Recipe by Chef Tan Kim Weng of Shang Palace, Shangri-La Hotel KL.
Wash and drain the rice.
Bring chicken soup to boil in claypot and add the rice to it. Mix well. Stir the rice occasionally to make sure it does not stick to the pot.
Reduce fire to simmer for 10 minutes.
Boil water in a separate pot. Drop in the waxed meats to blanch for one minute and remove excess fat. Drain.
When the liquid is almost absorbed into the rice, place assorted waxed meats on top of rice. Lower the heat and cook covered for 15 minutes.
When the rice is cooked, remove the waxed meats and slice them up. Place them on a plate with the mustard greens which have been blanched for 30 seconds in boiling salted water.
To prepare sauce: Combine the sauce ingredients in a saucepan and boil for one minute. Strain sauce.
To serve: Drizzle some sauce over the rice and stir to mix. Serve with waxed meats and vegetable.