claypot rice with chinese sausage 瓦煲臘腸飯

Here's another recipe from my husband. He is the chief of the day. Chinese sausage also call chinese-preserved-sausage. We love it as it taste so good when having it on a rainy day. The smell of the sausage is so awesome when its cooked! Love it! Love it!

ingredients: (serve 2 pax)

1½ cups rice
2½  cups water
2 nos. chinese pork sausage 臘腸
2 nos. chinese pork liver sausage 膶腸
2 tbsp ginger juice
½ tbsp oyster sauce
1 tbsp light soy sauce
½ tbsp dark soy sauce
3 tsp sugar
1 tbsp Shaoxing Wine 绍兴酒
1 tsp sesame oil

1. Washed rice 2 times. Drain rice and add 2 ½  cups water. Cook rice in medium heat until hit boiling point.
2. Add all seasoning except Shaoxing wine, into rice. Cover and let rice cook to almost dry.
3. Add sausage & Shaoxing wine into claypot for steaming for another 2 minutes. Off heat. Do not open cover. Let claypot sit on stove for another 2 minutes before serving.