CLAYPOT RICE INSTANT POT RECIPES

Name: Clay Pot Rice (Hong Kong Style)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup long grain rice; 255 ml water; 2 sweet sausage; 1 cup cured pork belly ( , sliced ); 1 thumb ginger; 1 tbsp. light soy sauce; 1 tbsp. oyster sauce; 1 tbsp. seasoned soy sauce; 1/4 tsp. sugar; 1/2 tbsp. sesame oil; 2 Bok Choy; 4 green onions ( , chopped)

CLAY POT RICE | CHINA SICHUAN FOOD

Clay Pot Rice | China Sichuan Food image

One pot warm clay pot rice with Chinese sausages and cured pork belly.

Provided by Elaine

Categories staple

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 12

Ingredients

1 cup long grain rice
255 ml water
2 sweet sausage
1 cup cured pork belly ( , sliced )
1 thumb ginger
1 tbsp. light soy sauce
1 tbsp. oyster sauce
1 tbsp. seasoned soy sauce
1/4 tsp. sugar
1/2 tbsp. sesame oil
2 Bok Choy
4 green onions ( , chopped)

Steps:

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 Facts : Calories 1505 kcal, CarbohydrateContent 98 g, ProteinContent 48 g, FatContent 104 g, SaturatedFatContent 36 g, CholesterolContent 170 mg, SodiumContent 2445 mg, FiberContent 10 g, SugarContent 12 g, ServingSize 1 serving

CLAY POT RICE | CHINA SICHUAN FOOD

Clay Pot Rice | China Sichuan Food image

One pot warm clay pot rice with Chinese sausages and cured pork belly.

Provided by Elaine

Categories staple

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 12

Ingredients

1 cup long grain rice
255 ml water
2 sweet sausage
1 cup cured pork belly ( , sliced )
1 thumb ginger
1 tbsp. light soy sauce
1 tbsp. oyster sauce
1 tbsp. seasoned soy sauce
1/4 tsp. sugar
1/2 tbsp. sesame oil
2 Bok Choy
4 green onions ( , chopped)

Steps:

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).

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