Salted Egg Yolk Chestnut Sausage Clay Pot Rice

 This is a comforting, one-pot Cantonese-style clay pot rice dish that's rich, savory, and full of umami. 

The combination of creamy salted egg yolk, sweet chestnuts, and aromatic Chinese cured sausage ( lap cheong) infuses the rice with incredible flavor as it steams. 

The bottom develops a crispy golden crust (guō bā), which is the best part for many people.

Traditionally cooked in a clay pot for authentic texture and aroma, but it can be adapted to a rice cooker or stovetop pot.Ingredients (serves 3–4)Main ingredients:

• Jasmine rice (or any medium/long-grain rice) — 2 cups (about 400 g)
• Chinese cured sausage (/ lap cheong) — 3–4 links (about 200–250 g), thinly sliced diagonally
• Peeled chestnuts (cooked/fresh or vacuum-packed) — 150–200 g (about 15–20 chestnuts), halved if large
• Salted duck egg yolks — 4–6 yolks (from salted duck eggs; separate carefully or buy pre-separated)
• Green onion / scallion — 2 stalks, finely chopped (white part for cooking, green for garnish)
• Ginger — 1-inch piece, thinly sliced or julienned
• Optional: dried shiitake mushrooms — 4–5, soaked and sliced (adds extra umami)

Seasoning & sauce:

• Light soy sauce — 2–3 tbsp
• Dark soy sauce — 1 tsp (for color)
• Oyster sauce — 1–1½ tbsp
• Shaoxing wine — 1 tbsp
• Sugar — ½–1 tsp
• Sesame oil — 1–2 tsp (final drizzle)
• Chicken stock or water — 2¼–2½ cups (adjust slightly based on rice type; usually 1:1.1–1.2 rice-to-liquid ratio for clay pot)
• Cooking oil — 1–2 tbsp (for frying sausage)

Step-by-Step Instructions

1. Prepare the rice
   • Rinse rice 2–3 times until water runs mostly clear. Drain well.
   • Optional (recommended for better flavor): Soak rice in water for 20–30 minutes, then drain.
2. Prep the toppings
   • Slice lap cheong diagonally into thin pieces (releases more oil/flavor).
   • If using dried shiitake: Soak in hot water 20–30 minutes, squeeze dry, remove stems, slice thinly.
   • Halve chestnuts if large. Keep salted egg yolks whole or gently break into large pieces (they melt during cooking).
3. Fry the sausage (builds flavor base)
   • In a clay pot (or wok if transferring later), heat 1 tbsp oil over medium heat.
   • Add sliced lap cheong. Stir-fry 2–3 minutes until fat renders and sausage turns slightly golden and aromatic.
   • Add ginger slices + white parts of green onion + sliced shiitake (if using). Stir-fry 1 minute.
   • Turn off heat. Set aside sausage mixture (leave oil in pot).
4. Assemble the rice
   • Add drained rice directly into the clay pot with the sausage oil.
   • Mix in light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, and a pinch of salt.
   • Pour in chicken stock/water until liquid is about 1 cm above rice level (adjust to your rice brand; clay pot rice needs slightly more liquid than regular).
   • Gently level the rice surface.
   • Arrange fried sausage slices, chestnuts, and salted egg yolks evenly on top (yolks in center for best melting).
5. Cook the rice
   • Clay pot method (authentic):
     • Place pot on stove over medium-high heat with lid on.
     • Bring to a rolling boil (you’ll hear bubbling and see steam).
     • Immediately reduce to lowest simmer.
     • Simmer covered 12–15 minutes (do not lift lid — steam is crucial).
     • Turn heat to very low for another 5–8 minutes to develop crispy bottom crust.
     • Turn off heat. Let rest covered 5–10 minutes (residual heat finishes cooking).
   • Rice cooker method (easier):
     • Transfer everything to rice cooker inner pot.
     • Select “normal” or “mixed rice” setting.
     • After cooking, let rest 10 minutes on “keep warm”.
   • Stovetop non-clay pot method:
     • Use heavy-bottomed pot. Same boil → low simmer process, but monitor closely to avoid burning.
6. Check & finish
   • Open lid: rice should be fluffy, grains separate but moist; bottom has golden crispy crust (锅巴); egg yolks melted into creamy pools; chestnuts soft and sweet.
   • Drizzle sesame oil over the top.
   • Gently fluff/mix at the table so everyone gets some crispy bits, sausage, chestnut, and yolk.
   • Garnish with chopped green onion tops.
7. Serve
   • Serve hot straight from the pot — the communal pot presentation is traditional.
   • Scoop rice with crispy bottom pieces included.
   • Pairs perfectly with a simple stir-fried green vegetable (e.g., garlic bok choy) or pickled cucumber for balance.

Quick Tips for Best Result

• Crispy bottom → Key to authenticity. Medium-high initial heat + low simmer + rest time = perfect crust without burning.
• Egg yolk melting → Place yolks on top so they steam and melt into rice without overcooking.
• Chestnut texture → Pre-cooked/vacuum-packed chestnuts are easiest; if using raw, boil or roast first.
• Not too wet → Clay pot rice should be slightly drier than regular steamed rice — adjust liquid carefully.
• Variations → Add chicken wings, dried scallops, or preserved radish for luxury versions.
• Storage → Best eaten fresh. Leftovers reheat well in microwave with splash of water.

