Cantonese Claypot Rice (煲仔飯)

Cantonese claypot rice, also known as bo zai fan (煲仔飯) is a classic Hong Kong dish, known for its fragrant rice, juicy toppings, sweet soy sauce and the crispy golden rice crust at the bottom– also known as faan ziu (飯焦). It’s traditionally cooked over an open flame in a Chinese claypot, where the rice absorbs the rich flavours of the marinated meats, Chinese sausages, and a drizzle of sweet-savoury soy sauce.

Claypot rice is the ultimate comfort food, and I never realised how easy it was to recreate that Hong Kong restaurant-style flavour at home! But achieving the perfect faan ziu takes a bit of technique. Don’t worry, though—I’ve got you covered! Keep reading for my top tips to get the best faan ziu every time.

do you have to use a claypot?

Yes!

The key to making an authentic Cantonese claypot rice is to use a traditional Chinese claypot. It’s made of earthenware clay that retains and distributes heat evenly. The slow and consistent heat is really important in achieving that perfect crispy rice bottom.

The unique construction of claypots allows steam to rise and condense back into the rice, keeping it moist while simultaneously crisping the rice at the bottom. Without this, you’ll miss out on the authentic texture and flavour that claypots are known for.

Technically, you can make claypot rice in a regular pot, cast iron pot, or other types of cookware, but you might not achieve that signature crispy rice bottom or the subtle smokiness that a claypot provides. Other pots might heat up too quickly, resulting in a burnt rice bottom or uneven cooking.

where can you buy a claypot?

You can find these traditional pots at any Asian supermarket for an affordable price, or even on Amazon– something like this!

ingredients:

• 3/4 cup jasmine rice
• 3/4 cup hot water (1:1 ratio with rice)
• 2 chicken thighs, deboned and chopped into bite-sized pieces
• 2 dried shiitake mushrooms, soaked and rehydrated
• 1/2 Chinese pork sausage
• 1/2 Chinese duck liver sausage 
• 1 green onion, chopped (for garnish)

Chicken marinade:

• 1 tbsp light soy sauce
• 1/2 tbsp oyster sauce
• 1/2 tbsp Shaoxing wine
• 1 tsp sugar
• 1 tsp cornstarch 
• 1/2 tsp white pepper powder
• A drizzle of sesame oil

Claypot rice sweet soy sauce:

• 1/2 tbsp neutral oil
• 1/2 cup water
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 20g rock sugar (or 1 tbsp sugar)
• 1 green onion
• 1 shallot
• 1/2 cup fresh coriander
• 1 star anise
• 1 bay leaf
• 1 cinnamon stick

what toppings can I put in claypot rice?

One of my favourite things about Cantonese claypot rice is its versatility. You can choose whatever toppings you want! For the best results, I recommend choosing toppings that have a bit of fat, as the fat helps to drip down to the bottom of the pot, contributing to the beautifully crispy, fragrant rice bottom. Here are some popular options:

1. Chinese Sausage (Lap Cheong)
2. Marinated Chicken (preferably dark meat like chicken thighs)
3. Pork Belly
4. Beef or Lamb
5. Mushrooms (e.g., shiitake, oyster)

steps:

1. Soak the rice: Soak the rice for 1 hour to soften, which helps it cook faster. After soaking, strain the rice and set it aside.
2. Marinate the chicken: In a bowl, combine the chicken marinade ingredients: light soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, white pepper powder, and a drizzle of sesame oil. Marinate the chicken thighs for at least 30 minutes.
3. Make the sweet soy sauce: Sauté green onion, shallot, and coriander until golden and fragrant. Add water, light and dark soy sauce, sugar, and spices, then simmer for 5-10 minutes until thickened. Set aside.
4. Prepare the claypot and cook the rice: Grease the claypot with a little oil to prevent sticking. Add the soaked rice to the pot along with an equal amount of water (1:1 ratio). Cook over medium heat for 5 minutes, stirring occasionally to ensure the rice doesn’t stick.
5. Add the toppings: Once the rice has absorbed most of the water, evenly distribute the marinated chicken, shiitake mushrooms, Chinese pork sausage, duck liver sausage, and any other toppings. Make sure the toppings are spread evenly to allow for even cooking.
6. Cook the rice and toppings : Cover the pot with a lid. Drizzle a bit of oil around the edges of the pot, then cook on low heat for 12-15 minutes. After about 10 minutes, you should hear a sizzling sound—this means the fat and juices are dripping down to the bottom of the pot, creating that crispy rice layer.
7. Check the Meat: After 12-15 minutes, open the lid and check if the meat is fully cooked. If it’s done, proceed to the next step.
8. Final Round of Cooking: Cover the pot again, drizzle with a bit of oil, and increase the heat to medium. Rotate the pot on all four sides at an angle to scorch the bottom and sides of the claypot. Let it cook for an additional 1-2 minutes.
9. Rest the Rice: Turn off the heat and sprinkle chopped green onions over the dish. Cover the pot with the lid and let it sit for 2 minutes to allow the residual heat to meld all the flavours together.
10. Serve: Drizzle the homemade sweet soy sauce over the rice, and enjoy!

tips:

1. Use a claypot – A claypot is essential for achieving that crispy rice bottom, known as faan ziu. The unique material retains heat and distributes it evenly, allowing the rice to crisp up beautifully while absorbing the flavours from the toppings.
2. Soak your rice for 1 hour before cooking – Soaking the rice softens it, which helps it cook faster and more evenly. This step ensures the rice absorbs the right amount of moisture and prevents overcooking. But make sure not to soak for too long to prevent the rice from being too mushy!
3. Low heat at all times – Achieving the perfect crispy rice bottom is key. To get this, it’s so important to maintain low heat for most of the cooking process. Use medium heat only at the start to cook the rice, and then finish with a quick scorching on medium heat at the end. The rice can burn easily, so be sure to keep the heat low to prevent it from overcooking.
4. Make your own claypot rice soy sauce – The sauce isn’t just any regular soy sauce; it’s a sweet soy sauce infused with spices like star anise, cinnamon, and shallots. This depth of flavour is what sets your claypot rice apart, so definitely try making your own for the most authentic result!
5. Let it rest with lid on for 2 mins before serving – After cooking, let the rice rest for 2 minutes. The residual heat will help the flavours meld together and make sure the rice settles, ensuring the perfect texture when you serve it.

check out more classic cantonese recipes:

• 20 minute air-fryer Cantonese roast pork
• Cantonese beef chow fun
• Cantonese silky eggs with shrimp

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