Lap Mei Fan/Claypot Pork Rice with Chinese Sausage. This dish is a firm favorite of my children. It's easy to prepare because I cook it in a rice cooker. This is an easy one pot dish.

Recipe by Mama Ding

Total Time | 45 mins

Prep Time | 15 mins

Cook Time | 30 mins

Servings : 4 - 6

Ingredients

300 g jasmine/basmathi rice, washed, soaked 15 mins and drained
200 g pork, cut into 2 cm chunks
50 g shiitake mushrooms, soaked till soft then sliced
50 g wood ear fungus, soaked till soft and sliced
50 g dried shrimps, soaked for 15 mins and chopped
4 pieces Chinese sausage/lap cheong, sliced
3 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tsp salt or to taste
1/2 tsp white pepper powder or to taste
4 tbsp Huatiao wine (Chinese cooking wine)
100 g shallots, peeled and sliced thinly
40 g garlic, peeled and minced
50 g ginger, peeled and minced
1 sprig spring onions (garnish)
3 tbsp cooking oil
300ml water (adjust to the type of rice you use)

Method

01 Heat cooking oil in a wok/pan. Saute dried shrimps with ginger, cooking wine and oyster sauce. Add the sliced Chinese sausages. Fry till fragrant. Remove from heat and add to the drained rice.

02 In another pan, fry shallots till crispy. Remove the fried shallots leaving the oil in the pan. Set aside.

03 With the same oil, fry the garlic with pork chunks. Add sliced mushrooms and wood ear fungus. Fry till pork is slightly brown. Add to the rice. Mix well to combine.

04 Put everything into a rice cooker and add 300 ml water. Add salt, light soy sauce, dark soy sauce, oyster sauce, pepper, 2 tbsp Huatiao wine and the fried shallots. Stir rice with chopsticks till sauces coat everything evenly.

05 Set the rice cooker to cook function. Turn on the rice cooker. Stir and fluff rice after 15 mins. You may add some water (half cup to 1 cup) if the rice is too hard at this point.

06 Continue cooking in the rice cooker until rice is done. Dish up and garnish. Serve hot.

Notes

If you do not consume alcohol, you may replace the cooking wine with the same amount of ginger juice. Pound/blend 4 cm piece of ginger and squeeze for the juice.

You may also replace the pork with boneless chicken thighs.

If you don’t have a rice cooker, you can still cook this dish in a pot on the stove.