Entree: China – Hong Kong – 煲仔飯 ➤ bou zai faan (Rice cooked in a claypot with soy-seasoned meats and a crisp bottom crust)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
30 min
Additional
15 min
Total
1 hr 10 min
Ingredients
- 2 cups (400 g) jasmine rice
- 2 1/2 cups (600 ml) unsalted chicken stock
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 Chinese cured sausages (lap cheong), approx. 3 oz (85 g) each, sliced diagonally
- 6 oz (170 g) shiitake mushrooms, stems removed and sliced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 ml) toasted sesame oil
- 2 cloves garlic, minced (about 6 g)
- 1 inch (2.5 cm) piece fresh ginger, thinly sliced
- 3 scallions, thinly sliced (about 30 g)
- 1/2 tsp (2.5 g) sugar
- Salt and white pepper to taste
Instructions
1. Rinse the rice under cold water until the rinse water runs clear; drain and set in the claypot (or heavy-bottomed pot). Add chicken stock and let sit 15 minutes while you prepare other ingredients.
2. Marinate the chicken thighs with 1 tbsp light soy sauce, 1/2 tbsp Shaoxing wine, a pinch of salt, and white pepper for 10–15 minutes.
3. Heat vegetable oil in a skillet over medium-high heat. Brown the chicken thighs skin-side down until golden, about 3–4 minutes per side; remove and set aside. In the same pan, quick-fry the sliced lap cheong and shiitake until they release aroma, about 1–2 minutes; remove and set aside.
4. Scatter the sliced ginger and minced garlic over the rice in the claypot, then arrange the browned chicken thighs skin-side up on top of the rice. Tuck the lap cheong and mushrooms around the chicken.
5. Cover the claypot and cook over medium-high heat until steam rises, then reduce to low and simmer gently for 20–25 minutes, or until rice is tender and liquid absorbed.
6. Remove the lid and increase heat to medium for 2–3 minutes to help form a light crust on the bottom; watch closely to avoid burning. Meanwhile mix the sauce: remaining 1 tbsp light soy, dark soy, oyster sauce, sugar, and sesame oil.
7. Drizzle the sauce over the cooked rice and chicken, scatter sliced scallions, cover for 1 minute to warm, then serve hot, scraping some of the crispy bottom crust into each bowl.
