Fragrant Chinese Clay Pot Rice with Sausage & Mushrooms (Lap Mei Fan)

Directions

1. Step 1

   Rinse jasmine rice until water runs clear. Soak dried shiitake mushrooms in hot water for 20 minutes; reserve soaking liquid, then slice mushrooms.

2. Step 2

   Thinly slice Chinese sausages diagonally. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and sugar for the serving sauce.

3. Step 3

   In a clay pot (or heavy pot), combine rinsed rice, chicken broth, 1 cup of mushroom soaking liquid, and ginger slices. Bring to a boil over medium-high heat.

4. Step 4

   Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid.

5. Step 5

   Carefully remove lid. Arrange sliced Chinese sausage and mushrooms on top of the rice. Replace lid and continue to cook for another 10-15 minutes, until rice is fully cooked and a crispy bottom crust forms.

6. Step 6

   Remove from heat and let rest, covered, for 10 minutes to allow steam to distribute.

7. Step 7

   Remove ginger. Drizzle with the prepared serving sauce and garnish with chopped green onions. Gently mix before serving.