- For 45 mins-1 hr, soak the rice in the water in a claypot. 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.
- Heat up a wok over medium heat with some oil. Let the ginger caramelize slightly in the wok. Add the bok choy and stir-fry until wilted. Remove from heat and set aside.
- When the rice is boiling, turn the heat down to low and let it simmer for 8 mins. Remove the lid and add the bok choy only (without its cooking liquid) to the top of the rice and cover the pot. Leave to simmer for approximately 5 mins.
- Serve while hot.