Preparation: 

Preparation time: 40 min

Cooking time: 35 min

Serving: 4

Ingredients:

• 3 cups jasmine rice
• 3 tablespoons plus 1 teaspoon neutral oil, such as vegetable or canola oil
• 8 ounces (about 6 links) Chinese sausage
• 3 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon dark soy sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 1 scallion, sliced

Instructions:

1. Place the rice in a large bowl and fill with enough cool water to cover. Gently massage the rice a few times to wash off any excess starch and drain off as much water as possible. Repeat the rinsing steps 2 more times (for a total of 3 times) or until the water runs mostly clear. Drain again.
2. Place the rice in a 66-ounce (about 2-quart) clay pot (see Cook’s Note). Coat the rice with 1 teaspoon of the oil. Stir in 2 1/2 cups cold water and bring to a boil, covered, over medium heat, about 7 minutes.
3. Meanwhile, rinse the sausage under hot water until no visible white dust remains. Set aside.
4. Mix the light soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar and white pepper in a cup. Set aside.
5. Uncover the pot after it boils and gently stir with a rubber spatula to even out the rice. When the rice has absorbed most of the water, about 3 minutes longer, uncover and top with the sausage. Cover and cook over low heat until the rice is cooked, about 10 minutes.
6. Leaving the lid on the pot, drizzle the remaining 3 tablespoons oil around the edge of the lid. Cook over medium heat, tilting the clay pot at different angles, to scorch the rice on the sides and bottom, about 2 minutes per angle for a total of 8 to 10 minutes. (Wear heatproof oven mitts since your hands will be close to the fire.)
7. Uncover the pot and carefully transfer the sausage to a cutting board with chopsticks or tongs. Slice the sausage thinly on a slight diagonal and place the slices back on top of the hot rice. Drizzle in 2 tablespoons of the seasoned soy sauce and sprinkle with the scallion. Let rest for 10 minutes, covered, to cool down a bit to release the crispy rice from the pot.
8. Uncover and scrape the bottom of the pot with a spoon to mix some of the crispy rice with the fluffy rice above. Divide between 4 bowls. Enjoy piping hot, adding more seasoned soy sauce if you like.