Ròu Bāo Zǐ Fàn
Chinese Clay Pot Rice with Meat
Submitted By: Taz

Ingredients:

1 Cup Jasmine Rice (Tàiguó Xiāng Mǐ) - can substitute long grain white rice
1 Cup Water
1 (6-inch) Slice Cured Pork Belly [AKA Chinese Bacon] (Lap Yuk)
2 links Chinese Sausage (Lap Cheong)
6 Black Mushrooms [AKA Shiitake] (Xiānggū) - sliced
1 Tbs Light Soy Sauce (Shēng Chōu)
1 Tbs Seasoned Soy Sauce (Zhēng Yú Chǐ Yóu)
1 Tbs Oyster Sauce (Háoyóu)
2 tsp Toasted Sesame Oil (Zhīmayóu)
1 ½ tsp Dark Soy Sauce (Lǎo Chōu)
¼ tsp Granulated Sugar (Táng) - or to taste
⅛ tsp Ground White Pepper (Bái Hújiāo) - or to taste
2 Green Onions (Cōng) - chopped

Preparation:
  1. Place the rice and water into your clay pot (you can use a Dutch oven if you don't have a clay pot) and place the Chinese bacon and Chinese sausages on top of the rice (DO NOT STIR!) - Allow to soak for one hour - After soaking, place the pot over medium heat and bring it to a boil - Once boiling, turn the heat down to the lowest setting, drizzle the sesame oil around the edge, and cover - Allow to simmer undisturbed for 10 minutes
  2. Place the soy sauces, oyster sauce, sugar, and white pepper in a small bowl and whisk to thoroughly combine - Pour evenly over the rice and meats and place the sliced mushrooms on top - Cover it back up and simmer for another 3-5 minutes or until the rice is tender and most of the liquid has been absorbed/evaporated and a 'crispy' layer has formed on the bottom
  3. Once cooked, remove from heat, uncover and remove the meats - Slice the meats into bite sized pieces (apx ½ inch pieces) and return to the pot along with the green onion - Stir everything together
  4. Adjust seasoning with additional soy sauce(s) - Serve hot
Rice Cooker:
  1. Add the rice, water, mushrooms, and meats to the rice cooker and cook normally until rice is cooked through
  2. Once the rice is done, remove the meat out and slice it into bite sized pieces (apx ½ inch pieces) and return to the pot along with the green onion and the sauce- Stir everything together
  3. Adjust seasoning with additional soy sauce(s) - Serve hot