Claypot Rice (Bo Zai Fan)
Delight in this Cantonese Claypot Rice (Bo Zai Fan) with a crispy crust and savory cured meats.
Contents (2 sections)▾
Ingredients
- 200 g jasmine rice
- 400 ml water
- 100 g Chinese cured sausage, sliced
- 150 g chicken thighs, boneless and skinless, cut into pieces
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 green onions, finely chopped
- Salt to taste
Steps
Rinse the jasmine rice under cold water until the water runs clear, then soak it in water for 30 minutes to enhance texture.
In a claypot, drain the rice and add 400 ml of fresh water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 10 minutes. This initial cooking creates the steam needed for the socarrat.
After 10 minutes, add the sliced cured sausage and chicken pieces on top of the rice. Drizzle soy sauce, oyster sauce, and sesame oil over the meat.
Cover the pot and cook on low heat for an additional 5 minutes. This allows the meats to steam and impart flavor into the rice.
To achieve the perfect socarrat, increase the heat to medium for the last minute, allowing the bottom to crisp up. Listen for a crackling sound.
Remove from heat and let rest for 5 minutes before serving. Garnish with chopped green onions.
Why this works
Claypot rice, or Bo Zai Fan, is a quintessential dish in Cantonese cuisine, celebrated for its unique texture and flavor profile. The key to this dish lies in the cooking technique, which allows for a glorious socarrat — a crispy layer of rice at the bottom. By initially boiling the rice and then reducing the heat, you create steam that cooks the rice evenly. The addition of cured sausage and chicken not only enhances the taste but also allows their juices to seep into the rice. If the socarrat seems too burnt, reduce the heat next time or check the rice earlier. The essence of this dish is balancing the moisture and heat to achieve that tender rice with a satisfying crust — an art that may take a few tries but is well worth the effort in the end.