Don’t agree here. I think it depends what you order, I had chicken mushroom claypots rice in Hong Kong, the ingredients covered just like in China. The pot you have ordered in HK was pork fat (?) and Chinese sausages, both very oily, it would be heavy to have a lot of them. Usually Chinese sausages with chicken rice though, never saw just lap cheong alone. Maybe this restaurant was stingy.
Fat is essential in claypot rice cooking. I think charcoal too. Although the home version can do without them. I don’t own a gas stove, nor a Chinese claypot, I tried to make it once with a cast iron pot on induction. Not too bad, I even got a layer of crust. Tried also with oven in a tajine style of claypot, ok but no crust.
The recipe:
