First, measure out 150 g of rice and rinse until the water runs clear. Then add water until the total weight of water and rice is 385 g. Put the pot on the stove, add 1 g of salt and 4 g of light vegetable oil (peanut oil or grape seed oil) to give a lighter color and taste to the rice.
Put the lid on the pot and bring to the boil. Turn down to low (minimum) and cook for 15-20 minutes to get the best taste. The easiest way to test if the rice is cooked, is to open the lid quickly and, with chopsticks, pick out a few grains of rice to taste. When the rice is not quite the way you like it, you can add the prepared sausage to it.
If you want to make waxy claypot, you can use Cantonese-style sausage or Cantonese-style bacon, duck, etc., or a combination of any of these.
The most common meat used is the wide-type sausage. Put 85 g of sausage into the boiling water and boil for 3 minutes and remove. This will clean the surface of the sausage.
Cool enough to handle, and cut diagonally into thin slices.
Potatoes are best with some vegetables, such as broccoli, kale, or cabbage, but here I have used broccoli buds. Like sausages, the vegetables should be boiled in advance. Take a soup pot, add 1.5 liters of water, bring to the boil and add 15 g of salt and 15 g of peanut oil or grape seed oil.
Boil the chopped vegetables separately as they each take a different amount of time to cook perfectly, e.g. broccoli may take 2-3 minutes, and 30 seconds is enough for cabbage. Here broccoli buds need about 1 1/2 minutes. Because they will go back into the pot, you do not have to rinse the vegetables with cold water.
Put all the above ingredients into a small pot and cook gently on the lowest heat so that the remaining alcoholic ingredients (brewing soy sauce contains about 3% alcohol) evaporate. As soon as the liquid begins to boil, turn off the flame. Do not use the fire to heat the liquid any further or it will burn the sauce making it bitter.
The ingredients are now ready to go back into the rice. Do this, as mentioned above, when the rice is almost cooked. At home when I use Thai jasmine rice, I boil it and then turn it down to low heat for 15 minutes.
Arrange the sausage slices nicely on top of the rice, cover and cook on low for 3 minutes. Remove the lid and sprinkle the 20 ml of sauce on the surface of rice to season it. Cook for a further 2 minutes and turn off the flame. It is now ready to serve.
Place the pot on the insulation mat on the table, accompanied by the vegetables.