Clay Pot Rice

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Ingredients 

• 1 Package of Lap Yuk (腊肉) Chinese Cured Pork Belly

• 1 Package of Chinese Cured Sausage Lap Cheong (腊肠)

• 4 Cups of White Rice

• 4.5 Cups of Water

• Light and Dark Soy Sauce

• Egg

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Directions

1. Rinse 4 cups of rice at least twice until the water is no longer cloudy

2. Place rice in a clay pot or small greased Dutch oven and add 4-4.5 cups of water and allow to soak for 30 minutes (this ensures even cooking)

3. Slice your Chinese sausage (lap cheong) into smaller pieces and mix in with the rice. Be sure to incorporate well throughout.

4. Place your clay pot on the burner on medium-high if using an electric coil burner use a heat diffuser to protect your pot.

5. Par cook until the water level is no longer above the rice, check after about 15 minutes

6. While the rice is par cooking slice your lap yuk

7. When the rice is par cooked place the lap yup on top of the rice in an even layer (this allowed the fat to render into the rice evenly)

8. Check for rice doneness after another 15-20 minutes

9. When rice is done, drizzle with some soy sauce

10. Serve with a fried egg

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