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Friday, January 23, 2009

A Lunar New Year Dish

Majestic fragrant claypot rice with Chinese sausage and preserved meat

Serves 10


700g rice 900ml water 1/4 tbsp salt 4 pcs preserved Chinese sausage 4 pcs preserved liver sausage 1 ream preserved pork belly 1 pc preserved duck leg 10 sprigs kai lan Chopped spring onions to garnish

For the seasoning

1 tbsp oyster sauce 1 tbsp dark soy sauce 1/4 tbsp sesame oil (Combine all with some hot water and set aside)


1. Rinse rice well and place in claypot with water.

2. Boil preserved meats and place on top of rice.

3. Add water and salt to taste, cover and cook on high heat.

4. Once steam comes out from the hole on top of the claypot's lid in a steady stream, switch to low heat and continue cooking until the rice grains are not hard in the middle. This should take approximately 40 to 45 minutes.

5. Remove all preserved meats from the top of the dish, slice into bite-sized pieces and arrange on top of the rice.

6. Rinse the kai lan, cutting the stems neatly, then blanch in hot water until cooked.

7. Arrange the kai lan on top of the meat and rice.

8. Drizzle seasoning over dish and sprinkle with spring onions before serving hot.


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