We followed this recipe from Linda Lau Anusasananan’s The Hakka Cookbook, with some modifications: first, measure 2 rice cooker cups of jasmine rice, rinse well, and then measure water (I used a rice cooker inner pot to get the right ratio). Pour the rice and water into a large – 1400 ml (5.1 cup) – clay pot, and then cook uncovered on medium heat until most of the water has evaporated and the surface of the rice is exposed (about 8 mins). Cut 2-3 Chinese sausage links (see Note below): 2/3 of the sausages into 1/8 inch diagonal slices and 1/3 of them diced. Sprinkle the sausage pieces evenly over the rice, cover (I used a glass lid with a paper towel lining 2/3 of the lid), and cook on very low heat until rice is fully cooked (about 25-30 mins). Uncover and continue cooking until the bottom is toasted and slightly crisp (about 3-5 mins). Remove from heat. Separately, mix 2 Tbsp soy sauce, 1 Tbsp oyster sauce, ½ tsp sugar, and ¼ tsp salt, and pour over the rice in the pot. Sprinkle the rice with 1/3 cup fried shallots (we used a store-bought Indian brand). When serving, scrape the bottom of the pot so that guests can get a portion of the rice crust. (Jan. 2017)We served this with stir-fried baby broccoli, recipe here: http://piglettedc.tumblr.com/post/144782993986/chinese-yu-choy-stirfried-with-garlic-infused-oilNote: Here is more info on Chinese sausage (lap cheong, which typically is part of Cantonese cuisine): https://www.google.com/amp/www.foodrepublic.com/2016/06/07/what-is-lap-cheong/amp/?client=safari
Cooking Adventures 