- 1 link of lop cheung sausage, approximately 5 inches long
- 1 cup rice
- 2 1/2 cups water
- 1 cup of thinly sliced vegetables, such as bok choy, if desired
- 1/4 teaspoon salt, or to taste
Cut the sausage on a bias into 1/4 inch sections. Alternatively, dice the sausage if you prefer a finer mixture of rice and pork.
Over low heat, slowly heat a medium-sized claypot on the stove, taking care to do so gradually to prevent the pot from cracking. Add the sausage and sauté. Stir around occasionally to brown the sausage, gradually rendering the fat. With chopsticks or a slotted spoon, remove the sausage from the pot.
Add the rice and stir around, toasting the grains slightly. Add the pieces of sausage back to the pot. Add the salt. If desired, add the finely chopped vegetables.
Bring the water to a gentle simmer. Put on the lid and simmer over low heat, for about forty minutes, until the bottom of the rice develops a slightly charred crust and the rest of the rice has just finished cooking through.