Chinese

Cantonese Claypot Rice (Bao Zai Fan)

Fragrant jasmine rice is cooked in a claypot until a golden crust forms, then topped with marinated chicken, lap cheong, shiitake, and greens. The finishing soy sauce seeps into the hot rice and makes the bottom crisp and savory.

▶Watch it madeChinese Cooking Demystified · 4:54

Ingredients

• Thai jasmine rice1 cup
• Water1 cup plus 2 tablespoons
• Boneless chicken thigh, cut into bite-size pieces250g
• Lap cheong, thinly sliced on the diagonal1 link
• Dried shiitake mushrooms3
• Gai lan or choy sum150g
• Fresh ginger, finely shredded2 teaspoons
• Spring onion, thinly sliced1
• Light soy sauce2 tablespoons
• Dark soy sauce1 1/2 teaspoons
• Oyster sauce1 tablespoon
• Shaoxing wine1 tablespoon
• Cornstarch1 teaspoon
• Sugar1 teaspoon
• Ground white pepper1/4 teaspoon
• Sesame oil2 teaspoons
• Neutral oil or rendered chicken fat1 tablespoon
• Hot water2 tablespoons

Method

1. Rinse the jasmine rice until the water runs mostly clear, then soak it in fresh water for 30 minutes.
2. Soak the dried shiitake mushrooms in warm water until softened, then squeeze dry, remove the stems, and slice the caps.
3. Marinate the chicken with 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons oyster sauce, Shaoxing wine, cornstarch, sugar, white pepper, 1 teaspoon sesame oil, half the ginger, and the sliced shiitake for at least 20 minutes.
4. Mix the claypot sauce in a small bowl with the remaining 1 tablespoon light soy sauce, remaining 1/2 teaspoon dark soy sauce, remaining 1 teaspoon oyster sauce, 2 tablespoons hot water, and remaining 1 teaspoon sesame oil.
5. Blanch the gai lan or choy sum in boiling water until just tender, then drain and set aside.
6. Drain the soaked rice and add it to a 1.5 to 2 litre claypot with 1 cup plus 2 tablespoons water.
7. Bring the rice to a boil over medium heat, stir once, then cover and cook for 6 to 8 minutes until the surface water is mostly absorbed and small steam holes appear.
8. Quickly arrange the marinated chicken, shiitake, and lap cheong over the rice, cover, and reduce the heat to low.
9. Cook for 12 to 15 minutes, rotating the claypot occasionally so the rice cooks evenly and the chicken is fully cooked.
10. Drizzle the neutral oil or chicken fat around the inside edge of the claypot, then cook for 2 to 3 more minutes to form a crisp rice crust.
11. Turn off the heat and let the covered claypot rest for 8 minutes so the rice finishes steaming.
12. Top with the blanched greens, spring onion, and remaining ginger, then pour the claypot sauce over the hot rice just before serving.
13. Mix from the bottom at the table, scraping up the crisp rice crust with the sauced rice, chicken, sausage, mushrooms, and greens.

Common questions