Claypot Rice

A traditional and classic claypot rice (煲仔飯) is a signature Cantonese Chinese dish like lobster yee mein, beef chow fun, steamed meatballs, hot pot, cream buns, siu mai, roast duck, char siu bbq pork and lo mai gai. This Chinese claypot rice recipe is served with chicken, mushrooms and Chinese cured pork belly as the toppings. It is a classic and popular Hong Kong claypot rice for lunch or dinner. Let’s learn how to cook claypot rice with detailed instructions and a video for your meal. 

Love authentic Chinese food? Check out these hairy gourd vermicelli, turnip cake, tomato eggs, pickled vegetable & pork rice noodle soup, taro buns, mango pomelo, mapo tofu, congee, pork knuckles ginger stew and ma yi shang shu recipes. 

What is claypot rice (煲仔飯)?

Clay pot rice or claypot rice is a classic and traditional Chinese meal for lunch and dinner. Also, it served as a dim sum item in Chinese restaurants. In Cantonese, we called it bou1 zai2 faan6 (煲仔飯). Some people translated it as "rice casserole". It originated from Guangdong, in the southern part of China. And, it is popular among Chinese communities in Hong Kong, Malaysian, Indonesia and Singapore. 

Traditionally, claypot rice is cooked over a charcoal stove which gives a unique flavor. The rice usually is pre-soaked and cooked in the claypot, so the rice develops a crispy crust. It is very similar to the idea of Korean dolsot bibimbap (hot stone pot mixing rice). Besides, Chinese clay pot rice is often served with chicken, mushrooms, vegetables, Chinese sausage (lap cheong) and Chinese cured pork belly. Some like to use Chinese pork ribs with black bean sauce, and pork patties with salty fish. There are quite a lot of combinations of toppings for Hong Kong Chinese clay pot rice. 

In addition, clay pot rice is usually served with a small bowl of sauce. The sauce is less salty and sweeter than regular soy sauce. It gives extra flavor and fragrance to the dish. Since the method of slow cooking rice in claypot, it typically takes around 20-30 minutes to make claypot rice. 

What is special about claypot rice?

Claypot rice is special for a few reasons. Firstly, it's prepared in a claypot, which allows the rice to develop a unique texture and flavor. It is because the claypot retains and distributes heat evenly. Therefore, it results in a crispy layer of rice at the bottom, known as "guo ba" (鍋巴) in Mandarin Chinese or in Cantonese faan6 ziu1 (飯焦) which literally translate as  rice scorch. People love it because of its crunchy texture and nutty flavor.

Also, claypot rice is often cooked with various ingredients such as marinated meats, vegetables, Chinese cured pork belly and Chinese sausage (lap cheong). The sauces from the ingredients infuse the rice with rich flavors as it cooks. The combination of ingredients creates a hearty and satisfying one-pot meal.

Additionally, the communal aspect of sharing a claypot rice dish like Chinese hot pot adds to its appeal. It's often served family-style and allows everyone to dig into the crispy rice crust to enjoy the flavorful toppings together. 

What does claypot rice taste like?

Claypot rice has a distinctive taste that comes from the combination of ingredients and the cooking method. The rice itself absorbs the flavors of meats, vegetables and sauces that are cooked together in the claypot. 

The bottom layer of rice becomes crispy and golden brown due to direct contact with the hot claypot which adds a unique texture and nutty flavor. This crispy layer adds a delightful contrast to the softer grains of rice. 

In general, claypot rice tends to have a rich, savory flavor with hints of smokiness from the crispy bottom layer. The specific taste can vary depending on the ingredients used in the dish, such as marinated meats, vegetables, and sauces. This dish is hearty, satisfying, and full of umami.

What to eat with claypot rice?

Claypot rice itself is very flavorful and it pairs well with a variety of dishes like steamed pork patty, steamed meatballs, steamed pork spareribs, white cut chicken, salted fish, baby bok choy, gai lan, yu choy sum, sweet potato leaves stir fry, Chinese pickled cucumbers, pickled mustard greens, hot & sour soup, watercress soup, lotus root soup and drizzle some Chinese chili oil, XO sauce, or ginger scallion sauce. 

What is the purpose of using a clay pot?

Using a clay pot to cook, it allows foods to be cooked moist and slow. The juices and moisture from the foods added to the porous clay. Therefore, cooking with moisture enables foods to be cooked without using a lot of fat, oil and salt.

