Claypot Rice with Cured Meats

Ingredients

Instructions

1. 1

   Rinse Jasmine Rice until water runs clear. Soak Rice in Water (for rice) for 30 minutes.

2. 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. 3

   Wash Gai Lan. Prepare Julienned Ginger and Chopped Green Onion.

4. 4

   In a small bowl, combine Light Soy Sauce, Water (for sauce), Sugar, Sesame Oil, and White Pepper. Mix well until Sugar dissolves.

5. 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. 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. 7

   For a crispy rice crust, increase heat to medium-high for the last 1-2 minutes, carefully rotating the claypot.

8. 8

   While the rice is cooking, quickly blanch the Gai Lan in boiling water for 1-2 minutes until tender-crisp. Drain well.

9. 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.