Clay pot rice is one of the most comforting one-pot rice dishes you can make. Popular in Hong Kong and often found at dim sum restaurants, it has many variations depending on the proteins used. For this version I use my favorites: Chinese sausage, liver sausage, and cured pork belly.
What type of meats to use?
I use three types of cured meats for a balanced flavor: sweet, rich, and fatty.
Chinese sausage: A red, cured sausage with a pronounced sweet-savory flavor that caramelizes nicely while cooking.
Liver sausage: Darker in color with a deeper, earthy taste that adds richness and complexity to the dish.
Cured pork belly: A rectangular, salty, fatty cut that brings mouthfeel and savory intensity—best enjoyed with rice or other carbohydrates.
Rice to water ratio in clay pot rice
For clay pot rice I use a 1:1 ratio of rice to water. With a small clay pot I cook about 1 to 1.5 cups of jasmine rice at a time so the grains cook evenly and finish within a short timeframe.
Do I have to use a clay pot?
You don’t have to use a clay pot. Alternatives like cast iron or ceramic stone pots work well too. Clay pots are traditional and retain heat effectively, which helps keep the rice warm after cooking and aids in forming a desirable crust on the bottom.
Clay Pot Rice (Hong Kong Style)
Ingredients
- 1 cup jasmine rice
- 1 cup water
- 1 tsp chopped ginger (optional)
- ½ Chinese sausage
- ½ liver sausage
- ½ cured pork belly
- 1 Chinese yu choy (or similar leafy green)
- 1 tbsp oil
Sauce
- 1 tbsp soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp sugar
- 1 tbsp water
Instructions
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Rinse the jasmine rice and add it to the pot with 1 cup of water.
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Optionally add 1 tsp chopped ginger for extra aroma.
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Cover and cook over medium heat until the water reaches a boil.
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Once boiling, reduce to low heat. Arrange the chopped cured meats and yu choy on top, cover, and cook for 10 minutes.
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After 10 minutes, pour 1 tbsp oil around the sides of the pot and increase the heat to medium for 3 minutes to form a crispy crust on the bottom.
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Return heat to low for 2 minutes, then turn off the heat and let sit briefly before serving.
Sauce
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Combine soy sauce, dark soy sauce, sugar, and 1 tbsp water in a small bowl and heat briefly (10 seconds) to dissolve the sugar. Serve alongside the rice or drizzle over the finished dish.
Additional Info
If you enjoyed this recipe, check out some more here:
- Sweet and sour pork (air fryer)
- Parmesan crusted potatoes