What kind of clay pot do you use?

How to season a new claypot?

Before seasoning the new claypot, you need to wash the clay pot with warm water. Use a sponge or soft brush to remove any dirt. Then, soak the clay pot in clean water for at least 2-3 hours or overnight.

After soaking, remove the clay pot from the water and pat it dry with a clean towel. Let the pot air dry completely. Next, use a brush or paper towel to coat the inside of the clay pot with a thin layer of cooking oil such as vegetable oil. 

The following step is to preheat the oven to a low temperature, around 200-250°F (95-120°C). Place the oiled clay pot in the oven and bake it for 1-2 hours. This helps the oil penetrate the pores of the clay and forms a protective layer. Once baked, remove the clay pot from the oven and allow it to cool completely. Repeat the oiling and baking process for 2-3 times. 

Can I make claypot rice without a claypot? 

Yes, you can make a version of claypot rice without a traditional claypot. Using a clay pot develops a unique crispy bottom layer of rice. However, you can still achieve a delicious and similar dish using alternative cookware such as rice cooker, coated cast iron, instant pot, non-stick pot, oven-safe dish or casserole dish in the oven. 

How do you make crispy bottom rice in a claypot?

Pour a teaspoon of vegetable into the clay pot and brush it around. Put the soaked and drained rice, then pour the water into the pot. Cover the lid and cook it at a small fire. We don’t turn the heat up all the way when using a clay pot. Slow and small fire is the key.

After putting the toppings and cooking it, cover the lid and pour a tablespoon of sesame oil or vegetable oil around the clay pot lid. Move the clay pot around and tilt it so the rice can be crispy even around the claypot.

What are the ingredients for Cantonese Hong Kong style Chicken clay pot rice?

The sauce mixture ingredients for this Hong Kong Chinese clay pot rice recipe are brown sugar, soy sauce, water and dark soy sauce. This sauce can be optional because the flavor from marinated chicken and Chinese cured pork belly is already salty and tasty. However, some people like to add it for extra flavor and saltiness. 

Variation of topping: 

You can customize and use different toppings for your claypot rice to suit your taste preferences. The most common topping is chicken, Chinese sausages (lap cheong), Chinese cured pork belly, pork patty and salted fish. 

However, you can use different combinations of seafood like shrimp, squid and scallops. Some like to crack an egg directly onto the rice towards the end of cooking and let it cook until the whites are set but the yolk is still runny. Besides, you can use tofu as a topping to your claypot rice as a vegetarian option.   

What is the best type of rice to use for claypot rice?

The best is to use short grain rice such as jasmine rice or sushi rice. Personally, I like to use jasmine rice because it develops a nice fragrance and chewy texture. Try to avoid using long grain rice because it may not cook evenly or stick together. 

Do I need to soak the rice before cooking claypot rice?

I like to soak the rice because it shortens the cooking time. If you don’t want to soak the rice before cooking, you may need to add a little bit more water (1:1.5) . Also, rinsing or washing the rice to remove excess starch. This can help prevent the rice from becoming too sticky.

Storage: 

Refrigeration: 

When you have leftovers, you can refrigerate them. If you have a large batch of leftover claypot rice, you can divide it into smaller portions before storing. This makes it easier to reheat only what you need later on. It can last in the fridge for 3-4 days when it is stored properly. 

Freezer: 

If you won't be able to consume the leftover claypot rice within a few days, you can freeze it for longer term storage. Portion the rice into freezer-safe containers or bags, label with the date, and freeze for up to 1-2 months. Thaw in the refrigerator overnight before reheating.

Reheat: 

The fastest way to reheat the leftovers is using a microwave. Put the desired portion of leftover claypot rice to a microwave-safe dish and cover it with a wet paper towel. Microwave it on high power in 1-2 minutes, stirring it between. Besides, you can warm them up on the stovetop, oven or steam it. 

