during our recent really fun 4pax OPS primary school buddies hong kong eat & hike trip 20-24.2.2017,

we bought some pork sausage & liver sausage (both duck liver & pig liver, & so we were all very keen to try these out at home) at-

1. fa yuen street market 花园街街市; and also at
2. shau kei wan wet street market.

that also prompted a friend to suggest dinner at a hong kong claypot restaurant.

so we found & enjoyed a delicious dinner with claypot rice at chuen moon kee 銓满记 at mongkok, which is near to our metropark hotel.

i did my HK claypot rice 腊味饭 on 25.2.2017, the next day after returning from hong kong on 24.2.2017. haha! ^^

it was easy to do…

i thought it might be quite plain with just sausage, so i steamed some pork ribs (and these were dimsum restaurant standard), and add to the claypot rice.

the HK claypot rice 腊味饭 was very good indeed, very “pang”, flavourful la!

i did the claypot rice again on 2.3.2017 for a 3pax dinner with my sis & b-i-l, and again for a 8pax dinner for my OPS friends.

these hong kong liver sausages are just phenomenal, so “pang” – flavourful! the duck liver sausage is quite fantastic. the pork liver is good not as fantastic.

everyone just loved the dish.

the preparation/recipe is quite simple-

1. fry cut ginger with chicken fat (or 1tbsp oil) in claypot, add chopped garlic.
2. add a slice of salted fish, off fire, feel the aroma, remove whole slice of salted fish & set aside.
3. wash 1.5 cups rice (3pax) & fry in the claypot
4. (earlier) pour boiling water over 5 small chinese dry mushrooms in a large bowl, cover & leave for 4hours. now cut each mushroom in 5 strips (with or w/o stalk) and add to rice. fry a short while & feel the aroma.
5. add 1.5cups stock (i used chicken stock, can use mushroom water too) to rice & let it rest till you want to start cooking.
6. add whole pork & liver sausage (or cut into 2 or 3 large pieces like chuen moon kee 銓满记 (photo further up), and cook for 12mins.
7. add back the salted fish slice, & garnish with few stalks of coriander.

& voila! so nice, so flavourful, so tasty la!

for the 2.3.2017 preparation, i added 1.3 cups of water to 1.5cups of rice. (remember the washed rice has some wetness & the cut mushrooms also).

& because i feel that this preparation is quite plain (having just sausage), i prepare the simple ubiquitous drizzling sauce (which is used to drizzle steamed rice 一口饭 & fun cheung 粉肠 at dimsum restaurants).

 

this very easy to do, and very nice too, so just do it la-

• 1 tbsp light soy sauce
• 1 tbsp (flat) sugar
• 1 tsp darh soy sauce
• 6 tbsp water

believe me, this is the sauce you want to make…a perfect condiment to your rice. & if rice is tasty enough, no need to use also.

emptied each & every time la! ^^

a friend asked on facebook whether to cut of not to cut sausage when steaming.

i don’t know also, but i think the sausage is tastier if you don’t cut it.

so for me, for this HK claypot rice 腊味饭 where the sausages are the centrepiece, i put the better quality sausage whole & cut afterwards.

for my usual chicken rice, where sausage is secondary just to complement the chicken, i use the cheaper sausage & cut the sausage to make the rice tastier.

c.h.e.f andy

Ingredients:

• 1.5 cups rice (for 3pax)
• 1.5 cups water
• 1.5cm cut ginger
• 2 tsp chopped garlic
• chicken fat (or 1tbsp oil)
• 1 slice salted fish (bottled in brine)
• 2 duck liver sausage (or 1 large pork liver sausage)
• 2 pork sausage (or 1 large one)
• few stalks coriander

for drizzling sauce-

 

• 1 tbsp light soy sauce
• 1 tbsp (flat) sugar
• 1 tsp darh soy sauce
• 6 tbsp water

for steamed pork ribs – see separate post

 

Directions:

1. for steamed pork ribs – see separate post
2. fry cut ginger with chicken fat (or 1tbsp oil) in claypot, add chopped garlic.
3. add a slice of salted fish, off fire, feel the aroma, remove whole slice of salted fish & set aside.
4. wash 1.5 cups rice (3pax) & fry in the claypot
5. (earlier) pour boiling water over 5 small chinese dry mushrooms in a large bowl, cover & leave for 4hours. now cut each mushroom in 5 strips (with or w/o stalk) and add to rice. fry a short while & feel the aroma.
6. add 1.5cups stock (i used chicken stock, can use mushroom water too) to rice & let it rest till you want to start cooking.
7. add whole pork & liver sausage (or cut into 2 or 3 large pieces like chuen moon kee 銓满记 (photo further up), and cook for 12mins.
8. add back the salted fish slice, & garnish with few stalks of coriander.