Clay Pot Rice Recipe with Cantonese Sausage
A quick and easy Cantonese clay pot rice recipe with sausage, cured pork, and a perfect crispy bottom that’s cheaper and better than takeout.
Equipment
- 1 Clay pot or cast iron pot
Ingredients
Rice & Toppings
- 1 cup jasmine rice washed and drained until water runs clear (no soaking needed)
- 1 1/3 cup water
- 2 tsp lard
- 1-2 Cantonese-style sausages sliced into 1/8-inch (3 mm) pieces
- 1 Cantonese cured pork sliced into 1/8-inch (3 mm) pieces
- Neutral oil
- A small bunch of yu choy blanched
- 1 egg
Sweet Soy Sauce (use store-bought sweet soy sauce, or make this easy version):
- 3 tsp soy sauce
- 1 tsp dark soy sauce
- 3 tsp sugar
- 6 tsp water
- A dash of white pepper
- A few drops of sesame oil
Instructions
- Rinse the jasmine rice until the water runs clear. Drain well and set aside.
- Heat a clay pot until it’s smoking hot. Reduce to medium heat, add the lard, and let it melt. Add the drained rice and spread it evenly across the bottom.
- NOTE: If you don't want to use lard, use neutral oil instead.
- Pour in the water, cover, and cook for 6 minutes until the water is absorbed and the rice is halfway cooked.
- Turn the heat to low. Layer the sausage and cured pork on top of the rice. Cover and cook for 8–10 minutes.
- Drizzle a bit of neutral oil around the edge of the lid so it drips down the sides and helps form the crust.
- Every 2 minutes, gently tilt the pot so different sides touch the flame. This helps form an even, golden crust across the entire bottom.
- Use a spoon to peek along the side — if the bottom is golden and crispy, it’s ready for the final step.
- In the last two minutes of cooking, crack in an egg and add the blanched yu choy.
- Turn off the heat, cover, and let it steam for another 2 minutes.
- Drizzle with sweet soy sauce, mix everything together, and enjoy immediately while the rice is still sizzling.