Bo Zai Fan (Hong Kong Clay Pot Rice)

🧂 Ingredients

• 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)

👨‍🍳 Instructions

1. 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.

   ⏱️ 15 minutes (soaking time)
2. 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.

   ⏱️ 2 minutes
3. 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.

   ⏱️ 8-10 minutes
4. 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.

   ⏱️ 2 minutes
5. 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.

   ⏱️ 15-20 minutes
6. 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.

   ⏱️ 5 minutes
7. 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.

   ⏱️ 3-5 minutes
8. 8

   Serve immediately: Carefully bring the hot clay pot to the table. Guests can then break the egg and mix everything together before serving.

   ⏱️ 1 minute

💡 Pro Tips

• ✓A traditional clay pot is essential for achieving the characteristic crispy bottom (fan jiu), which is considered the best part of the dish.
• ✓Ensure the rice is well-rinsed to remove excess starch, which can make the rice gummy.
• ✓The egg cooks from the residual heat of the rice and the pot, so it should be added just before serving.
• ✓Adjust the cooking time in step 5 based on your stovetop and clay pot. Listen for the crackling sound to indicate crispiness.

🔄 Variations

• 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.

🥗 Nutrition

Per serving