One pot rice with Chinese sausage and spare ribs in black bean sauce

SERVES 2-3 PREP 30 minutes COOK 25 minutes Inspired by my recent trip to Hong Kong, Cantonese claypot rice were one of my absolute favourite dishes I ate but a similar version can be created from our home kitchens, without the claypot. The rice has a crispy bottom and the middle absorbs the sweet and savoury flavours of the cured sausage as well as the delicious black bean sauce, and all topped with a golden egg on top! Ingredients list in grams • 3 cloves of garlic • 1/3 tablespoon fermented black beans • 2 small Thai chillis • 300g spare ribs • 80g Chinese sausages • 240g Jasmine rice • 300ml water • 2 tbsp light soy sauce • 1/3 tsp salt • 2/3 tsp sugar • 1/3 tsp ground white pepper • 1/2 tsp chicken bouillon • 1/3 tsp MSG • 1 tsp corn flour • 1 tsp vegetable oil • 2 eggs • 1 spring onion • 1 tbsp sweet soy sauce Method broken into numbered steps: 1. Wash rice thoroughly until the water is no longer milky then add water and start cooking on medium high heat 2. Chop spare ribs into bite-sized chunks 3. Finely dice garlic, fermented black beans and Thai chillis together 4. Season spare ribs with salf, sugar, ground white pepper, chicken bouillon, light soy sauce and MSG then mix 5. Add cornstarch and oil then mix 6. Once the rice comes to a boil, add the spare ribs on one half on top and Chinese sausage on the second half - evenly distribute it on the surface then cover 7. Turn to a low heat and cook for 20 minutes 8. Rotate the pot every 3 minutes so the heat evenly cooks the rice 9. Crack in your eggs on top for the last 2 minutes then cover with lid then serve with spring onions and an optional extra drizzle of soy sauce #bbcgoodfood #bbcgoodfoodrecipes #chinesenewyear #lunarnewyear #chineserecipes #cantoneserecipes #foodtok #foodreels #onepotrecipes #crispyrice