Entree: Hong Kong – National Cuisine – 煲仔飯 ➤ Bo zai fan (Claypot Rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (480 ml) (uncooked) short-grain or medium-grain rice, about 14 1/8 oz (400 g) (such as short-grain rice)
- 2 1/4 cups (540 ml) water or light chicken stock
- 1 lb (454 g) boneless skinless chicken thighs, cut into bite-size pieces
- 2 Chinese sausages (lap cheong), approx. 3.5 oz (100 g) total, sliced diagonally
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) Shaoxing wine (or dry sherry)
- 1/2 tsp (2.5 ml) sesame oil
- 1 tsp (5 g) cornstarch
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) fresh ginger, julienned
- 2 scallions, white and green parts separated and thinly sliced (about 2 oz (60 g))
- 1 small bok choy or gai lan (Chinese broccoli), leaves separated and blanched (optional)
- 1 tbsp (15 ml) dark soy sauce (for finishing)
- 2 tbsp (30 ml) light soy sauce mixed with 1/2 tsp (2.5 ml) sesame oil (to serve)

Show original ingredient measurements

- 2 cups (uncooked) short-grain or medium-grain rice, about 400 g (such as short-grain rice)
- 2 1/4 cups (540 ml) water or light chicken stock
- 1 lb (454 g) boneless skinless chicken thighs, cut into bite-size pieces
- 2 Chinese sausages (lap cheong), approx. 3.5 oz (100 g) total, sliced diagonally
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) Shaoxing wine (or dry sherry)
- 1/2 tsp (2.5 ml) sesame oil
- 1 tsp (5 g) cornstarch
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) fresh ginger, julienned
- 2 scallions, white and green parts separated and thinly sliced (about 2 oz / 60 g)
- 1 small bok choy or gai lan (Chinese broccoli), leaves separated and blanched (optional)
- 1 tbsp (15 ml) dark soy sauce (for finishing)
- 2 tbsp (30 ml) light soy sauce mixed with 1/2 tsp (2.5 ml) sesame oil (to serve)

Instructions

1. Rinse the rice under cold water until water runs mostly clear; drain and set in the claypot (or a heavy-bottomed, lidded pot). Add 2 1/4 cups (540 ml) water or stock and let the rice sit while you marinate the chicken for 10–15 minutes.
2. Marinate the chicken pieces with 1 tbsp (15 ml) light soy sauce, 1 tbsp (15 ml) oyster sauce, 1 tsp (5 ml) Shaoxing wine, 1/2 tsp (2.5 ml) sesame oil, and 1 tsp (5 g) cornstarch until evenly coated.
3. Scatter the sliced Chinese sausage and marinated chicken over the top of the rice. Add the julienned ginger and the white parts of the scallions. Do not stir; cover the claypot.
4. Cook on medium-high heat until steam appears and the pot starts to sound slightly crackly, about 6–8 minutes. Reduce heat to low and simmer gently, covered, for another 12–15 minutes until rice is tender and chicken is cooked through.
5. Increase heat to medium for 1–2 minutes (keeping the lid on) to encourage a slight bottom crust (socarrat). Turn off heat and let the pot rest, covered, for 5 minutes.
6. Mix 1 tbsp (15 ml) dark soy sauce with a little of the rice steam and drizzle over the top, or spoon over when serving. Garnish with blanched bok choy (if using), the green parts of the scallions, and serve with the light soy-sesame sauce on the side for drizzling.