Claypot Rice

Name: Claypot Rice
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 cup jasmine rice, soaked for 30 minutes; 2 Chinese sausages (lap cheong), sliced; 200g chicken thigh, marinated in soy, oyster sauce and ginger; 3 shiitake mushrooms, sliced; Sauce: 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 1 tbsp water, sesame oil; Blanched choi sum, to serve; Oil, for the pot

煲仔饭/boh-jai FAHN/

Also known as: Bo Zai Fan, Bao Zai Fan, Hong Kong Claypot Rice

About this dish

Rice cooked in a clay pot with Chinese sausage, chicken or cured meats, finished with sweet soy sauce and a prized crispy crust.

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Ingredients

🍚1 cup jasmine rice, soaked for 30 minutes

🌭2 Chinese sausages (lap cheong), sliced

🍗200g chicken thigh, marinated in soy, oyster sauce and ginger

🍄3 shiitake mushrooms, sliced

🫙Sauce: 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 1 tbsp water, sesame oil

🥬Blanched choi sum, to serve

🫗Oil, for the pot

Method

Serves 3

Oil the clay pot, add the rice and water and bring to the boil.

When small holes appear on the surface, lay the sausage, chicken and mushrooms on top.

Cover and cook on low heat for 15 minutes.

Drizzle oil around the edge and tilt the pot over the heat for a few minutes to form a crispy crust.

Pour over the sweet soy sauce, add choi sum and mix at the table.

✓ What Makes it Authentic

Bo zai fan is a Cantonese winter favourite; Hong Kong's Temple Street stalls cook dozens of pots over charcoal at once.

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