4 servings
60 min. total
You Can Do It
ONE-POT WONDERS
Originating from Guangdong province, particularly Guangzhou (Canton), Cantonese clay pot rice boasts a rich history, with its exact origins shrouded in mystery. It is linked to traditional culinary practices, using the clay pot for slow cooking. The clay pot itself serves as the centerpiece, offering natural insulation and ensuring even heat distribution for slow cooking. The method enhances the rice’s flavors, creating a contrast between a fluffy top and a crispy bottom. Despite its seemingly simple appearance, clay pot rice reflects a nuanced approach to cooking. Served in the same pot, it is convenient and wholesome, offering rich flavors. Each component contributes to the dish’s overall flavor profile, making it a convenient and delicious “one-pot wonder.
CANTONESE CLAY POT RICE
煲仔飯
(bou zái fáán)
What You'll Need
Tools For The Tasks
Let's Get Cooking!
To make Cantonese Clay Pot Rice, start by rinsing the rice and Chinese sausage and soaking them for 10 minutes. Layer rice in a clay pot, adding salt, oil, and boiling water, then let it boil. In a separate wok, blanch the Chinese broccoli and create the sauce by cooking sliced ginger, shallots, and whole scallions. Next, mix in light soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, and water. Thicken with a cornstarch slurry. Arrange the sausage and Chinese broccoli on top of the rice, poke holes in the rice with chopsticks, pour the sauce, and cook covered until nearly finished. Afterwards, crisp the rice, add sesame oil to the lid, and continue cooking until fully cooked. Serve piping hot with the sauce served on the side.
Beyond The Recipe
On Rice
Traditionally, jasmine rice or Thai fragrant rice are the most common choices for this dish, as their fragrant aroma complements the flavors perfectly. Try different long-grain rice to suit your taste.
On Toppings
Other classic toppings recommended for the dish include marinated chicken with shiitake mushrooms, Chinese sausage with cured pork belly and the best would be pork spare ribs.
On Claypot
Traditionally, a clay pot is used for cooking, but you can also opt for cast iron or any thick-bottomed pot with a lid for similar results. Experiment with different cookware to find what works best for you.
On Greens
While Chinese broccoli is the classic option for clay pot rice, you can also incorporate choy sum and bok choy for variation. Despite their slight flavor variances, they all harmonize well with the dish.
Cantonese Clay Pot Rice (bou zái fáán)
Course: RiceCuisine: GuangdongYield
4
servingsPrep Time
20
minutesCooking Time
40
minutesCalories
418
kcalA comforting and flavorful dish that comes from Guangdong Province (specifically Guangzhou) in China. The rich history of this dish dates back many centuries, possibly linked to the ancient practice of clay pot cooking. Using simple ingredients, it brings together a variety of flavors and textures. It's a wholesome meal on its own, prepared and presented in the same clay pot. Cantonese Clay Pot Rice offers a culinary journey that honors tradition, simplicity, and the wonder of clay pot cooking.
INGREDIENTS
- For the mains:
1.5 cups Long Grain Rice (Jasmine rice) (approx. 320g)
4 links Chinese Pork Sausage (dried)
7 oz. Chinese Broccoli (approx. 200g)
1/4 tsp Salt
1 tsp Vegetable Oil
1 3/4 cup Water
2 tbsp Sesame Oil
- For the sauce:
1-inch Ginger (sliced)
1 Onion (sliced)
2 Stalk Scallions (whole) (2-inch pieces)
2 tbsp Light Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Dark Soy Sauce
1 tbsp Shaoxing Wine
1/2 tsp Sugar
1/2 tsp Salt (adjust to taste)
1 tsp Sesame Oil
2 tbsp Vegetable Oil
1 tsp Cornstarch (mix with 2 tsp water)
1/2 cup Water
DIRECTIONS
- Preparation steps:
- Wash the rice at least three times, giving it a nice massage, then drain the water and use fresh water each time.
- Next, let's soak the rice in hot water for 10 minutes (this will help speed up the final cooking process later on).
- Give the Chinese sausage a nice rinse in water to get rid of any debris. Then, soak it in hot water for 10 minutes.
