Claypot rice (Chinese: 砂煲饭, 瓦煲饭 or 煲仔饭) is usually a dinner dish in the southern regions of China, Malaysia and Singapore. It is typically served with Chinese sausage and vegetables. More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken / pork and Chinese sausage are added in later.
Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with dark soya sauce and also dried salted fish. Salted fish enhances the taste of the claypot chicken rice, depending on the diner’s preference. Due to the time-consuming method of preparation and slow-cooking in a claypot, customers might have to wait a period of time (typically 15–30 minutes) before the dish is ready.
As we preferred steamed rice to Claypot style, this is our version. Lup Cheong is our most prized food in this meal.
Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name lap cheong (or lap chong) (traditional Chinese: 臘腸; simplified Chinese: 腊肠).
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