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Sweet Chinese sausage, mushrooms, and rice are steamed in a clay pot with a drizzle of sweet soy. This beloved Cantonese family dish delivers rich protein and irresistible smoky-sweet aroma.
Rinse the jasmine rice in cold water 2–3 times until water runs mostly clear, then drain.
Soak the mushrooms in warm water for 15 minutes; trim stems and slice thickly.
Cut lap cheong sausages diagonally into ¼-inch slices. Prepare scallions by slicing them finely.
Place rinsed rice and 2.25 cups fresh water in a heavy clay pot. Layer mushrooms and lap cheong over the rice.
Cover and cook over medium heat until water is absorbed (about 15–18 minutes). Lower heat to very low and steam another 12 minutes. Do not lift the lid during this time for best texture.
Mix soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar in a small bowl. When rice is cooked, drizzle the sauce all over, cover, and let rest 5 minutes off heat.
Fluff the rice gently, garnish with sliced scallions, and serve directly from the clay pot for maximum aroma.
