CantoneseMedium 45 min serves 2

Cantonese Lap Cheong Claypot Rice

Name: Cantonese Lap Cheong Claypot Rice
Total time: 45 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: jasmine rice; Chinese dried lap cheong (hard, sweet-cured pork sausage); light soy sauce; sesame oil; scallion greens, finely sliced

腊肠煲仔饭 · là cháng bāo zǎi fàn

家庭快手版 · Home version: Family version uses less oil and simpler seasoning than restaurant-style—no MSG, just natural umami from lap cheong and soy sauces.

My aunt in Sham Shui Po, Hong Kong, cooked this every Sunday after dim sum—she’d line the claypot with rice first, then tuck in thick slices of lap cheong so they caramelized at the edges while steaming. The crackle of the scorched rice crust (guō bā) was our dinner bell.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Quick & Easy Comfort Food

Ingredients

jasmine rice茉莉香米🛒 local300 g
Chinese dried lap cheong (hard, sweet-cured pork sausage)广式腊肠（硬质甜味）🏮 asian120 g
light soy sauce生抽🏮 asian15 ml
sesame oil芝麻油🏮 asian5 ml
scallion greens, finely sliced小葱绿段🛒 local20 g

jasmine rice: Rinse until water runs clear to remove excess starch

Chinese dried lap cheong (hard, sweet-cured pork sausage): Look for firm, glossy, deep red sausages labeled 'Cantonese style' or 'lap cheong'—avoid soft or overly greasy versions

scallion greens, finely sliced: Use only green parts for garnish; white parts can be reserved for step 2

🌶️ Adjust to your taste

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Instructions

1Rinse rice thoroughly, then soak in cold water for 20 minutes. Drain well and set aside.
淘洗+浸泡是关键
2Heat a 6-inch (15 cm) unglazed claypot over medium-low heat for 1 minute. Add 1 tsp neutral oil and swirl to coat. Sauté reserved scallion whites and 1 minced garlic clove (optional) until fragrant, about 30 seconds.
砂锅需预热防裂
🔍 Look for Medium-low 30 秒 · 30 seconds
Visual: 油面微微泛光；葱白变软但未上色Oil shimmers lightly; scallions soften but don’t brown
You know it's right when: 香气升腾，无油烟或焦色Aromatic fragrance rises, no smoke or browning
3Add drained rice and spread evenly. Pour in 360 ml (1 ½ cups) boiling water — just enough to cover rice by 0.5 cm. Bring to a gentle boil, then reduce heat to low, cover tightly with lid, and simmer for 12 minutes.
用沸水缩短总时长
4Arrange lap cheong slices on top of rice. Cover again and continue cooking on low heat for 8 more minutes — steam will cook the sausage through and render its fat into the rice.
腊肠此时入锅，借汽蒸熟
5Turn off heat. Let rest, covered, for 5 minutes. Drizzle with light soy sauce and sesame oil. Garnish with scallion greens. Serve immediately — scrape crispy guō bā from bottom with a spoon.
静置锁住水汽，锅巴才酥脆
🔍 Look for 5 分钟 · 5 minutes
Visual: 米饭软糯微润；腊肠饱满油亮；锅底已形成薄薄金黄锅巴Rice is tender, slightly moist; lap cheong is plump and glossy; thin golden crust forms at pot bottom
You know it's right when: 锅盖边缘不再冒汽；隐约焦香升起Steam stops escaping from lid edge; faint caramelized aroma rises

Tips

· Always preheat the claypot before adding oil — prevents cracking and ensures even heat distribution.
· If your lap cheong is very fatty, blanch slices in hot water for 30 seconds first to reduce greasiness.
· For authentic guō bā: After resting, lift lid, tilt pot slightly, and listen for a faint ‘crackle’ — that’s the crust forming.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection