Lap Cheong Claypot Rice with Pak Choi
Rice cooked in one pot with sweet Chinese sausage and shiitake until it forms a crisp, golden crust underneath.
- Time50 min
- LevelMedium
- Costabout £2.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the shiitake in 300 ml hot water for 20 minutes. Squeeze, keeping the water, and slice the caps. Rinse the rice and drain.
20 min - 2
Mix the light soy, dark soy, oyster sauce, sugar and sesame oil in a small jug with 3 tbsp of water.
- 3
Heat 1 tbsp oil in a heavy pan with a tight lid over a medium heat. Add the rice and stir for 1 minute. Pour in 400 ml of the mushroom water and any extra plain water to make up, and bring to the boil.
- 4
Stir once, cover and cook on the lowest heat for 12 minutes until most of the water is absorbed.
12 min - 5
Lay the sausage, mushrooms and ginger on top, cover again and cook for 10 minutes. Place the pak choi on top for the last 3 minutes.
10 min - 6
Pour the remaining 1 tbsp oil around the edge of the pan, turn the heat up for 2 minutes until you hear a faint crackle, then take off the heat and rest for 5 minutes.
2 min - 7
Pour the sauce over, scatter with spring onion, and mix at the table, scraping up the crispy rice from the bottom.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.