Claypot Rice with Beef and Egg

Wash 200g of Jasmine rice thoroughly until water runs clear. Soak the Jasmine rice in 200g of water for 30 minutes.

In a bowl, combine 250g of minced beef with 30g of light soy sauce, 5g of dark soy sauce, 10g of Shaoxing wine, 10g of cornstarch, 5g of sesame oil, 1g of white pepper, 5g of sugar, and 10g of finely grated ginger. Mix well until sticky, then form into a flat patty.

Prepare the serving sauce by mixing the remaining 40g of light soy sauce, 10g of dark soy sauce, 10g of sugar, 20g of water, and 5g of sesame oil in a small bowl. Stir until the sugar dissolves.