🇨🇳 Chinese Cuisine

煲仔饭 (Bao Zai Fan)

Clay Pot Rice

Prep Time 40 minutes

Servings 2

Difficulty Medium

A Cantonese specialty where rice is cooked in a clay pot with Chinese sausage, chicken, or other toppings. The prized crispy rice crust at the bottom is considered the best part.

Ingredients

200g jasmine rice
2 Chinese sausages (lap cheong) sliced
2 chicken thighs sliced
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1 tablespoon sesame oil
Bok choy
Scallions

Instructions

1 Soak rice for thirty minutes then drain.
2 Place rice and water in a clay pot and bring to a boil.
3 When water is mostly absorbed, arrange sausage and chicken on top.
4 Cover tightly and cook on low heat for fifteen minutes to form a crust.
5 Drizzle with seasoned soy sauce and serve with blanched bok choy.

Did You Know?

Clay pot rice shops in Hong Kong line up dozens of pots on gas burners, and the cook must remember each pot timing by memory.