• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pantry

    Clay Pot Rice

    Last Modified: October 10, 2020 by Elaine| 20 Comments

    4.2K shares
    • Share on Facebook
    Jump to Recipe - Print Recipe

    Learn how to make a warm  Hong Kong style clay pot rice with sweet Cantonese sausages (lop cheong) and Chinese cured pork (lop yuk).

    Hong Kong Style Clay Pot Rice

    I am a big fan of clay pot rice!! I love chicken clay pot, lop cheong clay pot rice and beef clay pot rice. Several days ago, I received handmade Cantonese sweet sausage (lop cheong) and I made a lop cheong  buns with it. As the winter is quite cold now, so I made the first batch of lop yuk (Chinese cured pork belly). So I get everything needed for a homemade clay pot rice.

    Hong Kong Style Clay Pot Rice

    You will need

    1 cup long grain rice
    1 cup+ 1 tablespoon water
    2 sweet sausage
    1 cup of sliced cured pork belly
    1 thumb ginger
    Sauce
    1 tablespoon light soy sauce
    1 tablespoon oyster sauce
    1 tablespoon seasoned soy sauce (蒸鱼豉油)
    ¼ teaspoon sugar
    ½ tablespoon sesame oil
    Serving with
    2 Bok Choy
    4 green onions, chopped

    Steps

    Slice the air-cured pork belly and sweet sausage into thin slices.

    clay pot rice-sausages and air-cured pork belly

    Set aside.Rinse the rice carefully and then soak with clean water for around 30 minutes.

    Clay pot rice

    Then heat the pot with medium fire until boiling.After 2-3 minutes, add ginger slices firstly and then top with pork belly and sweet sausage slices. Drizzle oil over the edges.

    Clay pot rice

    Cover the pot, turn down the fire and let it simmer for 10 to 12  minutes. If you are cooking on a gas stove, rotate the pot for evenly heating can help to create more crispy bottoms. Then move from heat and set aside for 5 minutes.  During this time, bring a pot of water to a boil, add pinch of salt and drops of oil, cook Bok Choy for 1-2 minutes. Transfer out.

    Chinese Cured Pork Belly (Chinese Bacon) clay pot rice
    Stir all the sauce in a small bowl. Uncover the pot, drizzle the sauce and garnish the green onion.
    Enjoy after stirring everything together. Serve with Bok Choy and other pickles(optional but highly recommended).

    Clay Pot Rice (Hong Kong Style)

    Elaine
    One pot warm clay pot rice with Chinese sausages and cured pork belly.
    5 from 1 vote
    Print Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Total Time 50 mins
    Course staple
    Cuisine Chinese
    Servings 2
    Calories 1505 kcal

    Ingredients
      

    • 1 cup long grain rice
    • 255 ml water
    • 2 sweet sausage
    • 1 cup cured pork belly , sliced
    • 1 thumb ginger

    Sauce

    • 1 tbsp. light soy sauce
    • 1 tbsp. oyster sauce
    • 1 tbsp. seasoned soy sauce
    • ¼ tsp. sugar
    • ½ tbsp. sesame oil

    Serving with

    • 2 Bok Choy
    • 4 green onions , chopped

    Instructions
     

    • Slice the air-cured pork belly and sweet sausage into thin slices.
    • Set aside.Rinse the rice carefully and then soak with clean water for around 30 minutes. Then heat the pot with medium fire until boiling. After 2-3 minutes, add ginger slices firstly and then top with pork belly and sweet sausage slices. Cover the pot, turn down the fire and let it simmer for 10 to 12 minutes. If you are cooking on a gas stove, rotate the pot for evenly heating can help to create more crispy bottoms.
    • Then move from heat and set aside for 5 minutes. During this time, bring a pot of water to a boil, add pinch of salt and drops of oil, cook Bok Choy for 1-2 minutes. Transfer out.
    • Stir all the sauce in a small bowl. Uncover the pot, drizzle the sauce and garnish the green onion.
    • Enjoy after stirring everything together. Serve with Bok Choy and other pickles(optional but highly recommended).

