🇭🇰 Hong Kong SAR China
Claypot Rice, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
35 min3 to wash
3 lazy steps
- 1
Rub a claypot or heavy saucepan with vegetable oil, add parboiled long-grain rice and water, cover, and cook over medium heat for 8 minutes until water is absorbed.
- 2
Arrange sliced lap cheong, salted fish, and marinated pork ribs on top of the rice, cover, and cook on low heat for 12 minutes until meat is cooked through.
- 3
Drizzle sweet soy sauce around the edges, increase heat to high for 2 minutes to crisp the rice bottom, then serve topped with chopped green onions.
🇭🇰 How it's eaten in Hong Kong SAR China
In Hong Kong, it is served drizzled generously with sweet seasoned soy sauce and thoroughly mixed right at the table before eating.
Ingredients (serves 2)
- Long-grain rice250 ml
- Lap cheong (Chinese sausage)2 links
Swap: Smoked kielbasa (sliced) 2 links（Easily found・similar sweet-savory bite）
- Cantonese salted fish30 g
Swap: Anchovy fillets (in oil, chopped) 3 pcs（Everyday item・provides intense umami）
- Pork ribs (cut into small bite-size pieces)200 g
- Soy sauce1 tbsp
- Shaoxing wine1 tbsp
Swap: Dry sherry 1 tbsp（Flavor match・readily available）
- Sesame oil1 tsp
- Cornstarch1 tsp
- Sweet soy sauce2 tbsp
Swap: Soy sauce 1.5 tbsp + brown sugar 1 tbsp（Pantry staple・replicates sweet soy glaze）
- Green onions (chopped)2 stalk
Authentic ingredients in Hong Kong SAR China
- Long-grain rice250 ml
- Lap cheong (Chinese sausage)2 links
- Cantonese salted fish30 g
- Pork ribs (cut into small bite-size pieces)200 g
- Soy sauce1 tbsp
- Shaoxing wine1 tbsp
- Sesame oil1 tsp
- Cornstarch1 tsp
- Sweet soy sauce2 tbsp
- Green onions (chopped)2 stalk
Optional authentic touch
Pouring cold oil along the claypot rim during final cooking creates the iconic crispy, caramelized rice crust (guoba) at the bottom.
Wherever you live: Japan, Europe or anywhere else
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