Claypot Rice with Chinese Sausage and Shiitake Mushrooms

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 Chinese sausages, sliced 4 Chinese sausages, sliced
• 8 dried shiitake mushrooms, soaked and sliced 8 dried shiitake mushrooms, soaked and sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 70g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   Heat the vegetable oil in a claypot or a large, heavy-bottomed pot over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the sliced Chinese sausages and shiitake mushrooms to the pot and cook until they start to release their flavors.
4. 4.
   Add the rinsed rice to the pot and stir well to coat the rice with the flavors of the sausages and mushrooms.
5. 5.
   Pour in the chicken broth, soy sauce, oyster sauce, sesame oil, and white pepper. Stir gently to combine all the ingredients.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
7. 7.
   Remove the pot from the heat and let it rest, covered, for an additional 5 minutes to allow the flavors to meld.
8. 8.
   Fluff the rice with a fork and garnish with chopped green onions before serving.

Treat your ingredients with care...

• Chinese sausage — For a smokier flavor, you can briefly pan-fry the sliced Chinese sausages before adding them to the pot.
• Shiitake mushrooms — Make sure to soak the dried shiitake mushrooms in hot water for about 20 minutes until they become soft and pliable. Save the soaking liquid to use as a flavorful addition to the dish.

Tips & Tricks

• To achieve the desired crispy bottom layer of rice, make sure to let the rice cook undisturbed for the last 5 minutes of cooking time.
• You can customize this recipe by adding other ingredients such as diced chicken, shrimp, or vegetables like peas and carrots.
• If you don't have a claypot, you can use a heavy-bottomed pot or a rice cooker as an alternative.

Serving advice

Serve the Claypot Rice hot, straight from the claypot, for the best flavor and texture. Drizzle some soy sauce over the rice for an extra burst of umami.

Presentation advice

Present the Claypot Rice in the claypot itself to showcase the traditional cooking method. Garnish with chopped green onions for a pop of color.