Entree: Hong Kong – Northern Culinary Region – 煲仔飯 ➤ bou zai faan (Rice cooked in a claypot with savory sauces and toppings such as chicken and Chinese sausage)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 2 cups (370 g) jasmine rice, rinsed until water runs clear
- 2 3/4 cups (650 ml) low-sodium chicken stock or water
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, skin on
- 2 links (about 4 oz / 115 g) Chinese sausage (lap cheong), sliced diagonally 1/4-inch thick
- 4 dried shiitake mushrooms, rehydrated and sliced, rehydrated weight approx. 40 g
- 2 tbsp (30 ml) vegetable oil or lard
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp (4 g) sugar
- 1/2 tsp (3 g) salt, adjust to taste
- 1/4 tsp (1 g) white pepper
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 g) fresh ginger, minced
- 2 scallions, thinly sliced, approx. 30 g
- 1 tbsp (15 ml) neutral oil for claypot surface

Instructions

1. Step 1 — Marinate chicken: In a bowl combine 1 tbsp light soy sauce, Shaoxing wine, 1/4 tsp white pepper, and 1/2 tsp salt. Add chicken thighs and marinate 15–30 minutes.
2. Step 2 — Prepare rice and stock: Rinse the rice and drain. In a separate bowl mix chicken stock with dark soy sauce and sugar until dissolved; set aside.
3. Step 3 — Brown toppings: Heat a claypot or heavy-bottomed pot over medium heat and add 1 tbsp neutral oil to coat the bottom. Remove chicken from marinade and sear skin-side down until golden, about 3–4 minutes; flip and sear briefly. Remove chicken and set aside. Quickly sauté sliced Chinese sausage and rehydrated mushrooms in the same pot 1–2 minutes to release aroma; remove and set aside.
4. Step 4 — Assemble in claypot: Add 2 tbsp (30 ml) vegetable oil to the pot and return the rinsed rice. Stir and toast rice 1–2 minutes, then level. Pour the prepared stock over the rice. Arrange seared chicken thighs skin-side up on top of the rice, and scatter sliced sausage and mushrooms around.
5. Step 5 — Cook covered: Bring to a boil over medium-high heat, then immediately reduce to low, cover, and simmer gently for 20–25 minutes without lifting the lid. If using a gas flame, finish with a slightly higher edge flame for the last 2–3 minutes to develop a light crust on the bottom (be careful to avoid burning).
6. Step 6 — Rest and finish: Turn off the heat and let the claypot rest, covered, 5 minutes. Drizzle sesame oil over the top and sprinkle minced ginger and sliced scallions. Gently mix portions when serving to distribute sauce and toppings, preserving some of the crisp bottom crust.