Cooking tips for how to cook claypot rice:

• Use a ceramic claypot because it is easier to maintain and clean. You can find any that are made in Japan, Korea and China. My claypot size is small for 2-3 servings. You can get a bigger pot and double or triple the servings if you need to make more to feed the family.
• I usually soak the dried Chinese mushrooms the night before I need to use it because it takes around 4-6 hours until it's soft. 
• Personally, I like to soak the rice first because it helps shorten the cooking time. 
• Marinate chicken and mushrooms for at least 15 minutes before cooking. 
• Soak the rice for around 45 minutes to an hour. After that, drain the rice well. 
• Water and rice ratio is 1:1. 
• Brush oil in the claypot to prevent sticking the rice. Turn on the fire to small, put the drained rice into the clay pot and add water. Use a spoon to level off the rice and make sure water covers the rice. Cover the lid and let it cook for 10 minutes on a small fire. 
• Then, open the lid and add the marinated chicken and mushrooms. Cover the lid and cook for another 10 minutes on a small fire. 
• After, open the lid, add the Chinese cured pork belly and baby bok choy. Cover the lid and cook for 5 minutes on a small fire. 
• Pour 1 tablespoon of sesame oil or vegetable oil around the lid. Then, move around and tilt the claypot around the fire for a minute. This can help create crispy rice crust. 
• Sauce mixture is optional because the marinated Chicken and Chinese cured pork belly is flavorful and salty. However, you can make the sauce for extra flavor and suit your taste and saltiness. 

FAQs:

Instructions for how to cook Cantonese claypot chicken rice:

Preparations:

1. Put 2 medium sized dried Chinese mushrooms into a bowl and pour 1 cup of water. Sock it for 4-6 hours. (I usually soak the mushrooms the night before I need to use it.)

Soaking rice:

2. Then, put 1 cup of rice into a container and pour 2 cups of water. Let it soak for 45 minutes to an hour. 

3. Peel a small piece of ginger (0.4 oz or two slices) and cut it into strips.

4. Cut 2 baby bok choy into half.

5. Next, put the baby bok choy into a container and pour 1 cup of water. Let it soak for 15 minutes. Then, wash or rinse it 2-3 times. 

6. After soaking the Chinese mushrooms, squeeze the excess water and cut them into strips. 

7. Cut ½ piece of Chinese cured pork belly (2 oz) into slices.

8. Remove excess fat from the chicken thigh and cut 1 piece of boneless and skinless chicken thigh into strips. 

Marinate chicken and mushroom:

9. Put the cut chicken thigh and mushrooms into the container.

10. Add ⅛ teaspoon of salt, ½ teaspoon of sugar, 1 teaspoon of sesame oil, 1 tablespoon of cooking rice wine, 1 tablespoon of soy sauce, ½ tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, ½ teaspoon of garlic powder and ½ tablespoon of cornstarch. Then, mix it well.

11. After, add the ginger from step 3 into the marinated chicken and mushrooms. Mix it well. Let it marinate for at least 15 minutes before cooking. 

Sauce mixture:

12. Meanwhile, put ¼ cup of brown sugar, ¼ cup of soy sauce, ¼ cup of water and ½ tablespoon of dark soy sauce into a pot. Then, mix it well. Turn on medium fire, keep stirring and let the sugar melt. (This sauce is optional.)

13. Set the sauce mixture aside and let it cool off. 

14. After soaking the rice, drain it well.

Cooking:

15. Pour 1 teaspoon of vegetable oil into the claypot.

16. Use a brush to brush the oil around the pot. 

17. Turn on the fire to small, put the drained rice from step 14 into the claypot.

18. Pour 1 cup of water into the claypot. (Water and rice ratio is 1:1) Use a spoon to level off the rice and make sure water covers the rice. Then, cover the lid and let it cook for 10 minutes on a small fire.

19. After 10 minutes, open the lid and the rice is cooked.

Topping:

20. The following step, put the marinated chicken and mushrooms from step 11 on top of the rice. Cover the lid and let it cook for 10 minutes on a small fire.

21. After that, open the lid, put the sliced Chinese cured pork belly from step 7 on the chicken and mushrooms.

22. And, add the washed baby bok choy from step 5 on the rice, chicken and mushrooms. Cover the lid.

23. Drip 1 tablespoon of sesame oil or vegetable oil around the lid. Let it cook for 5 minutes on a small fire.

24. Then, move and tilt around the claypot for a minute to make the rice crispy around the pot. 

25. Lastly, add some sauce mixture from step 13 to your taste and saltiness. (This is optional.)

Enjoy this classic and delicious Hong Kong Chinese claypot rice recipe! Also, check out these wonton noodle soup, papaya milk, kung pao chicken, crab stir fry, hot & sour soup and cheung fun recipes.

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