My version of Sausage and Mushroom Claypot Rice

Whether you're a newbie in the kitchen, unable to get some Chinese food nearby or just want to change the game on your usual bowl of rice, this is one of the easiest things you can do for yourself and your loved ones! 

When I made this, I only used a normal cooking pot and ingredients in my pantry, but you can go ahead and add more veggies  - I recommend using bok choy or gai lan if you have them. This recipe is super flexible - from using different kinds of rice or adding meats / poultry like chicken, pork, beef or duck.

This dish kinda reminds me of that time where I tried some claypot rice with abalone. It was so luxurious I almost cried. 

For me, I think the key elements to a good claypot rice is the rice (duh haha), the use of chinese sausage and the sweet salty sauce that you pour over once it's done before serving. You can play around different condiments to go along with it such as chili garlic sauce and hoisin. Most supermarkets here in Manila can give you access to good Chinese staples like chinese sausage, dark soy sauce and rice wine so don't worry if you don't have them at the moment.

1 tbsp vegetable oil 
1 cup uncooked rice, washed and drained
1 stalk leeks, chopped
1 1/2 cups water
1 small can of shitake mushrooms, sliced
1 chinese sausage, sliced
1 tbsp Chicken Hot Pot Soup Base (I used Lee Kum Kee)
Chopped green onion

Like making risotto, I toasted the washed rice for a bit with some oil and leeks. Add the water, sausage and mushrooms and hot pot soup base and mix before simmering like you would normally cook rice.

1 tsp chopped ginger
1 tbsp sugar
1 tbsp dark soy sauce
1 tbsp regular soy sauce
1 tbsp cooking rice wine
1/2 tsp sesame oil

Pour the sauce on top of the cooked rice. Serve it as is or mix it thoroughly before serving. Enjoy!

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