Entree: Singapore – Chinese Singapore – 煲仔飯 ➤ Bāo zǎi fàn (Rice cooked in an earthenware pot with soy-seasoned broth and savory toppings such as Chinese sausage and chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 22 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 2 cups (370 g) jasmine rice, rinsed until water runs clear
- 2 1/2 cups (600 ml) chicken stock or water
- 1 lb (454 g) boneless skinless chicken thighs, cut into bite-size pieces
- 3 Chinese sausages (lap cheong), approx. 3 oz (85 g) each, sliced thinly
- 4 dried shiitake mushrooms, rehydrated and sliced (about 40 g)
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1 tbsp (15 ml) Shaoxing wine (optional)
- 2 scallions, sliced (white and green parts separated)
- 1 tsp (5 g) grated fresh ginger
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp (5 g) granulated sugar
- 1 tsp (5 ml) sesame oil
- Salt and white pepper to taste

Instructions

1. Combine the rinsed rice and 2 1/2 cups chicken stock (or water) in a claypot or heavy-bottomed pot and let sit 10–15 minutes while preparing toppings.
2. In a small bowl, mix the light soy, dark soy, sugar, and sesame oil; set aside.
3. Heat the claypot over medium heat and add the vegetable oil. Sauté the garlic and white parts of scallions for 30 seconds, add the chicken pieces and Shaoxing wine, and lightly sear until nearly cooked through, about 3–4 minutes. Push chicken to the side and add sliced Chinese sausage and rehydrated shiitake to warm and release fat, about 1–2 minutes.
4. Spread the rice evenly over the bottom of the pot and arrange the seared chicken, sausages, and mushrooms on top. Pour the stock already in the pot if you had set it aside; otherwise ensure the rice level is covered by the 2 1/2 cups of liquid.
5. Bring to a gentle boil over medium heat, then reduce to low, cover tightly, and cook undisturbed until rice is tender and liquid absorbed, about 18–22 minutes. During the last 3–5 minutes, increase heat very briefly to medium-low for 1–2 minutes to encourage a thin crisp crust to form on the bottom, then return to low.
6. Remove from heat and let rest, covered, 5 minutes. Drizzle the reserved soy-sesame sauce over the top, gently mix portions to distribute sauce while preserving some toppings, and garnish with the green parts of scallions and a crack of white pepper. Serve straight from the claypot so each diner can scoop rice and crisp bottom.