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Bo Zai Fan
Hong Kong Clay Pot Rice
A classic Hong Kong comfort food, Bo Zai Fan features fragrant Jasmine rice cooked in a clay pot until tender, with a prized crispy bottom (fan jiu). It's topped with savory Chinese sausage, tender chicken, and a raw egg that cooks gently in the residual heat, all finished with a drizzle of flavorful soy-sesame sauce and fresh bok choy.
ð§ ææ
- 1.5 cups Jasmine rice
- 2 Chinese sausage (lap cheong)
- 1 Chicken thigh
- 2 Eggs
- 2 Bok choy
- 3 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1.75 cups Water
- 1 tbsp Neutral oil (like vegetable or canola)
ðšâð³ äœãæ¹
- 1
Prepare the rice: Rinse the Jasmine rice under cold running water until the water runs clear. Drain well. In a medium bowl, combine the rinsed rice with 1.75 cups of water. Let it soak for at least 15 minutes while you prepare other ingredients.
â±ïž 15 minutes (soaking time) - 2
Prepare the clay pot: Lightly grease the inside of a 7-8 inch clay pot with 1 tablespoon of neutral oil, ensuring the bottom and sides are coated. This helps prevent sticking and aids in creating the crispy bottom.
â±ïž 2 minutes - 3
Start cooking the rice: Pour the soaked rice and its soaking water into the prepared clay pot. Place the clay pot over medium-high heat on the stovetop. Bring the water to a rolling boil. You should see large bubbles and steam. Cook uncovered for about 8 minutes, or until most of the water has been absorbed and small craters appear on the rice surface.
â±ïž 8-10 minutes - 4
Add toppings: Once the water is mostly absorbed, reduce the heat to low. Arrange the sliced Chinese sausage and marinated chicken pieces evenly over the surface of the rice. Do not stir.
â±ïž 2 minutes - 5
Cook and crisp the rice: Cover the clay pot with its lid (or foil if no lid). Continue to cook on low heat for 15-20 minutes. Listen for a gentle crackling sound, which indicates the bottom layer of rice is crisping up. The total cooking time for the rice should be around 25-30 minutes from the initial boil.
â±ïž 15-20 minutes - 6
Prepare the sauce and greens: While the rice is cooking, whisk together 3 tablespoons of soy sauce and 1 tablespoon of sesame oil in a small bowl. In a separate small pot, bring a small amount of water to a boil and quickly blanch the bok choy leaves for about 30-60 seconds until bright green and slightly tender. Drain immediately.
â±ïž 5 minutes - 7
Finish the dish: Once the rice is cooked and the bottom is crispy (you can carefully lift a bit with a spoon to check), remove the clay pot from the heat. Make a well in the center of the rice and carefully crack one egg into it. Arrange the blanched bok choy around the edges of the pot. Cover the pot again for 2-3 minutes to allow the egg to cook gently from the residual heat, leaving the yolk slightly runny. Drizzle the prepared soy-sesame sauce over the entire dish.
â±ïž 3-5 minutes - 8
Serve immediately: Carefully bring the hot clay pot to the table. Guests can then break the egg and mix everything together before serving.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âA traditional clay pot is essential for achieving the characteristic crispy bottom (fan jiu), which is considered the best part of the dish.
- âEnsure the rice is well-rinsed to remove excess starch, which can make the rice gummy.
- âThe egg cooks from the residual heat of the rice and the pot, so it should be added just before serving.
- âAdjust the cooking time in step 5 based on your stovetop and clay pot. Listen for the crackling sound to indicate crispiness.
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- Experiment with different toppings such as shiitake mushrooms, dried shrimp, or salted duck eggs.
- Substitute minced beef or pork for the chicken thigh, ensuring it's marinated similarly.
- Add a pinch of white pepper to the soy-sesame sauce for extra flavor.