Chinese Sausage and Pork Rib Claypot Rice

Ingredients

• pork ribs (spare ribs) 220g about 1/2 lb
• Chinese sausage (lap cheong) 1 piece
• rice 1.5 rice cups
• water 1.5 rice cups
• chili pepper to taste
• chopped green onion to taste
• claypot rice soy sauce to taste
• marinade
• cornstarch 1 tbsp
• light soy sauce 1 tsp
• sugar 1/2 tsp
• Shaoxing wine 1 tsp
• sesame oil 1 tsp
• garlic and black bean sauce 1 tbsp
• cooking oil 1 tsp

Instructions

1. 1

   Wash and dry the ribs. Add cornstarch and mix well. Then add light soy sauce, sugar, Shaoxing wine, sesame oil, and garlic black bean sauce, mix well. Finally add cooking oil and mix well. Marinate for 1 hour or more.

2. 2

   Soak the rice in water for 30 minutes, then drain. Soak the Chinese sausage in hot water to remove excess oil, pat dry and set aside.

3. 3

   Use a paper towel to rub cooking oil inside the pot. Add the rice and water. Bring to a boil over medium heat until the water is absorbed and small holes appear on the surface.

4. 4

   Place the Chinese sausage and ribs on top, spreading them evenly. Add a little cooking oil around the edge of the rice. Cover and cook over low heat for about 8 minutes, occasionally rotating the pot for even heating. Turn off the heat and let it rest for 5 minutes.

5. 5

   Add claypot rice soy sauce, chili pepper, and chopped green onion. Cover and let it sit for 1 minute. Serve.