Claypot Rice with Chinese Cured Pork Sausage

Wash the Jasmine rice thoroughly under cold running water until the water runs clear. Soak the washed Jasmine rice in 300 grams of fresh water for at least 30 minutes.

Slice the Chinese cured pork sausage diagonally into thin rounds, approximately 0.5 cm thick.

Peel and thinly slice the Ginger. Finely chop the Scallions, separating the white and green parts.