Claypot rice

Claypot rice

Singapore-style claypot chicken rice with sliced chicken, salted fish, Chinese sausage and vegetables.
Place of origin	China, Hong Kong
Region or state	Guangdong
Main ingredients	Rice, chicken, Chinese sausage
Chinese name
Traditional Chinese	煲仔飯
Jyutping	bou1 zai2 faan6
Transcriptions Yue: Cantonese Jyutping bou1 zai2 faan6
Alternative Chinese name
Traditional Chinese	沙煲飯
Jyutping	saa1 bou1 fan2
Transcriptions Yue: Cantonese Jyutping saa1 bou1 fan2
Media: Claypot rice

Claypot rice (Chinese: 煲仔飯; Jyutping: bou1 zai2 faan6 or Chinese: 沙煲飯; Jyutping: saa1 bou1 fan2), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand.^[1]

The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The bottom develops a scorched rice crust similar to that in Korean dolsot bibimbap or Iranian “tahdig” and Spanish paella.^[2] It is commonly served with chicken, Chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options.

Traditionally, the dish is cooked over a charcoal stove, giving it a distinctive flavor. Some places serve it with thick, sweetened soy sauce and sometimes dried salted fish.^[3][4] Due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready.

Gallery

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

See also

• Satti sorru
• Clay pot cooking
• Dolsot bibimbap
• Kamameshi
• Sapo tahu
• List of rice dishes

References