Cantonese clay pot rice with Chinese sausage and crispy bottom
Chinese Clay Pot Rice
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
2
2 pots
Difficulty
Medium
Cost
Budget
$
Chinese Clay Pot Rice
Cantonese clay pot rice with Chinese sausage and crispy bottom
★4.2(18)
Rice cooked in a clay pot with Chinese sausage, forming a prized crispy layer on the bottom. Drizzled with sweetened soy sauce for an irresistible one-pot meal.
10m
Prep Time
25m
Cook Time
35m
Total Time
2
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Clay pot rice is Cantonese comfort food at its best, where the rice forms a golden, crunchy crust called guoba on the bottom. The rendered fat from lap cheong sausage flavors every grain.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
This version of Chinese Clay Pot Rice has been refined through testing to ensure consistently excellent results. A well-executed main course should make the whole table pause for a moment. This one earns that reaction through layered seasoning, proper technique, and a finish that ties everything together into a cohesive, memorable plate.
Ingredients
- 1.5 cups jasmine rice, rinsed
- 2 links Chinese sausage (lap cheong), sliced diagonally
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 2 green onions, sliced
Instructions
- 1
Soak rinsed rice in water for 30 minutes, then drain. Place in an oiled clay pot with 1.5 cups water.
- 2
Bring to a boil over medium heat, then reduce to low. When water is mostly absorbed, arrange sausage slices on top.
- 3
Cover tightly and cook on the lowest heat for 15 minutes to form the crispy bottom.
- 4
Mix soy sauce, sesame oil, and sugar. Drizzle over the rice.
- 5
Scatter green onions on top, mix everything together at the table, and scrape up the crispy rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Chinese sausageBacon or chorizo
Different flavor profile but similarly renders fat into the rice
Jasmine riceShort-grain rice
Creates a stickier texture with a chewier crust
ShallotsRed onion, finely diced
Red onion is milder than yellow onion and closer to a shallot in flavor. Use about 25 percent less since shallots are more delicate.
Tips & Storage
Pro Tips
Oil the inside of the clay pot generously to help form the crust and prevent sticking.
Listen for a faint crackling sound to know the crust is forming.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate leftovers for up to 2 days; the crispy bottom will soften.
Reheating
Reheat in a skillet with a little oil to re-crisp, or microwave with a damp paper towel.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (35mg) · 2 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates14g
Fat64g
Fiber720mg
Sugar0g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need a clay pot?
- A small cast-iron skillet or heavy-bottomed pot works as an alternative.
- What is lap cheong?
- Sweet, cured Chinese pork sausage found in Asian grocery stores.
- Can I double this recipe?
- Absolutely. Double all ingredients and use a larger pan or pot to ensure even cooking. Cooking time may increase by 10 to 15 minutes for a larger batch. Season to taste at the end since spice levels do not always scale linearly.
- What should I serve with this?
- This pairs well with steamed rice, crusty bread, or a simple green salad. For a heartier meal, roasted vegetables or buttered egg noodles make excellent accompaniments that complement without competing.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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