Clay Pot Rice (Bo Zai Fan)
煲仔饭
Cantonese clay pot rice — rice cooked in a clay pot with Chinese sausage and chicken, with a crispy bottom crust and sweet soy drizzle.
📋 Ingredients
What Is Clay Pot Rice (Bo Zai Fan)?
💡 Ingredient Notes: Clay Pot Rice (煲仔饭, bō zài fàn) is a beloved Cantonese comfort dish — rice cooked in a clay pot with Chinese sausage, marinated chicken, and mushrooms, creating a crispy crust at the bottom and tender, flavorful rice throughout. The clay pot cooks the rice from all sides, giving it a unique texture you can't get from a rice cooker. Served sizzling hot with a sweet-savory soy sauce drizzled on top. The best part is the crispy rice crust (饭焦) at the bottom — golden, crunchy, and addictive. A Guangzhou specialty eaten in winter.
Ingredients You'll Need
The Rice
- 1.5 cups jasmine rice, rinsed
- 1.5 cups water
- 1 tsp oil
The Toppings
- 2 Chinese sausages (腊肠), sliced diagonally
- 200g chicken thigh, marinated (1 tsp soy sauce, 1 tsp oyster sauce, 1 tsp cornstarch, ½ tsp sugar)
- 3 dried shiitake mushrooms, soaked and sliced
- 1 bok choy, blanched
The Sauce
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 2 tbsp hot water
📝 Instructions
Cook the rice
In a clay pot (or heavy pot), combine rice, water, and oil. Bring to a boil over medium heat, then reduce to low. Cook covered for 10 minutes — the rice should absorb most of the water.
Add toppings
Arrange the sausage slices, marinated chicken, and mushrooms on top of the partially cooked rice. Cover and continue cooking on low heat for 15 minutes. The toppings steam along with the rice.
Crisp the bottom
To create the signature crispy bottom (饭焦), increase heat to medium for the last 3-5 minutes. Listen for a crackling sound — that's the rice crust forming. Don't burn it.
Add greens and sauce
Turn off heat. Top with blanched bok choy. Mix the sauce ingredients and drizzle generously over the top. Cover for 2 minutes to let the flavors meld.
Serve
Bring the clay pot to the table (it's dramatic). Mix everything together before eating — scrape up the crispy rice from the bottom. It's the best part.
💡 Pro Tips
- 💡Use a clay pot if possible — it cooks from all sides and creates the best crust. A heavy cast-iron or Dutch oven works as a substitute.
- 💡Listen for the crackling — that sound means the bottom is crisping. Don't wait too long or it burns.
- 💡Marinate the chicken first — it seasons the rice as it cooks. 15 minutes minimum.
- 💡The sauce is essential — it brings the whole dish together. Drizzle generously.
📊 Nutrition Facts
❓ Frequently Asked Questions
Can I make this in a rice cooker? You can, but you won't get the crispy bottom crust, which is the best part. Use a pot on the stove for the authentic experience.
