As the aroma of the Sausage Claypot Rice wafts through, it feels like everything is transported back to that unforgettable afternoon. The sunlight gently spills onto the kitchen windowsill at an angle, while the flames lovingly lick the bottom of the claypot. With the rising temperature, the dormant fragrance gradually awakens. It is a solitary afternoon, with just a good book and a pot of sausage rice, enough to comfort the soul.
Step：
1.Start by slicing the sausage into thin pieces, which will enhance its texture and release more flavor. Make cross-shaped cuts on the top of each mushroom to help them absorb flavors better. Julienne the ginger by removing the skin and cutting it into thin strips.
2.Take a pot and fill it with enough water. Heat it over high heat until the water boils. Once the water starts boiling, add the prepared bok choy and mushrooms into the pot, ensuring they are completely submerged in the boiling water. Blanch the bok choy and mushrooms for a few minutes until they are cooked. You can gently stir them using chopsticks or tongs to ensure even heat distribution. Once blanched, use a strainer or tongs to remove them from the pot. You can also cool them quickly by placing them in ice water to stop further cooking and preserve their tender texture.
3.Brush the bottom of a claypot with a layer of cooking oil to prevent the rice from sticking and make it easier to cook and maintain its desired texture. Then add the pre-soaked rice into the claypot, along with an equal amount of water (ratio of water to rice is usually 1:1, but it can be adjusted according to personal preference). Increase the heat to high and wait for the water to boil. Once boiling, cover the pot with a lid and reduce the heat to low, allowing the rice to simmer for about 10 minutes. The low heat will ensure even cooking, allowing the rice to absorb enough moisture and become fluffy.
4.After the rice is cooked, open the lid and drizzle some cooking oil along the edges of the pot. Add the sliced sausages, mushrooms, bok choy, and julienned ginger on top of the rice. Cover the pot again and continue simmering for another 10 minutes. After 10 minutes, open the lid, pour in the sauce, and stir it evenly.
5.After the rice is cooked, open the pot and drizzle cooking oil along the edges of the pot. Then, place the sliced sausages, mushrooms, bok choy, and julienned ginger on top of the rice. Cover the pot again and continue to simmer for another 10 minutes. After 10 minutes, open the lid, pour in the sauce, and stir it evenly. Now it’s ready to be enjoyed!
Tips:
- Preparing the sausage: Before cooking, you can slice the sausage diagonally or into thin pieces to enhance its flavor and texture.
- Controlling the heat: It is important to control the heat while cooking the claypot rice. Start with high heat to bring the bottom to a boil, then reduce to low heat for gentle simmering, ensuring that the rice is fully cooked and the bottom slightly crispy.
In the claypot, the aroma of Sausage Claypot Rice continues to fill the air, reminding us of that unforgettable and comforting afternoon. With sunlight gently streaming through the kitchen window, the flames caress the bottom of the pot, gradually awakening the dormant fragrance. It was a solitary afternoon, with a good book and a pot of sausage rice, enough to soothe the soul.