Bāo zǐ fàn, clay pot rice

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The basics are simple. Pre soak a cup of rice. Brush the clay pot with oil, add the rice and add 1,5 cup of water. Bring to a boil. Wait until the rice is roughly 50 -75% cooked. Add a selection of the toppings. Cook until the rice on the bottom of the pot is crispy. In the last 10 minutes tilt the pot so the sides also get crispy. When the toppings and the rice is cooked, add spring onion and pour a mixture of oyster sauce and soy sauce on top. Just before serving mix everything together.

Marinade for chicken:

  • Sesame oil

  • 1 tbsp light soy sauce

  • 1 tbsp Shaoxing wine 绍兴酒

  • Salt to taste

  • pepper to taste

  • 1 tsp corn flour

Sauce:

  • 1 tbsp oyster sauce.

  • 1 tbsp light soy sauce or seasoned soy sauce.

Toppings:

  • Boneless chicken, marinated (see above).

  • Lap Cheong

  • Shitake mushrooms

  • Dried fish

  • Egg

  • Bok choy

  • Fresh ginger, julienned

  • Spring onion (garnish)

Chinese clay pot Hong Kong style

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Clay pot rice (煲仔饭, bao zai fan) 

It’s a simple recipe. Soak long grain rice for 30 minutes in a clay pot and bring to a boil. After a couple of minutes add sliced ginger and add sliced Cantonese sausages (lap cheong) and Chinese cured pork (lop yuk). Simmer for another 10-12 minutes and turn the fire off. Instead of (or next to) meat you can make a vegetable version with mushrooms, Bok Choy, carrot, cauliflower or green beans.

There are many types of sauces. The following is just one possibility. Prepare the sauce from the following ingredients:

1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon seasoned soy sauce (蒸鱼豉油)
1/2 tablespoon sesame oil

Just before serving add the sauce and garnish with green onion.

Serve with boiled Bok Choy on the side.