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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