Clay Pot Rice (Hong Kong Style)

Clay pot rice is one of the most comforting 1 pot rice dishes that you can have. This dish is extremely popular in Hong Kong and can be ordered at dim sum. There are multiple variations of this that use different forms of protein. For this version I will be using my personal favorites which are Chinese sausage, liver sausage, and cured pork belly.

What type of meats to use?

There are three types I use and they are all cured meats.

Chinese sausage: Chinese sausage is a type of cured sausage, red in color and extremely flavorful. There is also a hint of sweetness to it which is what I enjoy the most. (pictured on the left)

Liver sausage: Liver sausage is similar in shape and texture to Chinese sausage, however, it is dark in color and much richer in flavor. If you have ever had any type of cooked liver, it gives off a similar earthy flavor. (pictured in the middle)

Cured pork belly: Cured pork belly is the final meat to round out the dish and it is different in appearance from the other two. It is a dark rectangular piece of pork belly that is incredibly salty and fatty. I would only recommend eating this with rice or some other carb.

3 meats

Rice to water ratio in clay pot rice

When cooking clay pot rice, I always use a 1:1 ratio of rice and water. Since my clay pot is small, I only cook 1 -1.5 cups of rice at a time. This is the perfect amount to make sure your rice can cook evenly within a short period of time.

Rice to water ratio

Do I have to use a clay pot?

No, you do not have to use a clay pot. There are many different types of pots that you can use such as cast iron, or ceramic stone ones. a clay pot is just what is most traditional and I find works best. The good thing about these types of bowls is that they keep heat very well even after cooking.

clay pot

Clay Pot Rice (Hong Kong Style)

Clay pot rice is one of the most comforting rice dishes you can find. It is super simple and easy to make.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Breakfast, brunch, lunch, Main Course
Cuisine cantonese, Chinese


  • 1 cup jasmine rice
  • 1 cup water
  • 1 tsp chopped ginger (optional)
  • ½ Chinese sausage
  • ½ liver sausage
  • ½ cured pork belly
  • 1 Chinese yu choy
  • 1 tbsp oil


  • 1 tbsp soy sauce
  • ½ tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tbsp water


  • Wash your rice and add into the pot along with 1 cup of water.
    1 cup jasmine rice, 1 cup water
  • Optionally, add chopped ginger in there for flavor.
    1 tsp chopped ginger
  • Cover and cook over medium heat until water starts to boil.
  • Once water is boiling, reduce to low heat, add chopped meats, vegetables, and cover for 10 minutes.
    ½ Chinese sausage, ½ liver sausage, ½ cured pork belly, 1 Chinese yu choy
  • After 10 minutes pour oil along the sides of the pot and turn the heat up to medium for 3 minutes. This is what will create the crispy rice along the bottom.
    1 tbsp oil
  • Reduce heat back down to low for 2 minutes and then turn off the heat.


  • Add soy sauce, dark soy sauce, sugar, and water into a bowl and microwave for 10 seconds.
    1 tbsp soy sauce, ½ tbsp dark soy sauce, 1 tbsp sugar, 1 tbsp water
Keyword chinese, clay, easy, liver, pot, rice, sausage

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