Bo Zai Fan

Bo Zai Fan — Cantonese claypot rice — is a beloved cold-weather staple sold from street stalls across Hong Kong and Guangdong province. The claypot creates a crust of caramelised, slightly smoky rice at the bottom called 'fan jiu' (rice crust), which is as prized as the tender toppings above.

Serves: 4

Ingredients

Rice

• 360g (2 cups) jasmine rice, washed and drained
• 540ml (2 1/4 cups) water
• 2 tbsp (30ml) vegetable oil

Toppings

• 300g (10 oz) Chinese sausage (lap cheong), thinly sliced
• 200g (7 oz) chicken thigh, cut into bite-sized pieces
• 100g (3.5 oz) salted fish (haai yue), flaked (optional)
• 3 dried shiitake mushrooms, soaked and sliced
• 2 tbsp (30ml) oyster sauce
• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) dark soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp cornstarch
• 2 spring onions, sliced

Instructions

1. Marinate chicken with oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar and cornstarch. Rest 20 minutes.
2. Place washed rice and water in a claypot (or heavy-bottomed pot with a lid). Drizzle oil around the edges. Bring to a boil over high heat, then cover and reduce to the lowest heat.
3. After 10 minutes (when the water is almost absorbed and steam holes appear), arrange marinated chicken, Chinese sausage and mushrooms across the top. Cover and cook 12-15 minutes more.
4. Increase heat to medium-high for the final 2-3 minutes to develop the rice crust — listen for a gentle crackling sound and a nutty aroma.
5. Drizzle a little extra soy sauce and sesame oil over the toppings. Top with spring onions. Bring the claypot to the table and serve, scraping up the prized crispy bottom.

Cook's Notes: Authentic salted fish adds a funky, umami depth — use sparingly as it's very salty. The timing varies by claypot size and heat source; when in doubt, trust your nose for the toasty rice crust scent.