Скачать или смотреть Why You Should Stop Using Your Rice Cooker (Claypot Rice)

Recipe:
Rice:Water is 1:1.2
1 serving
100g rice
x amount of water
Toppings (cured chinese pork belly, lap cheong, marinated chicken)

1. Preheat your oven to 375F
2. Rinse your 100g rice in some water until the liquid that drains out is clear
3. In a tared claypot/dutch oven, add your rice (it's going to be over 100g since some water is absorbed)
4. Add water until it hits a total weight of 220g (100g rice + 120g water)
5. Add your toppings that take a long time to cook here (thick pieces of chicken, things with lots of fat)
6. Cover with lid or foil and bake for 30 minutes
7. After, Increase the temperature to 500F and bake for additional 20 minutes
8. If you want a really nice crispy crust once it finishes baking put it directly on the stove on medium heat and cook it until it starts smelling toasty. I like to go until i start smelling a hint of burning because I kind of like the charred taste with fatty meats. It’ll take anywhere between 1-3 minutes
9. If you want an runny egg, crack an egg into it after you remove it from the stove and wait at least 1 minute, the more you wait the more cooked the egg

**Just a quick note, if you have things that already cooked you can just wait til when you increase the temperature to 500F to add it in, or right at the end to warm it up on the stove while you’re crisping up the rice.

Sauces I like To make:
Dark soysauce
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp of light soysauce
pinch of msg
1 tbsp sugar
3 tbsps water
crushed white pepper

Ginger fishsauce
1 tbsp fish sauce
1 tbsp sugar
1-2 tbsp lime juice
1 tbsp chili flakes
1 tbsp minced garlic
1 tbsp minced ginger


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Bo Zai Fan, or claypot rice, is a beloved Cantonese dish known for its rich flavors and satisfying textures. Traditionally cooked in a claypot over an open flame, this dish features fragrant steamed rice topped with a medley of ingredients like Chinese sausage (lap cheong), salted fish, marinated meats, and seasonal vegetables. The magic lies in the crispy, golden rice crust that forms at the bottom of the pot, adding a smoky, nutty flavor to every bite.

Perfect for foodies seeking an authentic taste of Hong Kong cuisine, Bo Zai Fan is a comforting one-pot meal that’s customizable to suit any palate. Whether you're a fan of classic recipes or modern variations, claypot rice is a must-try for lovers of hearty, flavorful dishes. Explore the origins, techniques, and tips for making Bo Zai Fan at home and bring the taste of tradition to your kitchen!