Cantonese Sausage Claypot Rice

Name: Cantonese Sausage Claypot Rice
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: Some Rice; 2 pieces Cantonese sausage; a small piece ginger; 1 egg; A few pieces lettuce; A shallot; 2 tablespoons Goose oil; A teaspoon Oyster sauce; A tablespoon Soy sauce; A teaspoon Steamed Fish Soy Sauce; A teaspoon Sugar; a little Xiaoxianlu sauce

by Fresh Love

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

I've been a rice madman since I was a kid,
Has obsessive obsession and attachment to rice,
Especially I prefer refreshing and well-defined rice.

High-quality rice, simple washing, full soaking,
Proper water to rice ratio, timely simmering,
You can create a pot of plain but attractive white rice.
Exuding a translucent light, it is the oily rice milk wrapped around the rice grains.
There are countless ways to cook rice,
All kinds of fried rice, rice balls, Spanish stew rice, bibimbap, claypot rice...
Among the many rice practices, the claypot rice with vegetable and rice is especially popular.

I used to walk the streets and alleys of the city where I lived,
Looking for delicious claypot rice.
Whenever you see "signature", "recommend" and other words in front of the "Claypot Rice" option on the restaurant menu,
I will definitely order one to have a taste.
But the result is often not so happy,
The quality of some rice is not satisfactory,
Some have left a bowl of oil after eating,
Some pinched,
A bit wet and rotten,
What a disaster again and again.
In my mind, the qualified claypot rice should be filled with oil and rice.
Each piece is attached with a special sauce,
The bottom of the casserole has a layer of scorched rice crust.
There has always been a beloved claypot rice restaurant,
Always go to patronize every once in a while.
Once I chose a position closest to the open flame stove to sit down,
Observe the operation process of the claypot rice master inside, and silently note the stealing master.
In fact, the process is not difficult and the time is short,
It's a good choice when you are greedy and don't have time to go out.

Cantonese Sausage Claypot Rice

1. The rice is washed and soaked for 4 hours or more in advance. You can start soaking in the morning or noon.
Dinner making.

2. Wash the lettuce, wash the green onion and cut into pieces, slice the sausage, and shred the ginger for later use.

3. Brush the bottom of the casserole with oil.

4. Spread the soaked rice evenly in the casserole,
Pour the water for soaking the rice, the water should not be too much,
Just before rice, the height is about 3mm.

5. A teaspoon of oyster sauce, one tablespoon of oyster sauce,
A teaspoon of steamed fish soy sauce, a teaspoon of white sugar,
Then add a little Xianlu sauce and 3 tablespoons of water and stir well, set aside.

6. Put the casserole on the stove and heat it up on high heat;

7. Take a small frying pan, add a little oil and heat until warm,
Add the sausages and fry them slightly,
After it becomes a bit translucent, add ginger and stir fragrantly.

8. When the sausage is slightly charred, raise the pan, leaving the fat from the sausage;

9. Put the small frying pan back on the heat and heat it up, then add the adjusted sauce to the pan and turn the heat on and off;

10. At this time, the casserole should start to heat up, and the air output of the vent hole gradually decreases from large.
Open the lid and observe and put it into the pot and see that the water in the rice has almost boiled dry.
When there is a hole in the middle of the rice grain,
Use a large spoon to dig half a spoon of goose fat and pour it along the side of the casserole.
Try to add a little bit to each edge but control the amount of oil.
Too much will be oily, too little will burn easily,
This step is the secret of producing rice crackers.

11. Then add the sausage and half of the sauce, knock in the egg, cover the lid and continue to simmer.

12. After about 2 minutes, you will see that the surface of the egg has condensed, then pour the other half of the sauce and add the lettuce

13. Cover the lid and turn to low heat for one minute to turn off the heat.
Cover the air holes of the lid with a damp cloth and let it sit for 5-10 minutes.

Sprinkle chopped green onion and mix well before eating.

Tips:
1. The rice must be soaked in advance, otherwise the rice is easy to be mixed;
2. If the two pots cannot be cooked at the same time, you can cook the sauce in advance. After all, the claypot rice is easy to burn after a long time, so it will not be rushed to make it in advance.
3. The sausage I choose is the emperor's. Of course, you can also choose the flavor of the sausage according to your taste. You can also add other cured flavors such as bacon;
4. If you are using vegetables such as Shanghai Green, blanching them in advance can help keep the color and luster from turning yellow.
5. Friends who don't have goose oil can use ordinary oil, of course, animal oils such as lard are the best.