Breathing the sweet, porky scent of lop cheung definitely makes anyone wish to cook the link to rice in a clay pot. Cooking rice in a claypot represents that the rice is gradually cooked in low heat, soaking up the yummy porky taste of the sausage. Claypot chicken rice is normally a 1-pot meal for the Chinese. Like paella, the greatest part of claypot rice is its crust — that low layer of bone-dry rice, deeply golden brown with simply a little char.
Cooking rice in a clay pot might be a slow-moving procedure, however the outcome is well worth every time and effort.
Ingredients:
• 1 link of lop cheung sausage, approximately 5 inches long
• 1 cup rice
• 2 1/2 cups water
• 1 cup of thinly sliced vegetables, such as bok choy, if desired
• 1/4 teaspoon salt, or to taste
Instructions:
1. Slice the sausage on a bias into 1/4 inch parts.
2. Chops the sausage if you choose a better combination of rice and pork.
3. Over low heat, gradually heat a medium-sized claypot on the oven, making sure to do so slowly to avoid the pot from breaking.
4. Include the sausage and cook.
5. Stir around periodically to brown the sausage, slowly rendering the fat.
6. Using chopsticks or a slotted spoon, get rid of the sausage from the pot.
7. Include the rice and stir all around, toasting the grains a bit.
8. Include the parts of sausage back to the pot.
9. Include the salt.
10. Include the finely sliced veggies if preferred.
11. Bring the water to a soft simmer.
12. Place on the lid and simmer over low heat, for around 45 mins, till the bottom of the rice grows a somewhat charred crust and the ground of the rice has simply completed cooking through.
Ingredients:
• 1 link of lop cheung sausage, approximately 5 inches long
• 1 cup rice
• 2 1/2 cups water
• 1 cup of thinly sliced vegetables, such as bok choy, if desired
• 1/4 teaspoon salt, or to taste
Instructions:
1. Slice the sausage on a bias into 1/4 inch parts.
2. Chops the sausage if you choose a better combination of rice and pork.
3. Over low heat, gradually heat a medium-sized claypot on the oven, making sure to do so slowly to avoid the pot from breaking.
4. Include the sausage and cook.
6. Using chopsticks or a slotted spoon, get rid of the sausage from the pot.
7. Include the rice and stir all around, toasting the grains a bit.
8. Include the parts of sausage back to the pot.
9. Include the salt.
10. Include the finely sliced veggies if preferred.
11. Bring the water to a soft simmer.
12. Place on the lid and simmer over low heat, for around 45 mins, till the bottom of the rice grows a somewhat charred crust and the ground of the rice has simply completed cooking through.
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