📝 About This Recipe
A cornerstone of Hong Kong street food, Claypot Rice (Bo Tsai Fan) is the ultimate comfort dish, celebrated for its smoky aroma and legendary 'Fan Tiu'—the golden, crispy crust at the bottom of the pot. This recipe combines fragrant jasmine rice with sweet Cantonese sausage and savory cured meats, all steamed together so the rich oils penetrate every grain. Finished with a bespoke sweet soy drizzle, it’s a masterclass in texture and umami-driven Cantonese soul food.
🥗 Ingredients
The Rice Base
- 1.5 cups Jasmine Rice (long-grain variety is essential)
- 1.5 cups Water (or chicken bone broth for extra richness)
- 1 tablespoon Peanut Oil (to help create the crispy crust)
The Toppings
- 2 links Lap Cheong (Chinese Pork Sausage) (thinly sliced on a bias)
- 1 link Yun Cheong (Chinese Liver Sausage) (optional, for a deeper earthy flavor)
- 2 ounces Lap Yuk (Cured Pork Belly) (thinly sliced)
- 150 grams Chicken Thigh (boneless, cut into bite-sized pieces)
- 1 small piece Salted Fish (Mui Heung) (finely minced, adds the 'soul' of the dish)
- 3 pieces Shiitake Mushrooms (dried, rehydrated and sliced)
- 1 inch Ginger (peeled and cut into fine julienne)
Chicken Marinade
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Shaoxing Wine
- 1/2 teaspoon Cornstarch (velvets the chicken)
- 1/2 teaspoon Sesame Oil
Sweet Soy Seasoning
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for deep color)
- 1 teaspoon Sugar
- 1/2 teaspoon Fish Sauce (for extra depth)
Garnish
- 2 stalks Scallions (finely chopped)
- 1 sprig Coriander (Cilantro) (optional)
👨🍳 Instructions
-
1
Rinse the jasmine rice 3-4 times until the water runs clear. Soak the rice in fresh water for 30-45 minutes; this ensures even cooking and prevents a hard center.
-
2
While the rice soaks, marinate the chicken pieces with the soy sauce, Shaoxing wine, cornstarch, and sesame oil. Set aside for at least 20 minutes.
-
3
Prepare the sausages and cured pork belly by slicing them thinly. Mince the salted fish and julienne the ginger.
-
4
In a small saucepan, combine the light soy sauce, dark soy sauce, sugar, and fish sauce. Simmer over low heat until the sugar dissolves, then set aside as your finishing sauce.
-
5
Drain the soaked rice and place it into a traditional claypot (or a heavy-bottomed cast iron pot). Add 1.5 cups of water and the peanut oil. Stir once.
-
6
Place the claypot over medium heat without a lid. Bring the water to a boil. Once boiling, turn the heat to low and let it simmer until most of the water has been absorbed and small 'steam holes' appear on the surface of the rice.
-
7
Quickly arrange the marinated chicken, sliced sausages, cured pork, mushrooms, and ginger on top of the rice in an even layer. Sprinkle the minced salted fish over the center.
-
8
Cover the pot with a tight-fitting lid. Cook on the lowest heat setting for 12-15 minutes. The steam trapped inside will cook the meats and allow the fats to drip into the rice.
-
9
To achieve the 'crust': Increase the heat to medium-low for the last 3-5 minutes. Carefully tilt the pot at an angle and rotate it every minute so the heat hits the sides of the pot, crisping the rice bottom and edges.
-
10
Listen for a light crackling sound—this is the sign that the rice crust (Fan Tiu) is forming. Be careful not to burn it; the smell should be toasted, not acrid.
-
11
Turn off the heat and let the pot sit, covered, for another 5 minutes to finish steaming.
-
12
Just before serving, drizzle the prepared sweet soy sauce over the hot ingredients. Garnish generously with chopped scallions and cilantro.
-
13
At the table, use a sturdy spoon to scrape the crispy rice from the bottom and mix everything together so the sauce and meat juices coat every grain.
💡 Chef's Tips
Always soak your rice; it’s the secret to fluffy grains that don't stick together in a mushy clump. If you don't have a claypot, a Dutch oven or a heavy cast-iron pot is the best substitute for heat retention. Don't skip the salted fish—even a tiny amount provides the authentic 'funky' umami depth found in Hong Kong restaurants. Use a neutral oil with a high smoke point (like peanut or canola) to coat the rice; this facilitates the frying process for the crust. If the rice seems too dry before the meat is done, drizzle a tablespoon of water around the edges of the lid.
🍽️ Serving Suggestions
Serve with a side of blanched Gai Lan (Chinese Broccoli) drizzled with oyster oil to cut through the richness. A hot bowl of Pork Bone and Watercress soup is the traditional Cantonese pairing. Pair with a cold, crisp Lager or a glass of iced Oolong tea to balance the smoky flavors. Provide extra sweet soy sauce on the side for those who prefer a saltier, darker finish.