Entree: Hong Kong – Southern Culinary Region – 煲仔飯 ➤ bou zai faan (Rice cooked in a claypot with soy-seasoned toppings such as Chinese sausage and marinated meats, finished with a crisp bottom crust)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 2 cups (380 g) jasmine rice
- 2 1/2 cups (600 ml) low-sodium chicken stock or water
- 1 lb (454 g) boneless skin-on chicken thighs, cut into 1-inch pieces
- 2 Chinese sausage (lap cheong) links, approx. 6 oz (170 g) total, sliced diagonally
- 6 dried shiitake mushrooms (approx. 1 oz/30 g dried; rehydrated ~120 g), stems removed and sliced
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (2.5 ml) sesame oil
- 2 tbsp (30 ml) vegetable oil
- 2 cloves (6 g) garlic, minced
- 2 scallions (green onions), thinly sliced
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper

Instructions

1. Rinse the jasmine rice under cold water until the water runs almost clear; drain and set aside. Rehydrate the dried shiitake mushrooms in warm water for 20–30 minutes, then squeeze out excess water and slice; reserve mushroom soaking liquid if desired for extra flavor.
2. In a bowl combine light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, and sesame oil. Toss the chicken pieces with half of this sauce mixture and let marinate for 10–15 minutes.
3. Heat the claypot (or a heavy-bottomed Dutch oven if unavailable) over medium heat. Add 2 tbsp (30 ml) vegetable oil and the minced garlic; fry briefly until fragrant but not browned.
4. Add the rinsed rice to the claypot and stir to coat in oil and garlic for 30 seconds. Pour in the chicken stock or water and add 1/4 tsp (0.5 g) salt. Stir once to level the rice.
5. Arrange the marinated chicken, sliced shiitake mushrooms, and Chinese sausage slices evenly over the rice. Cover and bring to a boil over medium-high heat (about 5–7 minutes).
6. Once boiling, reduce heat to low and simmer, covered, until the liquid is absorbed and rice is tender, about 18–22 minutes. Avoid lifting the lid during this time.
7. After the liquid is absorbed, increase heat to medium for 2–4 minutes with the lid slightly ajar to encourage formation of a crisp bottom crust (socarrat). Watch carefully to avoid burning.
8. Remove from heat and let rest, covered, for 5 minutes. Drizzle the reserved half of the sauce mixture over the toppings, scatter sliced scallions, and gently fluff to serve so each portion gets rice, toppings, and some of the crispy crust.