Chinese sausage rice

Method

1. 01

   Step 1

   I used Thai jasmine rice. There aren't any special requirements. Wash the rice. Use 1.5 times the amount of water as the rice. Cover the pot and turn the heat to high.

   

2. 02

   Step 2

   Chinese sausage. Preferably with some fat.

   

3. 03

   Step 3

   Slice the sausage. Mince the ginger.

   

4. 04

   Step 4

   After about ten minutes, when the water has almost evaporated, sprinkle in the sausage and minced ginger. Cover and turn on low heat.

   

5. 05

   Step 5

   Combine light soy sauce, steamed fish soy sauce, and rock sugar. Microwave them briefly to dissolve the rock sugar. You can buy claypot rice sauce in stores. I find mine a bit salty; homemade is tastier. It's all about personal preference. But it's best to heat everything up beforehand.

   

6. 06

   Step 6

   We can't live without eggs!

   

7. 07

   Step 7

   Soak and rinse the bok choy thoroughly. I usually stir-fry it. You can also blanch it briefly, just until it's barely cooked.

   

8. 08

   Step 8

   I have a little kid at home, so I was worried he wouldn't be able to chew the crispy rice if I mixed it in. I mixed the rice and sausage together to ensure even heating. The rice is now cooked. If it's still a little undercooked, you can add a little water and continue simmering. Once the rice is cooked, add the greens, a poached egg, and the prepared sauce.

   

9. 09

   Step 9

   Mix well. Sprinkle with sesame seeds. Drizzle with sesame oil.

   

10. 10

    Step 10

    Once mixed, don't stir it anymore. Little one, scoop out the rice. A crispy crust will form at the bottom... Delicious!

    

11. 11

    Step 11

    A bowl of clam soup... A simple weekend lunch.