- While that's soaking, let's get the aromatics ready for the sauce. Slice the ginger and onions, and roughly cut the scallions into 2-inch pieces.
- When using Chinese broccoli in clay pot rice, we usually focus on the stalks and florets, not the woody ends. So, trim off a generous portion of the tough stem before using it.
- The rice and Chinese sausage should be ready by now. Drain the water from both and slice the Chinese sausage on a chopping board.
- Cooking steps:
- Spread the rice evenly in the clay pot. Add salt and oil (it'll help loosen the rice) and mix it well. Pour boiling water into the clay pot and let the rice come to a boil over medium heat. Meanwhile, blanch the Chinese broccoli in a wok and set it aside.
- You can use the same wok to make the sauce. Heat some oil and add ginger, shallots, and spring onion. Sauté them until they release their lovely flavors. Then, add light soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, salt, and water. Cook over medium-high heat until the water is reduced by half.
- Once the water is almost boiling, gently move the rice around to ensure it's evenly spread in the pot. Check the sauce, remove the aromatics, and then mix in the cornstarch slurry and sesame oil. Combine well, and transfer the sauce to a bowl.
- As the rice has absorbed most of the water, reduce the heat. Start layering the toppings over the rice. Place the sliced sausage on one side and the Chinese broccoli on the other. Use chopsticks to make shallow holes in the rice for the sauce. Pour 3 tablespoons of the sauce over the rice. Close the lid and cook for another 10 minutes or until you hear crackling sounds (that's the magic happening).
- Use chopsticks to make shallow holes in the rice for the sauce. Pour 3 tablespoons of the sauce over the rice. Close the lid and cook for another 10 minutes or until you hear crackling sounds (that's the magic happening).
- Once you hear the crackling sound, indicating the food is almost cooked, it's time to scorch the rice. Simply turn the heat to medium, grip the pot handles firmly, rotate the pot, and tilt it over the heat source to scorch the sides for about 2 minutes (be careful, it's hot!). Make sure the lid stays on the clay pot.
- After that, lower the heat gently, and while the lid is still on, generously pour 2 tablespoons of sesame oil along the edges of the pot lid for it to seep down into the dish.
- Allow it to simmer on low heat for another 2 minutes until you start hearing the crackling and sizzling sounds again. Then, repeat the process of lightly scorching the rice, just like before, for 2 minutes on each side. Keep an eye out for any signs of burning.
- Voila! The clay pot rice is now ready to be enjoyed as it is, but do be cautious as the pot will remain very hot for quite some time. Serve the sauce on the side, allowing everyone to add as much as they prefer to their servings.
If you're wondering
Yes, before using the clay pot, it’s advisable to season it by soaking it in water for a few hours or overnight. This helps prevent the pot from cracking when exposed to high heat. Additionally, some people also recommend coating the interior with a thin layer of oil and baking it in the oven at a low temperature for about an hour before the first use. This further helps to strengthen the pot and create a non-stick surface.
If the sauce seems too thick after simmering, you can simply add a little more water to thin it out to your desired consistency. Be careful not to add too much, or the sauce might lose its flavor.
There are several methods to determine if the rice is cooked. The instructions suggest lowering the heat once the rice has soaked up most of the water. This is a reliable sign that the rice is almost done. If you’re uncertain, you can gently lift the cover and separate the grains with a fork. When the rice is fully cooked and not overly firm, it is done. If the water has been absorbed but the rice remains slightly undercooked, you can include 1/4 cup of water.
The scorching step is quite important for achieving the traditional flavor and texture of Clay Pot Rice. It creates the prized “fan jiu” (burnt rice) layer at the bottom of the pot, which is considered a delicious part of the dish. You can skip it, but the rice will have a softer texture and lack the signature crispy layer.
If the pot becomes too hot while scorching the rice, lower the heat a bit to slow down the scorching process and avoid burning. Another option is to carefully lift the pot and gently rotate it to evenly distribute the heat. Instead of scorching for the full 2 minutes per side, reduce it to 1 minute to prevent burning.
Sesame oil has a nutty aroma and a distinctive flavor that complements the savory ingredients in clay pot rice. Adding it at the end helps preserve its delicate flavor, which might get lost if cooked for too long. It also adds a touch of richness to the finished dish.