Ingredients
- Rice
- Lap cheong, cured pork sausage
- Sometimes chicken or pork rib
- Soy and a little sugar
- Greens, often with oyster sauce, on the side or at the end
How it is cooked
- Rice and water go into a hot clay pot with the meat on top.
- It cooks until the bottom crackles. You hear it.
- Soy is spooned around the edge so it seasons the crust.
- The pot is brought to the table. Scrape the crust. That is the point.
Taste
Toasted, savory, and a little sweet from the sausage. The rice grains on the bottom should be brown and crisp, not burnt black. The sausage is salty enough to season the bowl.
Possible allergens
- Soy, often with wheat.
- Pork.
- Oyster sauce, if used, is shellfish.
- The pot itself is not an allergen. The sauce is.
- A shared wok or a house chili oil can add peanut, sesame, or shellfish even when the recipe does not.