Claypot Rice with Chinese Sausage and Shiitake Mushroom
- 16 - 30 Minutes
- 1/2 cup uncooked Tilda Fragrant Jasmine rice
- 1 small claypot, soaked overnight
- Small handful of dried shiitake mushrooms
- 2 teaspoons soy sauce
- 1 teaspoons oyster sauce
- 1 Chinese sausage
- 1-2 cloves garlic
- Greens e.g. pak choi
- Chopped spring onions
- 1 teaspoon kecap manis
- Sesame oil
Soak rice in cold water for 30 mins.
Soak dried shiitake in 1/2 cup warm water, with the soy sauce and oyster sauce stirred in for 30 mins.
Meanwhile prep your ingredients. Slice the sausage diagonally, chop garlic and greens.
When the shiitake mushrooms are soft and plump, drain, squeezing the liquid out, and slice. Reserve the liquid, that forms your mushroom stock!
Heat claypot over medium heat. Drizzle neutral oil and sesame oil down the sides.
Fry the garlic till golden. Then add the drained, rinsed rice. Lightly sauté to coat the grains with oil.
Pour in the mushroom stock and bring to a simmer. Arrange the Chinese sausage and mushrooms over.
Cover and turn the heat down to low and cook for 10 mins.
Uncover, add your greens. Cover again and turn the heat up to high for 2 mins.
Serve and uncover at the table. In Singapore we finish the dish with thick sweet soy /kecap manis, spring onions, more sesame oil if you like. Dig up, making sure you get the best bits at the bottom