Ingredients
200 g (about 1 cup) rice, 100 g (about 3.5 oz) Cantonese-style Chinese sausage, 50 g (about 1.75 oz) Chinese cured pork belly, 50 g (about 1.75 oz) trimmed bok choy hearts, 15 g (about 1 tablespoon) minced Hangzhou green chili pepper, 10 g (about 1/4 cup) fresh cilantro leaves.
Seasonings
Chopped scallion pieces and ginger slices, a small amount each; 1 teaspoon each of sugar and MSG; 2 tablespoons of soy sauce; 1/2 tablespoon of oyster sauce; 1 tablespoon of cooking wine; 4 tablespoons of broth.
Steps
1. Rinse the Chinese sausage and cured pork belly in cold water, scrubbing them clean, then drain and place in a bowl. Add scallion segments, ginger slices, and Shaoxing wine to marinate thoroughly, then steam until cooked through. Remove, let cool, and slice.
2. Rinse the rice until clean, place it in a clay pot, add enough water to submerge the rice by about 1/2 inch (1 cm), bring to a boil over high heat, then reduce to low heat and simmer, covered, for 30 minutes.
3. Open the lid, arrange the cured pork belly, Chinese sausage, and bok choy on top, then continue to simmer over low heat for 15 minutes until the rice is fully cooked, then remove from the heat.
4. In a separate pot, bring broth, soy sauce, oyster sauce, cooking wine, sugar, and MSG to a boil, then stir in chopped Hangzhou peppers and cilantro leaves, pour into a small bowl to make the sauce, and serve alongside the cured meat clay pot rice, drizzling it over the rice when eating and mixing well.