Foryoueats: How to Make Cantonese Clay Pot Rice (煲仔飯)

Ingredients

• For the Seasoned Soy Sauce:
• 1 tablespoon (15ml) lard, schmaltz, or neutral oil
• 1 scallion, root end trimmed, white and green parts cut into 1-inch segments
• 1 medium shallot (1 ounce; 30g), thinly sliced
• 1 ounce (30g) cilantro (about 1/2 bunch, cut into 1-inch segments (about 1/3 cup)
• 4 medium cloves garlic (20g), smashed
• One 1-inch knob fresh peeled ginger (20g), sliced thinly
• 2 tablespoons (30ml) Shaoxing wine
• 1/3 cup (80ml) water
• 1/3 cup (80ml) light soy sauce
• 1/3 cup (80ml) dark soy sauce
• 2 tablespoons (30g) granulated sugar
• For the Clay Pot Rice:
• 1 cup jasmine rice or an equal-parts mix of jasmine and short-grain (such as koshihikari) rice (7 ounces; 200g), see notes
• 1 cup (240ml) boiling water
• 1 tablespoon (15ml) neutral oil, lard, or schmaltz, melted if solid
• For the Toppings:
• 2 links Chinese sausage (3 ounces; 85g), sliced thinly on a bias
• 1/2 bunch Chinese greens (about 1.75 ounces; 50g), such as choi sum or gai lan, ends trimmed and blanched
• 1 large egg yolk