Main Ingredients:
Rice: 600g; Chinese sausage: 100g; Preserved duck leg: 1; Chinese waxed sausage: 4 pieces.
Additional Ingredients:
Oyster sauce: 20ml; Soy sauce: 30ml; Sesame oil: 10ml.
Taste: Savory; Cooking Method: Braising; Time: One hour; Difficulty: Moderate.
Detailed Steps for Cooking Chinese Sausage Clay Pot Rice
600g of rice is enough for five adults and one child
Rinse the rice, soak it in water just above the rice level, and let it soak for 30 minutes
Chinese sausage, preserved duck leg, and Chinese waxed sausage
Shiitake mushrooms and carrots
Blanch the Chinese sausage and preserved duck leg to remove impurities and unwanted flavors
Stir-fry the rice until slightly dry
Transfer the stir-fried rice to the pot, add the soaked shiitake mushroom water, ensuring the water level is just above the rice. Start braising over low heat; I used a cast iron pot and maintained low heat throughout.
When the rice is almost dry, add all the preserved meats and other ingredients (except the seasoning sauce), cover the pot, and continue braising. Adjust the pot’s position regularly for even heating.
Braise the rice for about 20 minutes, then pour the seasoning sauce over before serving.
