Clay Pot Rice w/Lup Cheong (Cantonese Sausage)
3 cups white rice
Enough water to cover rice by 1/2 inch
1 tablespoon vegetable or peanut oil
1/2 tablespoon salt
3 to 4 Cantonese sausages (lup cheong)
1 to 2 small bunches choi sum or Chinese broccoli (gai lan)
1/4 cup Aloha shoyu
Egg for frying, optional
In a clay pot, add enough water to cover rice by 1/2 inch. Stir in oil and salt. Let stand 15 minutes.
Meanwhile, quickly plunge sausages in boiling water, like blanching vegetables, and remove. (This removes surface oil and other debris, especially helpful if your sausages are sold unwrapped.)
Bring water in the clay pot to boil over medium-high heat. Add sausages to the rice once the water is boiling. Reduce heat to medium and simmer with the lid on. After 10 to 12 minutes, when the rice has absorbed most of the water (as indicated by lack of water bubbles), add metal plates (optional) to diffuse heat.
Cook another 10 minutes, then add leafy greens to the top of the rice, and drizzle over with soy sauce. Re-cover the pot, allow greens to steam in the rice for 3 to 5 minutes, then turn off heat. Remove the sausages and slice. Return sausages to the rice and keep the pot covered until ready to serve. (Optional: Add fried or over-easy egg.)