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China
Clay Pot Rice
Cantonese rice from the clay pot
Bo zai fan is a Cantonese classic in which rice is cooked in a clay pot over an open flame until a golden, crisp crust forms at the bottom.
Topped with marinated pork and Chinese sausage, everything cooks in the one pot - a hawker speciality from the streets of Hong Kong and Guangzhou.
Servings2
Time60 min
LevelMedium
Ingredients
- Jasmine rice300 g
- Pork neck, sliced300 g
- Chinese sausage (lap cheong)2
- Soy sauce (light & dark)1 tbsp each
- Ginger & spring onionsome of each
- Sesame oil & sugar1 tsp each
- Pak choi1 handful
★ = available authentic in the Asia Boutique
Preparation
Marinate the pork in soy sauce, sesame oil, sugar and ginger.
Bring the rice to a boil in the clay pot, then lower the heat.
When the rice is nearly done, lay the pork and sausage on top.
Cook covered until a crust forms at the bottom.
Serve with dark soy sauce, spring onion and pak choi.
Make it original
Lap cheong and jasmine rice for clay pot rice are in the Asia Boutique.