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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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โA traditional clay pot is essential for achieving the characteristic crispy bottom (fan jiu), which is considered the best part of the dish.
- โEnsure the rice is well-rinsed to remove excess starch, which can make the rice gummy.
- โThe egg cooks from the residual heat of the rice and the pot, so it should be added just before serving.
- โAdjust the cooking time in step 5 based on your stovetop and clay pot. Listen for the crackling sound to indicate crispiness.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.