Main Ingredients:
Ginger shreds: as needed; Shiitake mushrooms: as needed; Jasmine rice: 1.5 bowls; Eggs: as needed; Yu choy: as needed; Chinese sausage: as needed.
Seasonings:
Water: 1 tbsp; Light soy sauce: 2 tbsp; Sugar: 1/2 tbsp; Sesame oil: 1/2 tbsp; Oyster sauce: 1 tbsp; Dark soy sauce: 1/2 tbsp.
Taste: savory-sweet; Cooking method: claypot; Cooking time: one hour; Difficulty: moderate.
DIY Rice Cooker Version – Claypot Rice Cooking Steps
It’s best to use jasmine rice. One advantage of using a rice cooker is that you don’t need to soak the rice in advance. After washing the rice, the ratio of rice to water is 1:1.5. Add a few drops of oil and start the claypot rice setting. If there’s no claypot rice setting, the regular cooking setting works too.
Next, prepare the ingredients. Slice the Chinese sausage thinly, shred a little ginger, slice the shiitake mushrooms, and for the yu choy, cut vertically from the stem to the leaves. When there are about twenty minutes left for the rice to cook, start by adding the ginger at the bottom, then layer in the Chinese sausage, shiitake mushrooms, and yu choy.
The essence of claypot rice lies in the sauce. Mix 1/2 tbsp each of sugar, dark soy sauce, and sesame oil, 1 tbsp each of oyster sauce and water, and finally 2 tbsp of light soy sauce. Crack a raw egg into the rice cooker, pour in the sauce mixture when the time is up, stir well, and it’s ready to be enjoyed!
