A traditional Clay Pot Rice recipe featuring jasmine rice, Chinese cured bacon, Chinese sausage, shiitake mushrooms, and gailan, served with a savory soy-based sauce.
Sauce:
1. In a pot combine all sauce ingredients (soy sauce, thick soy sauce, oyster sauce, shiitake mushroom stock, sugar, green onions, garlic, ginger) and heat until sugar is dissolved (1-2 minutes).
2. Let aromatics steep in sauce until the clay pot rice is ready.
Clay Pot Rice:
1. Wash and drain the jasmine rice until the water is clear.
2. Soak the rice in water for 30 minutes and drain.
3. Soak dried shiitake mushrooms in hot boiling water for 30 minutes.
4. Squeeze and slice the rehydrated shiitake mushrooms.
5. Heat clay pot on medium heat and render the fat of the Chinese cured bacon and Chinese sausage. Once slightly crispy, remove the bacon and sausage.
6. Sauté the drained rice in the rendered fat for 2-3 minutes and pour in the 1.5 cups of shiitake mushroom broth to cook the rice.
7. Bring to a simmer and cook on low heat with the lid on for 10 minutes.
8. Add the rendered bacon, sausage, and sliced shiitake mushrooms, then cook on medium-high heat with the lid on for another 8 minutes.
9. Pour 2 tbsp of neutral oil around the lid so the rice can crisp up.
10. Add gailan and cook for 2 more minutes with the lid on.
11. Remove from the heat and let the rice sit for an additional 8 minutes.
12. Garnish with green onion and drizzle with the prepared sauce to taste.
