Hong Kong Claypot Rice with Lap Cheong

Name: Hong Kong Claypot Rice with Lap Cheong
Prep time: PT20 minutes
Cook time: PT30 minutes
Total time: PT50 minutes
Yield: 2
Cuisine: Hong Kong
Ingredients: 1 cup Short-grain rice; 1.25 cup Water (adjust based on rice and claypot size); 2 Chinese sausage (Lap Cheong) (thinly sliced); 100 g Chinese cured pork belly (Lap Yuk) (thinly sliced (optional)); 1 tbsp Vegetable oil (for oiling the claypot); 2 cloves Garlic (minced); 1 Green onions (white and green parts separated, chopped); 1 tbsp Light soy sauce; 0.5 tsp Dark soy sauce (for color); 1 tsp Oyster sauce; 0.5 tsp Sesame oil; 0.5 tsp Sugar; 1 tbsp Water (for sauce); 1 Egg (optional, for topping)

A comforting and flavorful one-pot meal, this claypot rice is cooked with Chinese sausage (lap cheong) and often includes cured pork belly, creating a rich aroma and a desirable crispy rice crust at the bottom.

準備時間20 minutes

調理時間30 minutes

合計時間50 minutes

分量2

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Rinse the rice thoroughly until the water runs clear. Soak the rice in fresh water for at least 30 minutes, then drain well.
2
Lightly oil the inside of a claypot with vegetable oil. Add the drained rice and 1.25 cups of water. Stir in the minced garlic and the white parts of the green onions.
3
Place the claypot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 10-15 minutes, or until most of the water is absorbed and the rice is partially cooked.
4
Arrange the sliced lap cheong and lap yuk (if using) on top of the rice. Cover again and continue to cook on low heat for another 10-15 minutes, or until the rice is fully cooked and a crust has formed at the bottom.
💡 プロのコツ: Listen for a crackling sound, which indicates the rice is crisping up.
5
While the rice is cooking, prepare the sauce by combining light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and 1 tbsp of water in a small bowl. Stir well.
6
Once the rice is cooked, turn the heat up to high for 1-2 minutes to further crisp the bottom. Be careful not to burn it. Remove from heat.
💡 プロのコツ: You can rotate the pot over the flame for more even crisping.
7
If using an egg, crack it onto the center of the rice and cover for a minute or two until the egg white is set but the yolk is still runny. Drizzle the prepared sauce over the rice and top with chopped green onions.

調理履歴を記録する

💡 プロのコツ

✓A traditional claypot is recommended for the best crispy bottom, but a heavy-bottomed pot or Dutch oven can be used as a substitute.
✓The amount of water for the rice is crucial; too much will result in mushy rice, too little will burn it.
✓The crispy bottom (guoba) is a prized part of this dish.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other toppings like marinated chicken, beef, or shiitake mushrooms.
Include blanched greens like choy sum or bok choy for added color and nutrition.