This pot needs no stock and no separate sauce. The sausage renders its fat and sweet cure into the rice, the chestnuts bring a second starch, and the pumpkin collapses far enough to thicken the grains. The source cooks it in a pressure cooker on the ordinary rice setting, which keeps the water under one and a half times the weight of the rice.
Cantonese · Main
Pumpkin, Chestnut and Lap Cheong Rice in One Pot
A pressure cooker does the work: rice, chestnuts, cured sausage and pumpkin go in raw, and the pot returns a glossy, savoury one-bowl meal.
- Prep20 min
- Cook35 min
- Serves3
- LevelEasy
Ingredients
| 250 g | jasmine rice , rinsed until the water runs clear |
| 300 g | water |
| 1 | lap cheong, Cantonese cured sausage , sliced on the bias |
| 200 g | peeled chestnuts |
| 1 wedge | pumpkin , peeled, cut into thick chunks |
| 5 | shiitake mushrooms , stems trimmed, sliced |
| 1 | carrot , cut into chunks |
| 1 tbsp | light soy sauce |
| 1 tbsp | dark soy sauce |
| 1 tbsp | oyster sauce |
| 1 tsp | sugar , optional |
Method
- Have everything cut before the pot goes on: chestnuts peeled, pumpkin and carrot in chunks, sausage and mushrooms sliced.
- Heat a little oil in the pressure cooker on the saute setting and fry the sausage until the fat turns translucent and smells sweet.
- Add the pumpkin, chestnuts, mushrooms and carrot and stir for two minutes, just long enough to coat them in the fat.
- Tip in the drained rice and stir so the grains pick up the oil.
- Season with the light soy, dark soy and oyster sauce, plus the sugar if you want the pot on the sweeter side.
- Pour in the water, close the lid and run the standard rice programme.
- Let the pressure come down on its own, open, scatter sliced spring onion over the top and fold once before serving.
Notes
- Vacuum-packed peeled chestnuts save twenty minutes and behave the same in the pot; fresh ones need the inner skin scraped off or they turn bitter.
- Keep the water at 300 g for this rice. The pumpkin releases more liquid as it collapses, and a wetter start turns the bottom layer to paste.
Ratios and technique checked against 飞扬漫舞 on Douguo (秋日限定焖饭｜南瓜板栗腊肠香菇饭，一锅香到跺脚). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.