港式煲仔饭

Hong Kong Claypot Rice (latest version)

Name: Hong Kong Claypot Rice (latest version)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 200 g jasmine rice, rinsed; 2 links Chinese sausage (lap cheong), sliced diagonally; 15 ml soy sauce; 5 ml dark soy sauce; 10 g ginger, julienned; 10 ml vegetable oil

⏱️ Prep: 10 min🔥 Cook: 35 min⏰ Total: 45 minHARD

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🛒 Available at: Whole FoodsTrader Joe's

Servings

Ingredients

Amount	Ingredient	Notes	Substitute
200 g	jasmine rice米	rinsed	—
2.0 links	Chinese sausage (lap cheong)腊肠	sliced diagonally	—
15 ml	soy sauce酱油	—	—
5.0 ml	dark soy sauce老抽	—	—
10 g	ginger姜	julienned	—
10 ml	vegetable oil食用油	—	—

Instructions

Rice and sausage in claypot

Soak rice 30 min. Drain. Add rice and water (1:1.2 ratio) to claypot. Bring to boil, then reduce to low. Arrange sliced lap cheong on top. Cover and cook 15 min.

The crispy crust(20 min)

After 15 min, tilt the claypot and rotate to expose different sides to the flame — this creates the prized crispy rice crust (guo ba/锅巴) on the bottom. Cook 5 more min. Drizzle with mixed soy sauces. Top with ginger and scallions.