Sausage Claypot Rice

March 17, 2025 34 Minutes Advanced

Nutritional Information

约650 kcal
Calories
22g
Protein
85g
Carbohydrates
28g
Fat
Recipe Hot Dishes
Sausage Claypot Rice

This Clay Pot Rice with Cantonese Sausage is a fragrant, one-pot wonder bursting with savory flavors and vibrant textures. Perfectly steamed rice absorbs the rich essence of sliced Cantonese sausage, while ginger-infused oil adds depth to every bite. Crisp-tender vegetable hearts and beautifully blanched mushrooms provide a fresh contrast, enhanced by a homemade umami-packed sauce blending soy sauce, oyster sauce, and aromatic herbs like cilantro roots and chili peppers. The key lies in the technique—rubbing the clay pot with ginger-infused oil ensures a non-stick finish, while layering ingredients creates a symphony of flavors. Quick blanching preserves the veggies’ bright color and crunch, and the slow-steaming process locks in moisture for irresistibly fluffy rice. A drizzle of the savory-sweet sauce ties it all together, making this dish a comforting yet gourmet experience. Ideal for a cozy meal, this recipe brings authentic Cantonese flavors to your table with minimal effort and maximum deliciousness!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Rinse the rice briefly and soak it in water in advance.
Step 1
2
Step 2
Remove the hard skin from the vegetable hearts, chop the scallions, slice the Cantonese sausage, and cut the mushrooms into flower shapes.
Step 2
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Step 3
Rub the bottom of the clay pot with ginger slices dipped in oil, and place the ginger slices at the bottom of the clay pot. Before steaming, pour some oil into the clay pot to prevent the rice from sticking.
Step 3
4
Step 4
Pour the washed rice into the clay pot and add the right amount of water for steaming.
Step 4
5
Step 5
Arrange the sliced sausage around the edge of the clay pot.
Step 5
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Step 6
Place the clay pot on the infrared stove and heat it over high heat.
Step 6
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Step 7
Cover the lid and steam the rice.
Step 7
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Step 8
Fill a glass pot with cold water, add a small amount of oil and salt.
Step 8
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Step 9
After the water boils, add the vegetable hearts and mushrooms, blanch them, and then immediately rinse them with cold water to preserve their color and texture.
Step 9
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Step 10
After the clay pot boils, reduce the heat to low.
Step 10
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Step 11
Cover the pot and steam for about 20 minutes.
Step 11
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Step 12
Use scallions, ginger slices, cilantro roots, chili peppers, and a few leaves to make a sauce, adding soy sauce, oyster sauce, fish sauce, chicken essence, and sugar. Bring to a boil and adjust to make the soy sauce.
Step 12
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Step 13
After 20 minutes, open the lid, and the flavor of the sausage has infused into the rice.
Step 13
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Step 14
Place the blanched vegetables on the side, add the soy sauce and mix well before serving.
Step 14

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