Photograph of the finished Bo zai fan (Cantonese clay pot rice)

China · Cơm niêu lạp xưởng Quảng Đông

Bo zai fan (Cantonese clay pot rice)

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 14.1 oz
  • Photograph of Chinese sausage Chinese sausage 7.1 oz
  • Photograph of Chicken thighs Chicken thighs 11.3 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 1.4 oz
  • Photograph of Gai lan Chinese broccoli Gai lan Chinese broccoli 7.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Oyster sauce Oyster sauce 2 ⅛ tbsp
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Sugar Sugar 0.4 oz
  • Photograph of Oil Oil 2 ⅔ tbsp

Method

  1. 1 Debone the chicken thighs, slice them, and marinate them with soy sauce, oyster sauce, ginger, and a little sugar for 20 minutes.
  2. 2 Wash the rice, put it in an earthenware pot with just enough water to cover it, bring to a boil, then reduce the heat and simmer for 10 minutes.
  3. 3 Arrange the chicken, diagonally sliced Chinese sausage, and soaked shiitake mushrooms on top of the rice, cover, and cook for another 12 minutes.
  4. 4 Crack the egg into the center of the clay pot, drizzle oil around the sides, and cook over low heat for 5 minutes until the rice crust is crispy.
  5. 5 Blanch the Chinese broccoli for 2 minutes, arrange it on top, drizzle with soy sauce mixed with sugar, and mix well before eating.

With an appliance

  • Oven 45 min

    Replace steps 2 to 4: put the rice in the pot, cover and cook on the middle rack of the oven at 190 degrees for 12 minutes, then add the chicken, sausage, mushrooms and eggs and cook for another 15 minutes. Open the lid, increase the temperature to 220 degrees for the last 4 minutes to crisp the rice against the sides.

Start cooking