Lame Claypot Rice

Name: Lame Claypot Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Sausage; a small piece bacon; 6 pcs Salted egg yolk; 1 piece Cured Duck Leg; 6s Shiitake Mushrooms; 500g Fragrant rice; 2 spoons Maggi Soy Sauce; 2 spoons Soy sauce; 2 spoons Sugar; 6 pcs Shallots; 1 spoon butter; 1 tablespoon lard; 3 spoons Cold water

by Timgao

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Claypot rice is a classic dish in Cantonese cuisine. As people in Guangdong and Guangxi will make bacon in winter, claypot rice is generally eaten after winter. The rice used in claypot rice is very particular. Choosing Thai fragrant rice and braising the rice with the appropriate amount of water ensures the unique chewy texture of claypot rice and the special rice fragrance that can interact with the wax. In terms of cured meat, since the northern region does not have the conditions to make cured meat, it is necessary to choose high-quality cured meat from Guangdong and Guangxi. The aroma of cured meat and sausages blends with the fragrance of Thai fragrant rice. After cooking, mix with the exclusive concoction of claypot juice. The taste is long. "