Claypot rice

Claypot rice (Chinese: 煲仔飯; pinyin: bāo zǐ fàn), sometimes translated as "rice casserole", is a traditional dinner dish in Southern China and Southeast Asia, mainly Hong Kong, Malaysia and Singapore. The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The rice develops a crust similar to that in Korean dolsot bibimbap or Spanish paella.[1] It is commonly served with chicken, Chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options.

Claypot chicken rice
Singapore-style claypot chicken rice with sliced chicken, salted fish, Chinese sausage and vegetables.
Place of originSouthern China and Malaysia
Main ingredientsRice, chicken, Chinese sausage

Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with thick, sweetened soy sauce and sometimes dried salted fish.[2] [3] Due to the time-consuming method of preparation and slow-cooking in a claypot, customers might have to wait a period of time (typically 15–30 minutes) before the dish is ready.

  • Claypot chicken rice with added dark soya sauce
  • Cantonese casserole rice

See also

References
  1. "Clay Pot Rice, A Traditional Delicacy". cultural-china.com. Archived from the original on 30 December 2013. Retrieved 29 December 2013.
  2. Robert Sietsema. "A-Wah Serves Up Pot in Chinatown". The Village Voice.
  3. Susan Jung. "How to cook clay pot rice – a classic Cantonese comfort food and winter warmer". South China Morning Post.


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