Chinese clay pot Hong Kong style

in

Clay pot rice (煲仔饭, bao zai fan) 

It’s a simple recipe. Soak long grain rice for 30 minutes in a clay pot and bring to a boil. After a couple of minutes add sliced ginger and add sliced Cantonese sausages (lap cheong) and Chinese cured pork (lop yuk). Simmer for another 10-12 minutes and turn the fire off. Instead of (or next to) meat you can make a vegetable version with mushrooms, Bok Choy, carrot, cauliflower or green beans.

There are many types of sauces. The following is just one possibility. Prepare the sauce from the following ingredients:

1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon seasoned soy sauce (蒸鱼豉油)
1/2 tablespoon sesame oil

Just before serving add the sauce and garnish with green onion.

Serve with boiled Bok Choy on the side.