Cantonese claypot rice
Bao zai fan: rice cooked in a clay pot with chicken, Chinese sausage and mushrooms until a crispy crust forms underneath.
- 50 min20 prep · 30 cook
- MediumDifficulty
- 650 kcalper serving
Ingredients
- Jasmine rice300 g
- Chinese sausages (lap cheong)2
- Boneless chicken thighs, in pieces300 g
- Dried shiitake mushrooms4
- Fresh ginger, in matchsticks15 g
- Soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Oyster sauce1 tbsp
- Shaoxing wine1 tbsp
- Sugar1 tsp
- Cornflour1 tsp
- Sesame oil1 tbsp
- Vegetable oil2 tbsp
- Spring onions2
Missing something? Ingredients with × can be left out.
Steps
- 1
Soak the rice and the mushrooms in separate bowls of water.
- 2
Marinate the chicken with the oyster sauce, Shaoxing wine, ginger, cornflour and 1 tsp soy sauce.
- 3
Mix the rest of the soy sauce, the dark soy, sugar, sesame oil and 2 tbsp water for the sauce.
- 4
Oil the clay pot, add the drained rice and 360 ml water and boil uncovered until small holes appear on the surface.
- 5
Lay the chicken, sliced sausage and sliced mushrooms on top, cover and cook over a low heat.
- 6
Drizzle a little oil around the edge and tilt the pot over the flame, turning it, to crisp the bottom.
- 7
Pour over the sauce, scatter with spring onions and mix at the table.
Tips and questions
- Do I need a clay pot?
- It gives the best crust, but a small heavy cast-iron pot with a lid works well too.
- How do I stop the crust burning?
- Keep the heat moderate and keep turning the pot so every part of the base gets heat. A crackle is good; a burnt smell means stop.
Enjoy your meal!
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