    Nutrition

    Calories: 1505kcalCarbohydrates: 98gProtein: 48gFat: 104gSaturated Fat: 36gCholesterol: 170mgSodium: 2445mgPotassium: 2792mgFiber: 10gSugar: 12gVitamin A: 37770IUVitamin C: 385mgCalcium: 951mgIron: 10mg
    Keyword pot, Rice
    Tried this recipe?Mention @ChinaSichuanFood

    Hong Kong Style Clay Pot Rice

    More recipes you may enjoy

    • Lo Mai Gai (Steamed Sticky Rice in Lotus Leaf)
    • Chinese Cured Pork Belly (Chinese Bacon)
    • Youtiao (Chinese Oil Stick)-Chinese Cruller
    • Pickled Daikon Skin

    Reader Interactions

    Comments

    1. Lisa Chen

      August 22, 2017 at 2:17 am

      is there any preparation needed for using the clay pot? Do I need to season it or anything?

      Reply
      • Lisa Chen

        August 22, 2017 at 2:18 am

        its my first time using my clay pot and I just wanna make sure if there are stepsto take if im using it for the first time.

        Thanks!

        Reply
        • Elaine

          August 22, 2017 at 7:43 am

          Hi Lisa,
          We are suggesting to soak your clay pot firstly in water for 30 minutes and dry before using, which can help to prevent it from cracking later. No other extra step needed.

          Reply
      • Steve

        September 13, 2020 at 9:36 am

        It depends on which clay pot you buy. General rule of thumb is to treat a clay pot like you would a cast iron pan.

        Reply
    2. Steve

      September 13, 2017 at 4:01 am

      What do you guys mean when you say add oil to rice. Is it just regular canola or vegetable oil? Or do you mean sesame oil?

      Reply
      • Elaine

        September 15, 2017 at 8:08 am

        Hi Steve,
        Common vegetable oil can work. It works as a lubricating agent to prevent the rice from sticking to the bottom.

        Reply
    3. andrew

      December 04, 2017 at 2:58 pm

      This is great! Do you have any suggestions on how to adapt the recipe for brown rice?

      Reply
      • Elaine

        December 05, 2017 at 9:05 am

        For brown rice, you need to add more water, possible 1 and 3/4 cups of water. And the other steps should be the same.

        Reply
    4. Nancy

      February 11, 2019 at 9:45 am

      Hi Elaine,

      Do you have recommendations on how to cook clay pot rice using a conventional rice cooker or electric pressure cooker (Instant Pot) instead of a traditional clay pot? Thanks!

      Reply
      • Elaine

        February 12, 2019 at 10:08 am

        Nancy,
        You can make this rice with rice cooker or electric pressure cooker. But the two tools cannot create the crispy bottom and the separated grains. You can try to use a cast iron pot and follow this instructions before adding the side ingredients.

        Reply
    5. Tracy

      March 22, 2019 at 12:40 am

      Would this work with an electric stove?

      Reply
      • Elaine

        March 22, 2019 at 8:04 am

        Sure. I use electric stove in my kitchen too.

        Reply
    6. Helen

      April 15, 2019 at 8:26 pm

      How much oil do you drizzle along the edge?

      Reply
      • Elaine

        April 16, 2019 at 8:22 pm

        Around 1 tablespoon.

        Reply
    7. Jso

      December 04, 2019 at 7:57 am

      What brand of Chinese sausage did you use in this picture? There's so many kinds at the Asian markets been trying to find the right ones.

      Reply
      • Elaine

        December 05, 2019 at 11:25 am

        You can choose the thinner and red ones. They are from Cantonese cuisine. But theoretically, all types works.

        Reply
    8. winni

      October 10, 2020 at 5:51 am

      Elaine,

      I love this dish! I recently started counting calories and got a bit scared at the nutritional information below. Is that accurate or is that an accident? I find it hard to believe that this dish would be 4087 calories!!

      Reply
      • Elaine

        October 10, 2020 at 9:02 am

        Winni,
        I am sorry that the recipe is transformed directly after changing the recipe section. So the nutritional information might be not accurate. I have already corrected. But this one is with high calories because of the sausage and cured pork belly.

        Reply
    9. Ashley

      March 05, 2021 at 3:31 am

      5 stars
      Looks looks delicious. Any recommendations on where I could purchase a clay pot online?

      Reply
      • Elaine

        March 06, 2021 at 7:40 am

        You can get it from amazon.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • Chinese Scallion Pancakes (Congyoubing)
    • Mapo Tofu Recipe
    • How to Make Boba Pearls at Home -Tapioca Pearls
    • Twice Cooked Pork--Szechuan Pork Stir Fry
    • Red Braised Pork Belly —(HongShaoRou)
    • Pork and Mushroom Stir Fry

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved