Clay Pot Rice with Chinese Sausage & Chicken 臘腸滑雞煲仔飯

Winter is here, it is Clay Pot Rice time! This is a traditional Cantonese rice dish, cook the rice in a clay pot, then topped with different food like Chinese sausage, chicken, pork ribs, beef patties, eel etc. The chefs usually cook the clay pot rice outdoor and it is piping hot, add you can hear the sizzle sound (that is the crispy rice cooking!)

Aaaah such a good Hong Kong memories for me and Mr P. So I have to make it this year and I got 2 lovely clay pot online. I did a bit (or a lot) of research online to see how to make a crispy rice at the bottom. And I can say I did quite well and I am very happy with it. You want your crispy rice golden and not black, and it supposed to be easy to peel it off the pot, not stick on in the pot.

Anyway, here is my method and I love it so much! Hope you enjoy too!

又到冬天，當然是要吃煲仔飯囉！在香港時經常跟Mr P去大排檔吃煲仔飯，熱騰騰，加上香脆的飯焦，大滿足！

很多年沒有煮煲仔飯，終於在網上買了兩個煲。材料有限的關係，先來做臘腸滑雞飯。材料就超簡單，但要做到金黃色(不是黑色）的飯焦，都有技巧的。而我做了好幾次，真的非常滿意，超級好味！超簡單，大家又試試！

For the chicken, cook the chicken into small pieces, add in sliced ginger and shiitake mushrooms, then marinate for 2 hours.

Wash the rice few times, then soak it for 30 minutes, and drain well.

Add some oil in clay pot, then put in rice and water. The ratio of rice and water is 1: 0.9 (cause rice absorb some water during soaking process). Cook the rice under medium low heat until half of the water being absorbed.

Then add in Chinese sausage and chicken on top of the rice evenly, then put the lid on. Drizzle some oil on the lid, this will increase the heat inside the pot. Turn the heat to low, cook for about 10 minutes (more time might needed).

During the cooking period, move around the clay pot in different direction, which can make the rice cook more evenly and have more crispy rice at the bottom.

Then I like to turn to high heat and cook for 1 to 2 more minutes to have more crispy rice. Turn off the heat and wait for 5 minutes.

Then you can add some soy sauce and enjoy!

將雞肉切小塊，加入冬菇和薑絲，加入醃料醃雞肉兩個小時

將白米洗淨，浸水30分鐘，瀝乾水備用

在煲內加一點油，塗滿煲，加入白米和水（白米跟水的比例是 1: 0.9， 因浸水時米已吸收一點水份），蓋上鍋蓋，用中小火煮至水被吸收一半

然後在飯面上鋪上臘腸和雞肉，蓋上蓋，再在鍋上灑一圈油，用小火煮10分鐘。期間不停轉換鍋的位置，令熱力更均勻

如想有更加飯焦，可再轉中大火，煮約一兩分鐘。離火，靜置5分鐘即成！

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Clay Pot Rice with Chinese Sausage & Chicken

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Ingredients

• Rice 白米
• 1 Chinese Sausage 臘腸
• 300 g Chicken 雞
• 2 Shiitake Mushroom 冬菇
• Sliced Ginger 薑絲

Marinate 醃料

• 1 tbsp Soy Sauce 生抽
• 2 tbsp Oyster Sauce 蠔油
• 1 tbsp Cooking Wine 料酒
• 1 tsp Sugar 糖
• 1 tsp Corn Starch 粟粉

Instructions

1. For the chicken, cook the chicken into small pieces, add in sliced ginger and shiitake mushrooms, then marinate for 2 hours.

2. Wash the rice few times, then soak it for 30 minutes, and drain well.

3. Add some oil in clay pot, then put in rice and water. The ratio of rice and water is 1: 0.9 (cause rice absorb some water during soaking process). Cook the rice under medium low heat until half of the water being absorbed.

4. Then add in Chinese sausage and chicken on top of the rice evenly, then put the lid on. Drizzle some oil on the lid, this will increase the heat inside the pot. Turn the heat to low, cook for about 10 minutes (more time might needed).

5. During the cooking period, move around the clay pot in different direction, which can make the rice cook more evenly and have more crispy rice at the bottom.

6. Then I like to turn to high heat and cook for 1 to 2 more minutes to have more crispy rice. Turn off the heat and wait for 5 minutes.

7. Then you can add some soy sauce and enjoy!