Chinese sausage straddles the line between sweet and savoury, and adds a rich intense flavour to whatever you cook with it. Learn how to use it to make clay pot rice with a crispy bottom, for a comforting meal on rainy days or for cold weather.
* Rice: Jasmine rice is the most commonly used, although short grain rice might also work. You’ll need a 1:1 ratio of rice to water by volume, or maybe slightly more water than rice. * Chicken: skin-on thighs, cut into bite sized pieces. A simple marinade of soy sauce and finely minced ginger will suffice to bring out the best of the chicken. * Chinese sausage: What you need to do to prepare them is to cut the strings off, and give them a rinse in boiling water. The same is true of preparing Chinese cured meats in general. * Soy sauce: a light drizzle of dark soy towards the end for some extra aroma and savouriness
**Instructions**
1. Marinade chicken, ideally the night before or morning of cooking. 2. Lightly oil the insides of each clay pot with a paper towel. 3. Wash rice, and add to clay pot along with an equivalent volume of water. 4. Cover and bring to a boil over high heat. Once water is boiling vigorously, turn the heat down to as low as it will go and cover. 5. Set a timer for 8 minutes. Tilt the pot on 4 imaginary sides, changing positions every two minutes to ensure each side gets the same amount of heat. 6. Open the lid, and place toppings onto the rice. Cover again, and let the toppings steam for another 8 minutes. 7. Open the lid, and give the contents of the clay pot a light drizzle with soy sauce. Kill the heat, cover and let steam for about 3 minutes. 8. Serve hot.
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Chinese sausage straddles the line between sweet and savoury, and adds a rich intense flavour to whatever you cook with it. Learn how to use it to make clay pot rice with a crispy bottom, for a comforting meal on rainy days or for cold weather.
Full recipe: [https://servedwithrice.com/chinese-sausage-and-chicken-rice-in-a-clay-pot/](https://servedwithrice.com/chinese-sausage-and-chicken-rice-in-a-clay-pot/)
**Ingredients**
* Rice: Jasmine rice is the most commonly used, although short grain rice might also work. You’ll need a 1:1 ratio of rice to water by volume, or maybe slightly more water than rice.
* Chicken: skin-on thighs, cut into bite sized pieces. A simple marinade of soy sauce and finely minced ginger will suffice to bring out the best of the chicken.
* Chinese sausage: What you need to do to prepare them is to cut the strings off, and give them a rinse in boiling water. The same is true of preparing Chinese cured meats in general.
* Soy sauce: a light drizzle of dark soy towards the end for some extra aroma and savouriness
**Instructions**
1. Marinade chicken, ideally the night before or morning of cooking.
2. Lightly oil the insides of each clay pot with a paper towel.
3. Wash rice, and add to clay pot along with an equivalent volume of water.
4. Cover and bring to a boil over high heat. Once water is boiling vigorously, turn the heat down to as low as it will go and cover.
5. Set a timer for 8 minutes. Tilt the pot on 4 imaginary sides, changing positions every two minutes to ensure each side gets the same amount of heat.
6. Open the lid, and place toppings onto the rice. Cover again, and let the toppings steam for another 8 minutes.
7. Open the lid, and give the contents of the clay pot a light drizzle with soy sauce. Kill the heat, cover and let steam for about 3 minutes.
8. Serve hot.
Enjoy!
Damn that looks nice