1. Wash the rice and soak it in 1.3-1.5 times the amount of water for 1 hour
2. Prepare the rest of the ingredients: Cantonese sausage, choy sum, eggs, ginger
3. Take a casserole and brush a thin layer of lard on the bottom of the pot.
4. Pour in the soaked rice and water.
5. Cover the casserole directly and bring to a boil over high heat. Turn to low heat and continue to simmer.
6.
7. Mix soy sauce, oyster sauce, boiled water, and a little sugar to make a sauce.
8. Simmer for about seven or eight minutes. No water is visible on the surface of the rice, but there are bubbles. At this time, sprinkle with shredded ginger, spread the sliced sausage on the surface of the rice, beat in the eggs, cover the lid again, and simmer on low heat. Turn off the heat for five or six minutes, do not open the lid, continue to simmer with the remaining temperature
9. When simmering rice, blanch the choy sum for later use.
10. Open the lid of the simmered rice, add the choy sum, top with the sauce, mix well and serve.
Tips:To make claypot rice, the rice must be soaked first, soak the core thoroughly, so that it can be cooked quickly without the phenomenon of rawness and paste. The ratio of rice to water is about 1:1.3 to 1.5. The water absorption of each type of rice is different, and the amount of water should be adjusted according to the nature of the different rice.