This dish is soul-warming, aromatic, and full of contrasting textures — crispy rice crust, creamy yolk, chewy sausage, sweet chestnut. A true Cantonese home comfort classic. Enjoy your homemade

Detailed Recipe for Chinese Tomato Chicken Noodle Soup

 Detailed Recipe for Chinese Tomato Chicken Noodle Soup (Xi Hong Shi Ji Tang Mian -)

Tomato Chicken Noodle Soup is a comforting, home-style Chinese noodle dish popular in northern China and many households. It features a tangy, savory tomato-based broth enriched with chicken stock, tender pieces of chicken, fresh noodles, and often vegetables for added nutrition.
The soup balances the natural acidity of tomatoes with the umami of chicken broth, creating a light yet satisfying meal that's perfect for cold days or quick weeknight dinners.
Unlike the more common tomato egg noodle soup, this version emphasizes chicken for extra protein and depth. It's nutritious, easy to customize, and ready in under an hour. This recipe serves 4.IngredientsFor the Broth and Soup:

• 4-5 medium ripe tomatoes (about 800g), cut into wedges or chunks
• 300-400g (10-14 oz) chicken (boneless thighs or breast for tenderness, or bone-in for richer broth)
• 4-6 cups chicken stock (homemade or store-bought; low-sodium preferred)
• 2-3 cups water (adjust for desired soup thickness)
• 2-3 slices fresh ginger
• 2-3 green onions, cut into sections (white parts for broth, greens for garnish)
• 2-3 cloves garlic, sliced (optional)
• 1-2 tbsp vegetable oil

For the Noodles and Add-Ins:

• 400g (14 oz) fresh or dried wheat noodles (hand-pulled, ramen, or egg noodles work well)
• Optional vegetables: Handful of bok choy, spinach, carrot slices, or green peppers
• Optional: 1-2 eggs (for egg drop or poached, if desired)

Seasonings:

• 1-2 tsp salt (to taste)
• 1 tsp sugar (to balance acidity)
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• White pepper to taste
• Optional: 1-2 tbsp tomato paste or ketchup for deeper color and flavor
• Chopped cilantro or green onions for garnish

Step-by-Step InstructionsStep 1: Prepare the Ingredients

1. Cut the tomatoes into wedges or large chunks (peel if preferred by blanching in hot water for 30 seconds).
2. If using bone-in chicken, rinse and cut into pieces. For boneless, slice into bite-sized strips.
3. Prepare any vegetables: Wash and cut into pieces.

Step 2: Cook the Chicken (Optional for Richer Broth)

1. In a pot, add chicken pieces, ginger slices, white parts of green onions, and enough water to cover.
2. Bring to a boil, skim off scum, then simmer for 20-30 minutes until chicken is cooked.
3. Remove chicken, shred or slice, and strain the broth. (Skip if using store-bought stock and pre-cooked chicken.)

Step 3: Make the Tomato Broth

1. Heat oil in a large pot or wok over medium heat.
2. Add ginger, garlic (if using), and white parts of green onions; stir-fry for 30 seconds until fragrant.
3. Add tomato chunks and stir-fry for 4-5 minutes until softened and juicy (add tomato paste here if using).
4. Mash some tomatoes lightly with a spatula to release more juice.
5. Pour in chicken stock and water. Add sugar, soy sauce, and salt.
6. Bring to a boil, then add chicken pieces. Simmer for 10-15 minutes to infuse flavors. Adjust seasoning—more sugar if too sour, salt for savoriness.

Step 4: Cook the Noodles and Assemble

1. In a separate pot, bring water to a boil. Add noodles and cook according to package (3-5 minutes for fresh, longer for dried). Drain and rinse briefly if needed.
2. Optionally, add vegetables to the simmering broth 2-3 minutes before serving.
3. If adding eggs: Beat eggs and drizzle into the boiling broth for egg flowers, or poach separately.
4. Divide cooked noodles into bowls. Ladle hot tomato chicken broth over the noodles.
5. Drizzle with sesame oil, garnish with green onions or cilantro.

Step 5: ServeServe piping hot. The soup should be tangy, savory, and slightly thick from the tomatoes.Tips and Variations

• Richness Tip: Use homemade chicken broth for the best flavor; bone-in chicken adds depth.
• Thickness: For a thicker soup, blend some tomatoes or add cornstarch slurry.
• Variations: Add egg for classic tomato egg chicken noodle soup. Include shiitake mushrooms or tofu for umami. For spice, add chili oil.
• Noodle Choice: Fresh hand-pulled noodles absorb broth best; use any wheat-based noodles.
• Time-Saving: Use rotisserie chicken and store-bought stock for a 20-minute version.
• Health Note: Tomatoes provide lycopene (better absorbed when cooked); chicken adds protein—great balanced meal.