Claypot Rice with Cured Meats 臘味煲仔飯

A classic Cantonese dish where jasmine rice and various cured meats are cooked together in a claypot, creating a fragrant crispy rice crust at the bottom, served with a special soy sauce mixture.

Nutrition (per serving)

Ingredients

• 200g Jasmine Rice
• 300ml Water (for rice)
• 100g Cured Pork Belly (Lap Yuk)
• 100g Chinese Sausage (Lap Cheong)
• 50g Cured Duck Liver Sausage (Yun Cheong)
• 2 stalks Gai Lan (Chinese Broccoli)
• 2 slices Ginger, thinly julienned
• 1 stalk Green Onion, chopped
• 1 tbsp Cooking Oil
• 3 tbsp Light Soy Sauce
• 1 tbsp Water (for sauce)
• 1 tsp Sugar
• 1/2 tsp Sesame Oil
• A pinch of White Pepper

Steps

1. Rinse Jasmine Rice until water runs clear. Soak Rice in Water (for rice) for 30 minutes.
2. Slice Cured Pork Belly, Chinese Sausage, and Cured Duck Liver Sausage thinly. Blanch them in boiling water for 1-2 minutes to remove excess fat and impurities, then drain.
3. Wash Gai Lan. Prepare Julienned Ginger and Chopped Green Onion.
4. In a small bowl, combine Light Soy Sauce, Water (for sauce), Sugar, Sesame Oil, and White Pepper. Mix well until Sugar dissolves.
5. Drain the soaked Rice. Add Rice and Water (for rice) to a claypot. Drizzle a small amount of Cooking Oil around the edges. Bring to a boil over high heat, then reduce heat to low, cover, and cook for 10-12 minutes until water is absorbed and rice is semi-cooked.
6. Once the rice is semi-cooked, arrange the prepared Cured Pork Belly, Chinese Sausage, and Cured Duck Liver Sausage on top of the rice. Cover and continue cooking on low heat for another 8-10 minutes.
7. For a crispy rice crust, increase heat to medium-high for the last 1-2 minutes, carefully rotating the claypot.
8. While the rice is cooking, quickly blanch the Gai Lan in boiling water for 1-2 minutes until tender-crisp. Drain well.
9. Turn off the heat. Drizzle the prepared Sauce over the Claypot Rice. Garnish with Julienned Ginger and Chopped Green Onion. Add the blanched Gai Lan. Mix everything well before serving.

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