Easy

Taro & Sausage Claypot Rice

Name: Taro & Sausage Claypot Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Ingredients: 2 cup Long grain rice; 3 cup Water; 1/2 oz. Dried shiitake mushroom; 2 cup Water; 1 oz. Dried scallops; 1 cup Shaoxing wine; 2 cup Cooking oil; 7 oz. Shallots; 1/4 cup Lard; 7 oz. Chinese sausage; 1 oz. Dried baby shrimp; 1 tbsp. Shaoxing wine; 10 oz. Taro; 1 Medium Carrot diced; 1/4 tsp. Sugar; 1/4 tsp. Salt; 1 tbsp. Oyster sauce; 2 cup Water; 1 tbsp. Celery, roughly chopped; 1 tbsp. Green onion, chopped

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

One of the easier meals of Chinese cuisine is the Taro & Sausage Claypot Rice. Prepared first by soaking some of the ingredients and then dicing and mixing together with the rice. It is easy, tasty, and doesn’t need much care, just to be steamed in a clay pot. Perfect for a healthy dinner or light lunch.

Recipe

PRE TIME: 20 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr

2 SERVING

Ingredients:

2 cup Long grain rice
3 cup Water
1/2 oz. Dried shiitake mushroom
2 cup Water
1 oz. Dried scallops
1 cup Shaoxing wine
2 cup Cooking oil
7 oz. Shallots
1/4 cup Lard
7 oz. Chinese sausage
1 oz. Dried baby shrimp
1 tbsp. Shaoxing wine
10 oz. Taro
1 Medium Carrot diced
1/4 tsp. Sugar
1/4 tsp. Salt
1 tbsp. Oyster sauce
2 cup Water
1 tbsp. Celery, roughly chopped
1 tbsp. Green onion, chopped

Directions:

Soak 2 cups of long grain rice in 3 cups of water for 2-3 hours. Soak 1/2oz dried shiitake mushroom in 2cups of water for 2-3 hours. Soak 1oz dried scallop in 1 cup of Shaoxing wine for 2-3 hours.

Cut Chinese sausage, taro, and softened shiitake mushrooms into small dice. Tear apart the softened scallops. Mince the shallots.

Making crispy shallots: Add oil to a small pan. Set the heat at medium. Add in minced shallots. Fry for 3-5 minutes until dark yellow. Remove and drain.

Put a large wok on the stove over medium heat. Add lard and the Chinese sausage. Stir fry for 2-3 minutes. Add Shiitake mushroom and dried baby shrimps and fry for 1-2 minutes until fragrant. Add Shaoxing wine, softened scallops, taro dice, carrot dice, sugar, salt, and oyster sauce. Stir fry for another 1-2 minutes.

Add the stir-fried mixture into a large clay pot. Add the soaked long grain rice and water. Stir to mix well and spread evenly. Cover the lid. Then turn the heat to low. Simmer for 12-15 minutes.

Open the lid, add the crispy shallots, minced celery, and minced green onion. Mix well. Done and enjoy.