Claypot Rice Recipe: The Secret to Perfect Claypot Rice is Quality Chinese Sausage! A Guide to Choosing and Cooking

When the autumn breeze begins to blow, it's time for Chinese sausage. To create a heartwarming and delicious claypot rice for the cooler seasons, the key is not only achieving that perfectly golden, crispy layer of rice at the bottom but also selecting high-quality, flavourful Chinese sausages. Here, we present a foolproof claypot rice recipe featuring three premium selections from Kee Wah Bakery: Kee Wah Chinese Sausages, Kee Wah Chinese Duck Liver Sausages, and the exquisite Premium Betty's XO Sauce, guiding you to cook the perfect pot of this classic dish.

 

How to Choose Chinese Sausages for Claypot Rice?

Tip 1: Look for a Balanced Fat-to-Lean Ratio

A high-quality Chinese sausage should have a fat-to-lean ratio of 2:8 or 3:7. This golden ratio allows the sausage to release just the right amount of oil during the cooking process, enriching the rice with incredible flavour without making it overly greasy.

Kee Wah's Chinese Sausages are made from carefully selected fresh pork shoulder, delivered daily to ensure the perfect fat-to-lean balance. Experienced chefs marinate the pork in a house-blended mixture of fragrant rose wine and premium soy sauce before stuffing it into natural pork casings. This process results in a rich, sweet, and savoury sausage. When steamed with rice in a claypot, Kee Wah's Chinese Sausages become perfectly tender, infusing the rice with a delectable, oily aroma that enhances the entire dish.

Kee Wah Chinese Sausages

Price: $98 (4 pcs)

https://keewah.com/en/kee-wah-chinese-sausages-4-pcs-1.html

Price: $235 (10 pcs)

https://keewah.com/en/keewah-chinese-sausages-10-pcs.html

 

Tip 2: Check for a Natural Colour and Appearance

When selecting Chinese sausages, use the "look, touch, and smell" method. A quality sausage should have a natural, glossy, blood-red hue that isn't overly vibrant. Its surface should be dry, not greasy to the touch, with the casing fitting snugly against the meat, indicating a firm and elastic texture. Sausages that are too bright red may contain artificial colouring, while those that are too dark might be made from pork that isn't fresh.

We recommend Kee Wah's Chinese Duck Liver Sausages, made with high-quality duck liver imported from Australia. They have a fine, smooth texture and a natural deep-red colour. When cooked, they release a fragrant aroma of rice wine and a rich, savoury scent of duck liver. As they cook in the claypot, their oils seep into the rice, making every grain fragrant and delicious!

Kee Wah Chinese Duck Liver Sausages

Price: $128 (4 pcs)

Price: $245 (10 pcs)

 

Tip 3: Ensure a Rich Aroma with No Off Smells

 A quality Chinese sausage should have a rich, meaty aroma with a subtle hint of rose wine when sliced. It's always best to purchase from reputable, well-established brands.

In addition to quality sausages, Premium Betty's XO Sauce is the perfect accompaniment to claypot rice. Created by Ms. Betty Wong (affectionately known as "Sister Chu"), the eldest daughter of Kee Wah Bakery's founder, this exclusive XO sauce is made with a secret recipe featuring luxurious ingredients like premium dried scallops, Jinhua ham, dried shrimp, and shrimp roe. Each spoonful is full of shredded scallop and has absorbed the essence of the Jinhua ham, elevating your claypot rice to a whole new level of gourmet excellence!

Premium Betty's XO Sauce

Price: $160 (170g)

https://keewah.com/en/premium-betty-s-xo-sauce.html

 

Classic Claypot Rice Recipe with Pork and Duck Liver Sausages

Ingredients (Serves 2-3)

  • Thai Jasmine Rice: 1.5 cups
  • Water: 1.5 cups
  • Kee Wah Chinese Sausages: 2
  • Kee Wah Duck Liver Sausage: 1
  • Choy Sum: 4-5 stalks
  • Chopped Scallions: For garnish
  • Cooking Oil: As needed
  • Premium Betty's XO Sauce: To taste

Claypot Rice Soy Sauce Mixture

  • Light Soy Sauce: 3 tbsp
  • Dark Soy Sauce: 1 tbsp
  • Oyster Sauce: 2 tbsp
  • Sugar: 1 tsp
  • Sesame Oil: 1 tsp
  • Hot Water: 2 tbsp

Cooking Instructions

  1. Prepare the Ingredients: Wash the jasmine rice and soak it in cold water for 30 minutes to allow the grains to fully absorb water. Gently rinse the surfaces of the pork and duck liver sausages with warm water, then pat them dry with a kitchen towel. Wash the choy sum and blanch it in boiling water until tender, then remove and run under cold water before draining.
  2. Make the Sauce: In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and hot water. Stir until the sugar is completely dissolved. Set aside.
  3. Start the Rice: Lightly grease the inside of a claypot with a thin layer of cooking oil to prevent sticking. Drain the soaked rice thoroughly and add it to the pot. Pour in an equal amount of water, ensuring the water level is just above the rice.
  4. Bring to a Boil: Cook on high heat until the water boils and you see bubbles forming around the edge of the pot. Immediately turn the heat down to medium-low.
  5. Add the Sausages: When the rice is about 70% cooked and small holes appear on the surface, lay the whole sausages on top of the rice. Drizzle a circle of oil around the inner edge of the pot.
  6. Rotate for Even Heat: Cover the pot with the lid and turn the heat down to low. Cook for 8-10 minutes. During this time, rotate the pot 90 degrees clockwise every 2-3 minutes to ensure the bottom heats evenly.
  7. Create the Crispy Rice: When you hear a crackling sound from the bottom of the pot and smell a toasty aroma, it means the golden, crispy rice layer has formed.
  8. Rest and Serve: Turn off the heat and let the claypot sit, covered, for 10 minutes. Uncover, remove the sausages, and slice them diagonally. Arrange the sausage slices and blanched choy sum on top of the rice. Finally, drizzle with the prepared soy sauce mixture, add a dollop of Premium Betty's XO Sauce, and sprinkle with chopped scallions. Serve immediately and enjoy!