Ingredients
- 200g Minced Meat
- 1 Chinese Sausage
- 1 Egg
- 1 Cup Uncooked Rice
- 1/2 - 3/4 Tablespoon Dark Soy Sauce
Seasoning
- 1/2 Tablespoon Light Soy Sauce
- 1 Teaspoon Sesame Oil
- 1/2 Tablespoon Cooking Wine/Mirin
- 1/4 Teaspoon Pepper
- 1 Teaspoon Cornstarch
Directions
1. Wash and remove the plastic skin from the Chinese sausage then cut into thin slices and set aside.
2. Marinate the minced meat with seasoning then set aside (or you can marinate it on the night before).
3. Wash and cook rice in a claypot with a few drops of oil over low-medium heat by absorption method.
4. Midway through cooking when the water starts to go below the rice level, arrange the sausage slices around the side of the claypot.
5. Drizzle the 1/2 to 3/4 Tablespoon of Dark Soy Sauce onto the rice.
6. Then spread marinated minced meat on top of rice, leaving a hole in the centre.
7. Cover and cook for another few minutes (3 - 5 minutes depending on the thickness of the meat you spread) until you see the meat turn white or half way cooked through.
8. Crack an egg or two into the centre and cooked (covered) for 1 - 2 more minutes, till the white is set but the yolk is still slightly runny.
9. Remove the cover, sprinkle some chopped spring onion, chillies and dried shallot on top of the meat and mix well before serving.
10. You can also serve it with an extra dish of cut chillies with dark soy sauce for dipping.
Notes
a) You can use either pork, chicken or beef minced meat depend what you prefer.
b) The water used in claypot is 1 cup rice = 1 3/4 cups water
c) The reason to add oil into the rice it to prevent it to be too soft and stick to the pot.
d) Prepare some chopped spring onion & chili as garnish.
e) If you wish to add in green vegetables, add in at the same time with the egg and drizzle some sesame oil on it to that the vegetables will not taste blend.
