It is called clay pot rice because the traditional version is cooked in original clay pot. I don’t have one. Well; I used to have several, but I broke all of them. Rice cooked in clay pot is definitely the best I have ever tasted. However the clay pot is kind of hard to take care of. After I switch to sturdy stone pot, everybody is happy.
My husband and I made some traditional style sausage and pork jerky last month. After air dried and fermented for about a month, they are ready to eat. And they taste great! I am so proud of myself, haha …
For all those who don’t want to make Asian pork jerky and sausage from scratch, they are available in frozen section in most Asian grocery stores.
1 piece pork jerky
2 piece sausages
6 to 8 fresh shitake mushroom, thinly sliced
1 cup rice
a few drops of oil
1 to 1 1/2 teaspoon sugar
2 to 3tablespoon soy sauce
1 1/2 to 2 cup chicken broth / water
salt to taste
Rinse the pork jerky and sausage well, steam for about 20 minutes and then thinly slice.
Add the rice and oil into a stone pot, (a small cast pot will be good too). Whish the rice and oil together until the rice is evenly coated with oil. Add chicken broth/ water, soak 10 minutes and then heat over medium-high heat.
After the broth boils, reduce the heat and bring to a simmer. In 15 to 20 minutes, top the rice with one layer of sliced shitake mushroom, another layer of sliced sausage and pork jerky, cover, and cook until the rice is cook through, about another 10 minutes.
In a small bowl, whisk soy sauce and sugar together until sugar melts. Sprinkle the soy sauce over cooked rice, mix well and serve immediately.
The aroma from sausage, pork jerky and shitake mushroom are so comforting that it reminds me of my grandma’s kitchen. The soy sauce goes a long way in the whole pot rice.
Mix well in the pot and then serve individually in regular bowls.
Stone pot is so thick that it stays hot for a really long time. Isn’t it a nice feature during winter?