Claypot rice with Chinese sausage (Bou zai faan)

1. Soak the dried shiitake in lukewarm water for 30 minutes, then squeeze out, remove the stems and slice the caps; slice the Chinese sausage thinly on the diagonal and cut the ginger into fine shreds.

2. Wash the rice until the water runs clear, then brush the inside of a clay pot or heavy-based pan with the oil, add the rice and water and leave to soak for 20 minutes.

3. Bring to the boil uncovered and cook over medium heat until the water has reduced enough for small holes to appear on the surface of the rice.

4. Quickly spread the sausage, mushrooms and ginger on top, cover and cook on the lowest heat for 15 minutes; for the last 3 minutes, rotate the pot over the flame so the bottom crisps evenly.

5. Meanwhile blanch the bok choy in boiling water for 1 minute and mix the soy sauce with the sugar, sesame oil and water; slice the spring onions.

6. At the table, uncover the pot, pour the sauce over the rice, add the bok choy, sprinkle with spring onions and mix thoroughly, scraping up the crispy bottom too.

Tip: A Hong Kong winter street food: the golden, crispy rice crust at the bottom of the pot is the most prized part. If you have no clay pot, a heavy cast-iron pan works too – just make sure it doesn't burn.