 mins † Excl. Rice Soaking ]
Serves : 1 pax
Generic : Boil/Fried
Difficulty : Easy Printable Recipe

IngredientS

• Chinese Sausages – Here are two types - short Cantonese sausage and Yun Cheong (duck liver). Frankly, any kind of Sausage or any cured deli meat is fine.
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• Rice – 1 cup of Basmati rice.
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• Sauce – While U can simply use the normal Light soy, The VianD prefers to mix and flavor a personal sauce. Light soy, Sugar, Sesame oil, White pepper, a touch of oyster sauce, Shaoxing wine and a few drops of Dark soy (optional, just for coloring). All to taste.
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• Egg – One medium size.

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice - no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is "to taste the Seasoning" and get ur preference balance of flavors !!!

InstructionS

①

Cooking the Rice (Time may vary due to the size of the Claypot and heat)
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• Rinsed and drained the Rice well. U wanna kinda get rid of some of the starch – to get fluffy rice. Let the rice rest for 10-15 mins.
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• Use a Claypot and add water (just a little less than normal – U want slightly firmer rice to accommodate the addition of sauce later). Stir occasionally to loosen the rice and bring to a boil. Turn the heat to low, cover with the lid and simmer for about 5-10 mins.
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• Meanwhile, simply fried an Egg and set aside.
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• After 5-10 mins the water should be almost cooked down (with a little bubbly water as shown here). At this juncture, quickly drop the Sausages nicely on top of the half-cooked rice. Put the lip back on.
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• From now on, it is imperative that U do not open the lid at all (else steam will escape and U'll end up with uncooked rice/sausages). On really low heat, let it simmer for about another about 5-min or till U starts detecting a slight 'burnt/charred' caramelized rice aroma. This is an indication of a nice crispy rice crust at the bottom and time to stop cooking.
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• Remove from the heat and drizzle the pre-mixed sauce (make sure everything is dissolved) all over (saving some for a further drizzle just b4 serving). Let rest for about 10-mins. The residual heat will continue steaming the inside making everything moist and tender and further caramelizing the bottom crust.

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Serving
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• Just b4 serving, drizzle the remainder of the sauce over the rice, top with the fried Egg and garnish with the sliced Scallion/Parsley. There U have it! Ur pot of unique delicious aromatic simple one-pot "Claypot Sausages Rice" is ready to be served hot

~~* EnD *~~

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