Cantonese Claypot Rice (Bao Zai Fan)
Servings:
2
Prep Time:
35 minutes
Cook Time:
35 minutes
Difficulty:
Medium
Ingredients
- Jasmine or long-grain rice: 2 cups
- Water: 2-2.5 cups
- Chinese sausage (lap cheong), sliced diagonally: 1
- Chicken mid-joint wings or boneless thighs, chunks: 4-6
- Lap yuk (Chinese cured pork belly) or wind-dried meats: optional
- Garlic, minced: 1 clove
- Fermented black beans: 1 tsp
- Salt: ¼ tsp (for marinade) + to taste
- White pepper: ½ tsp
- Sugar: ¼ tsp
- Light soy sauce: 1 tbsp
- Sesame oil: 1 tsp
- Cornstarch: 1 tsp
- Light soy sauce (for sauce): 1.5-2 tbsp
- Dark soy sauce (for sauce): 1 tbsp
- Oyster sauce: 1-1.5 tbsp
- Sugar (for sauce): ½-1 tsp
- Hot water: 1-2 tbsp
- Sesame oil (for sauce): 1-2 tsp
- Salted duck eggs, cut into wedges: 1-2 optional
- Scallions, finely sliced: 1-2 stalks
- Chiu Chow chili oil: for serving
Instructions
- Combine marinade ingredients with chicken, mix well, let sit 20-30 minutes (or hours in fridge)
- Add rinsed rice and water to claypot or heavy saucepan with tight lid
- Bring to gentle boil over medium heat, stirring once
- When most water absorbed and small steam holes appear, reduce to low
- Cook rice to about 70-80% done
- Arrange marinated chicken pieces and sliced Chinese sausage on top of rice
- Cover tightly, keep on low heat 12-15 minutes until chicken cooked and rice tender
- For crispy bottom, let cook few extra minutes on low, listen for gentle crackling
- Drizzle 2-3 tbsp prepared seasoning sauce around edges so it seeps down
- Add salted egg wedges if using, cover, let sit off heat 5 minutes
- Sprinkle with scallions, serve straight from pot with chili oil on side