Claypot Rice with Preserved Meat Recipe
Claypot Rice with Preserved Meat Recipes
450g fragrant rice
150g small choy sam (read in Chinese)
150g Chinese sausage
150g Chinese pork liver sausage
100g cured meat
some spring onion
1.5 tbsp fry shallot oil
1 tbsp fine dark soy sauce
and remove to drain. Scald small choy sam (cabbage) in boiling
water, remove to drain. Peel Chinese sausage, cut into slices. Peel
Chinese pork liver sausage and cured meat, cut into pieces. Cut ham into
slices. Cut coriander and spring onion into pieces.
Place the rice
into a pot, braise over high heat till the water is almost dried up.
Remove the lid, add in Chinese sausage, Chinese pork liver sausage, cured
meat and ham. Cover the pot and braise over low heat till well cooked.
Remove the lid,
add in Seasoning, spread up small choy sam, garnish with coriander and
spring onion. Serve.
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