This version of Bo zai fan, or Chinese clay pot rice, combines sweet-savory Chinese sausage with steamed chicken, earthy shiitake mushrooms, and tender bok choy. It’s the ultimate one-pot comfort food and a staple in Hong Kong cuisine. Once you have the technique down, this recipe is endlessly riffable, using other combinations of meats, seafood, and vegetables. Cooking in a clay pot helps the rice develop a crunchy bottom layer. Try to resist opening the lid while cooking—you will know the rice is done when you smell the distinct nutty aroma of well-toasted rice.
Cook’s Notes: If using a Dutch oven to make this dish, there may be too much liquid at the end as it’s not as porous as a clay pot. Uncover and let simmer until excess liquid evaporates, about 1 minute. Then cover and let sit as directed.
To substitute dark soy sauce: Mix 1 tsp. regular soy sauce with ¼ tsp. molasses and a pinch of sugar in a small bowl.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Whisk together ginger, garlic, both soy sauces, wine, cornstarch, oyster sauce, sugar, and white pepper in a medium bowl. Add chicken pieces and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
Step 2
If using dried shiitake mushrooms, place in a small bowl and pour in hot water to cover by a few inches (you can use a small plate to help them stay submerged). Let mushrooms soak until caps are tender, at least 20 minutes. Squeeze out excess water with your hands.
Step 3
Trim any tough stems from dried or fresh mushrooms; discard. Halve caps, or slice if large.
Step 4
Heat oil in a medium clay pot or Dutch oven over medium-high heat. Add Chinese sausage and cook, stirring occasionally, until browned and crispy, about 2 minutes. Using a slotted spoon, transfer to a plate. (Leave fat in pot for cooking the rice.)
Step 5
Pour rice into same pot and cook over medium-high heat, stirring to coat in fat, until fragrant, about 1 minute. Add broth and bring to a boil. Reduce heat to medium-low, cover, and simmer, reducing heat to low if you see a lot of steam escaping, 10 minutes.
Step 6
Remove lid from pot (rice will be only partially cooked) and top rice with marinated chicken along with any marinade, spreading out pieces in an even layer. Add mushrooms and cooked sausage. Cover pot, increase heat to medium, and cook until rice is tender and beginning to turn crispy and smells nutty, 8–10 minutes. Reduce heat to medium-low and continue to cook, arranging bok choy on top of rice 3 minutes before removing from heat, 5–7 minutes longer. Remove from heat and let sit (still covered) 10 minutes.
Step 7
Top chicken and rice with scallions and serve, scraping up some of the crispy rice with each serving.
Recipe notes
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