1: In a large bowl, wash rice. Rinse rice with water twice or until the water is clear.
2: Heat up the claypot over the stove for crispy rice. Brush the bottom of the pot with oil.
3: Add the washed rice & water mixture into the claypot and cook it for 10 minutes.
4: In the meantime, parboil the preserved duck leg, Chinese sausage, Chinese duck liver sausage, and cured pork for 30 seconds to wash off the dust & extra oil.
5: When the rice water dries up, add the preserved meats over the rice. Cover and let it cook for 15 minutes.
6: In the meantime, make the special soy sauce by frying shallots & cilantro until aromatic. Add soy sauce, oyster sauce, sugar, fish sauce, and water. Let it simmer & reduce.
7: Blanch a few pieces of bok choy or other veggies.
8: Take out the preserved meats. Cut into small pieces & add back into the claypot.
9: Cover & cook for another 5 minutes. Add bok choy, top with fresh cilantro & pour in soy sauce. Enjoy!
