Claypot rice with Chinese sausage, peanuts and shiitake
This recipe guides you through creating a flavorful claypot rice featuring Chinese sausage, earthy shiitake mushrooms, and crunchy peanuts, all infused with aromatic ginger, garlic, and savory sauces. It's a comforting and robust one-pot meal, perfect for a satisfying lunch or dinner, presented beautifully in its cooking vessel.
Equipment
- 1 Claypot Essential for authentic claypot rice experience, retains heat well.
- 1 Cutting Board
- 1 Chef's knife
- 2 Small bowls For soaking dried ingredients.
- 1 Spatula or Spoon For stirring and serving.
Ingredients
Main
- 3 dried shiitake mushrooms
- 2 tbsp dried shrimp
- 4 tbsp vegetable oil
- 1 knob ginger about 2cm, peeled and finely chopped
- 10 cloves garlic finely chopped
- 2 Chinese sausages lap cheong, sliced into rounds
- 1/4 cup unsalted peanuts roasted
- 400 g cooked and chilled white long grain rice (about 1 1/4 cups raw rice)
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 3 cups chicken stock
- shredded spring onion to serve
Instructions
- Place dried shiitake mushrooms and dried shrimp in separate small bowls, cover with warm water, and let soak for at least 30 minutes until softened; reserve the soaking liquid.
- While soaking, peel and finely chop the ginger and garlic, then slice the Chinese sausages into thin rounds.
- Heat the vegetable oil in your claypot over medium heat, then add the chopped ginger and garlic, sautéing until fragrant, about 1-2 minutes.
- Add the sliced Chinese sausages to the claypot and cook until the fat renders and the sausage rounds are lightly browned and fragrant.
- Drain the rehydrated shiitake (discard stems) and dried shrimp, then add them to the claypot with the sausage, stirring briefly to combine.
- Stir in the cooked and chilled white long grain rice, oyster sauce, and light soy sauce; mix thoroughly to ensure the rice is evenly coated with the sauces.
- Pour in the chicken stock and the reserved, strained soaking liquid from the shiitake and shrimp; bring the mixture to a gentle simmer.
- Cover the claypot tightly, reduce the heat to low, and cook for about 15-20 minutes, or until the liquid is fully absorbed and the rice is heated through.
- Stir in the roasted unsalted peanuts, mixing them gently into the rice.
- Garnish generously with shredded spring onion and serve hot directly from the claypot.
Notes
This recipe utilizes pre-cooked rice, which differs from traditional claypot rice (煲仔飯) where raw rice is cooked directly in the pot to achieve a crispy bottom (鍋巴). While convenient, achieving the signature crispy crust with pre-cooked rice will be challenging. If you desire some crispy bits, once the liquid is absorbed, increase heat slightly for a few minutes while listening for crackling, then turn off the heat and let it rest. Ensure your claypot is seasoned if new, and always start on low to medium heat to prevent cracking. The soaking liquid from shiitake and dried shrimp is a flavor powerhouse; strain and add it to your chicken stock for an even richer taste. For best results, use a heavy-bottomed claypot that distributes heat evenly.