Claypot Sausage Rice



  1. Marinate the chicken with oyster sauce and sesame oil for 30 minutes.
  2. Place the rice in a claypot, add water, cover the lid, and cook on low heat. Cook for about 20 minutes till rice is about 70-80% fully cooked through. (check every 5 minutes)
  3. Gently stir the rice. Bury the marinated chicken into the centre of the claypot and into the rice. Drizzle leftover marination sauce on top.
  4. Place mushrooms, Golden Bridge Tung Yuen sausage and Liver sausage, salted fish slices, and caixin flowers.
  5. Add a dash of white pepper. Drizzle soya sauce, rice wine, dark sweet sauce, sesame oil.
  6. Next, cover the lid, and turn down the heat settings to low, and cook for 10 minutes.
  7. After 10 minutes, turn off the heat. Ready to serve.

This recipe is suitable for:


  • 1 Golden Bridge Tung Yuen sausage (sliced)
  • 1 Golden Bridge Liver sausage (sliced)
  • 250 gram chicken wings/drumsticks or other parts of your choice (cut into small chunks)
  • 100 gram dried mushroom (pre-blanched)
  • 35 gram salted fish (sliced)
  • 80 gram caixin flower
  • 500 gram rice
  • 700ml to 1 litre of water
  • 65 gram or 1/2 cup of sesame oil
  • 1 tbsp light soya sauce
  • 2 tbsp rice wine
  • 2 tbsp dark sweet sauce
  • A pinch of white pepper