The sight of street vendors with rows of clay pots cooking on charcoal fire is now a distant memory but the aroma and taste of steaming clay pot rice is unforgettable. Just as memorable is the thin rice crust at the bottom of the clay pot which is a trademark of clay pot rice. It is crispy and crunchy and gives the rice a nice aroma.
Ingredients for the sauce:
- 1 tsp soya sauce
- 1 tsp dark soya sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 3 tspp boiling water
