Lame Claypot Rice

Name: Lame Claypot Rice
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Northeast Rice; 300g water; Some sesame oil; Some Chopped green onions; 1 Sausage; 1 rape; 1 piece egg; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 2 tablespoons Shimizu

by Eat up

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

In Chongqing, my younger siblings with smart hands and good looks sent me some homemade spicy sausages. They were really delicious and matched with this pure Northeast rice. So, a pot full of fragrance and steamed scallions with crispy rice The rice was born.

Lame Claypot Rice

1. Wash the rice and soak it in water for an hour in advance.

2. Brush sesame oil in the casserole.

3. Pour rice and water (ratio 1:1.5) into a casserole.

4. Turn to low heat and cover and simmer for 5 to 8 minutes.

5. Spread the sliced sausage

6. Put the washed green cabbage leaves, pour some sesame oil along the sides, and simmer for about 3-5 minutes

7. Beat in another egg and simmer for 1-2 minutes

8. Adjust the sauce: 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of sesame oil, 2 spoons of water and mix well.

9. Pour the simmered claypot rice with the sauce and sprinkle with chopped green onions

10. Stir well and you can start eating

Tips:
When braising the rice, be sure to pay attention to the low fire, otherwise it will be easy to mash the pot, and the eggs like to eat hearty. After the eggs are beaten, the braising time can be reduced.