Directions

To Cook

1. Soak the rice in the water in a claypot for 45 minutes.
2. Sprinkle the Chinese sausage on the rice after it has been soaked. Add the lard. Bring the claypot to a boil on medium heat and leave it uncovered.
3. Heat up oil over medium heat in a wok. Cook the ginger caramelize slightly in the wok. Add the bok choy and stir-fry until wilted. Remove from heat and set aside.
4. When the rice is boiling, turn the heat down to low and simmer for 8 minutes. Remove the lid and add the bok choy only (without its cooking liquid) to the top of the rice and cover the pot.
5. Simmer for approximately 5 minutes.
6. Serve while hot.