Clay Pot Rice with Dried Oysters

Dried oysters are a prime ingredient in Cantonese cooking. They are prized for their rich, smoky flavour, which is quite different to that of the fresh mollusc. When they are used in a recipe, there is no need for additional seasoning. They are also surprisingly meaty and add bulk to the dish. Here, they are combined with rice and tender chunks of Chinese sausage, and cooked in a pan before being served in a clay pot.