Entree: China – Cantonese / Guangdong – 煲仔飯 ➤ bou zai fan (Cantonese claypot-cooked rice topped with soy-seasoned meats and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 5 min

Total 55 min

Ingredients

- 2 cups (370 g) jasmine rice, rinsed until water runs clear
- 2 1/2 cups (600 ml) water or low-sodium chicken stock
- 2 Chinese sausages (lap cheong), approx. 3.5 oz (100 g) total, sliced diagonally
- 2 bone-in chicken thighs, approx. 6 oz (170 g) each, skin on
- 4 oz (115 g) fresh shiitake mushrooms, stems removed and sliced
- 2 scallions, thinly sliced (whites and greens separated)
- 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 or dry sherry
- 1 tsp (5 ml) sesame oil
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) granulated sugar
- 1 in (2.5 cm) piece fresh ginger, peeled and julienned
- 1 clove garlic, minced
- Salt to taste

Instructions

1. Combine the soy sauces, oyster sauce, Shaoxing wine, sesame oil, sugar, half the ginger and half the garlic in a bowl. Add the chicken thighs and marinate for 15–30 minutes while you prepare the rice.
2. Place the rinsed rice in a claypot or a heavy-bottomed Dutch oven. Add the water or stock and let soak 10 minutes.
3. Heat the claypot over medium heat and add the vegetable oil, swirling to coat the bottom evenly. Bring the rice and liquid to a steady simmer, then reduce heat to low and cover.
4. Arrange the marinated chicken thighs, sliced Chinese sausage and shiitake mushrooms on top of the rice. Cover and cook undisturbed on low for 18–22 minutes, until the rice is tender and liquid absorbed.
5. Increase the heat to medium-high for 1–2 minutes with the lid on to encourage a crisp crust (socarrat) on the bottom, then immediately reduce to low and let rest, covered, for 5 minutes.
6. While the rice rests, mix the remaining ginger, garlic and light soy sauce with 1–2 tbsp (15–30 ml) of the cooking liquid from the pot to make a finishing sauce.
7. Uncover, break up the rice gently to combine the meats and crust, drizzle the finishing sauce over, sprinkle with scallion greens, and serve hot directly from the claypot.