Step 1

Option 1: If using Chinese sausages, rinse them with hot water to remove any dust.

Step 2

Option 2: If using chicken, cut it into bite-sized pieces, then marinate with ginger, cornstarch, Shaoxing rice wine, salt, and white pepper for about 10 minutes.

Step 3

Rinse the rice under runny water then drain well. Put it into the pot along with 1 cup of water.

Step 4

Cook over medium-low heat uncovered until the water levels with the rice (watch attentively to avoid drying out the water).

Step 5

Place the topping, either the whole links of sausages or the marinated chicken, over the rice (do not overlap the meat). Cover with a lid.

Step 6

Turn the heat to the lowest. Leave to cook for 10 minutes or so (see note 3).

Step 7

Pour a little neutral-flavored cooking oil all along the lid of the clay pot (see note 4). Turn the heat up to medium and continue cooking to scorch the bottom of the rice. If you’re using a gas cooker, try tilting the pot at different angles to heat the side.

Step 8

Once you sense a little smoke or a subtle burnt smell, remove the pot from the heat immediately (The scorching process took me about 4 minutes).

Step 9

If you use sausages, take them out at this moment and cut into thin slices. Put them back in the pot.

Step 10

While waiting for the rice to cook, mix all the ingredients for the sauce. Add it to the cooked rice and meat along with chopped scallions.

Step 11

Serve the dish in the pot. Toss and mix thoroughly and enjoy it immediately.