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Chinese sausage steams atop rice in a clay pot, rendering its sweet fat into every grain. This protein-enhanced Cantonese family classic is aromatic and delivers an irresistible crispy rice crust.
Rinse the jasmine rice under cold water until the water runs nearly clear; soak for 20 minutes and drain well.
Thinly slice the Lap Cheong sausages and set aside. Cut the chicken thigh into 1-inch pieces, and finely mince the ginger. Chop scallions for garnish.
In a mixing bowl, toss chicken with half the light soy sauce, oyster sauce, a splash of sesame oil, and half the ginger; let marinate for 15 minutes while the rice soaks.
Add drained rice and 2.25 cups water to the clay pot. Spread chicken pieces and sliced sausage evenly on top. Cover and bring to a gentle simmer over medium heat. Don’t stir.
Once steam escapes the lid (about 8 minutes), reduce the heat to low and cook another 15–18 minutes until the rice absorbs water, edges brown, and a crispy crust forms on the bottom.
Take the pot off heat. Drizzle with the remaining soy sauces and dark soy sauce evenly; cover and let rest for 10 minutes for flavors to meld and the crust to release.
Uncover, sprinkle with scallions and white pepper, and serve hot, making sure to scrape up the crispy rice crust for each portion.
