Entree: Malaysia – Malaysian Chinese – 煲仔雞飯 ➤ Bao zai ji fan (Rice cooked in a claypot with marinated chicken, Chinese sausage, aromatics, and a prized crisp bottom crust)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 2 cups (400 g) jasmine rice
- 2 1/2 cups (600 ml) low-sodium chicken stock
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 Chinese sausages (lap cheong), about 3 oz (85 g) total, thinly sliced
- 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) granulated sugar
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) vegetable oil (for searing)
- 3 cloves garlic, minced
- 1 1-inch (2.5 cm) piece fresh ginger, thinly sliced
- 3 scallions (spring onions), white and green parts separated, thinly sliced
- 1/2 tsp (2.5 ml) white pepper
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) neutral oil or rendered chicken fat (to encourage crust)
- Fresh cilantro or extra scallions for garnish (optional)

Instructions

1. Rinse the rice under cold water until water runs clear; drain and set aside. Combine rice and chicken stock in a bowl and let rest while you marinate the chicken, about 10 minutes.
2. In a bowl, mix light soy, dark soy, oyster sauce, Shaoxing wine, sugar, sesame oil, minced garlic, sliced ginger, and white pepper. Add chicken thighs and toss to coat. Marinate 20–30 minutes (or up to 2 hours in the fridge).
3. Heat 1 tbsp (15 ml) vegetable oil in a claypot or heavy-bottomed lidded pot over medium-high heat. Sear marinated chicken thighs skin-side down until golden, about 3–4 minutes; flip and sear 1–2 minutes more. Remove and reserve.
4. In the same pot, add sliced Chinese sausage and cook for 1–2 minutes to render fat and release aroma. Add drained rice and the reserved marinade with the aromatics; stir briefly to coat rice.
5. Add the chicken stock (from step 1) and bring to a gentle simmer. Nestle the seared chicken thighs into the rice, skin-side up. Scatter the white parts of the scallions over the top. Cover and reduce heat to low; cook 20–25 minutes until liquid is absorbed and rice is tender.
6. Once rice is cooked, remove lid and drizzle 2 tbsp (30 ml) neutral oil or rendered chicken fat across the surface. Increase heat to medium-high for 2–3 minutes to encourage the bottom crust (be careful to avoid burning).
7. Turn heat to very low and let rest, covered, for 5 minutes to set. Garnish with green scallion slices and cilantro if using. Serve hot, scraping the prized crisp crust (socarrat) into bowls with chicken and sausage.
8. Adjust seasoning at the table with extra soy or a splash of dark soy if desired.