Chinese Clay Pot Rice Egg Yolk (Printable Version)
Savor aromatic rice with egg yolk, savory meats, and crisp greens, finished with fragrant sesame and soy sauce.
# What You'll Need:
→ Base
01 -
200g jasmine rice or short-grain rice, rinsed
02 -
310ml water
03 -
1 teaspoon sesame oil
04 -
Pinch of salt
→ Toppings
05 -
150g Chinese sausage (lap cheong), thinly sliced
06 -
150g chicken thighs or pork belly, marinated
07 -
1 egg yolk or whole egg (optional)
08 -
75g bok choy or Chinese broccoli, blanched
09 -
2 tablespoons green onion, finely chopped
→ Marinade for Chicken or Pork
10 -
1 tablespoon soy sauce
11 -
0.5 tablespoon oyster sauce
12 -
1 teaspoon Shaoxing wine
13 -
0.5 teaspoon sugar
14 -
1 teaspoon fresh ginger, grated
# Steps To Follow:
01 -
Combine sliced chicken thighs or pork belly with soy sauce, oyster sauce, Shaoxing wine, sugar, and grated ginger. Mix thoroughly and allow to marinate for 15–30 minutes.
02 -
Rinse rice under cold water until clear. Add rice and 310ml water with a pinch of salt to a clay pot. Drizzle with sesame oil, cover, and cook over medium heat for 10 minutes until water is mostly absorbed. Reduce to low heat.
03 -
Arrange the marinated meat and Chinese sausage evenly over the partially cooked rice. Cover and continue to cook on low heat for 15–20 minutes. If using a clay pot, allow the bottom layer to develop a golden crust for extra texture.
04 -
In the last 2–3 minutes of cooking, gently place an egg yolk on top of the meat and add blanched greens to the side. Cover and steam for 1–2 minutes to set the yolk and warm the greens.
05 -
Optionally, drizzle additional soy sauce and sesame oil over the top. Sprinkle with chopped green onions and serve immediately.
# Notes and Tips:
01 -
For the signature crispy rice bottom, cook slowly and briefly increase the heat at the end if desired.