This Cantonese claypot rice has a very special place in my heart. It's always comforting to me because it reminds me of eating and spending time with my family. The combination of Chinese sausage, marinated chicken, shiitake mushrooms, crispy rice bottom, and sweet soy sauce is perfection and so easy to make at home.
What is Cantonese Claypot Rice?
Cantonese claypot rice (or bo zai fan) is a classic one pot meal where jasmine rice cooks right in a clay pot until the bottom turns into a golden, crispy crust. The rice steams while toppings like chicken, Chinese sausage, and shiitake mushrooms slowly cook on top. I like to crack an egg on top and finish with sweet soy sauce to make it a full, super satisfying meal.
Why You'll Love This Cantonese Claypot Rice
- That crispy bottom: The golden rice crust that forms against the hot clay is the whole reason this dish is so popular.
- One pot, big flavor: Everything cooks together so the rice soaks up all the flavors from the chicken and sausage.
- From my home to yours: My family loves this recipe and I want to share it with you all.
Equipment You'll Need
- Chinese Claypot: You can usually find them at Asian grocery stores but I also included a link here to purchase it online.
- Mixing bowls
Ingredients for Cantonese Claypot Rice
Chicken Marinade
- Chicken thigh
- Garlic
- Ginger
- Soy sauce
- Dark soy sauce: Adds deep color and a slightly sweeter, richer note than regular soy.
- Oyster sauce
- Sugar
- Corn starch
- Salt
Sweet Soy Sauce
- Soy sauce
- Oyster sauce
- Sugar
- Water
Rice, Sausage, and Mushrooms
- Jasmine rice
- Water
- Dried shiitake mushroom: Rehydrated for a deep, earthy umami that fresh mushrooms just can't match.
- Chinese sausage: A sweet, savory cured sausage (lap cheong) that perfumes the whole pot as it cooks.
- Avocado oil
- Egg
Garnishes
- White pepper
- Scallions
Customizations
- Swap the protein: Chicken and sausage are classic, but cubed pork or thinly sliced beef work great if that's what you've got on hand.
- Add some green: Toss in thinly sliced bok choy or gai lan in the last few minutes for a pop of color and freshness.
- Add some spice: Garnish with some sambal or chili crisp if you want some spice.
How to Make Cantonese Claypot Rice
Marinate the Chicken
Combine the chicken, garlic, ginger, soy sauce, dark soy sauce, oyster sauce, sugar, corn starch, and salt in a bowl and mix well. Let it marinate for 15 minutes.
Mix the Sweet Soy Sauce
Stir together the soy sauce, oyster sauce, sugar, and water to make the sweet soy sauce, then set aside.
Cook the Rice
Wash and drain the jasmine rice completely. Add the rice and water to the claypot and bring to a low boil over medium heat.
Once boiling, lower the heat to medium low and cook for 3 minutes until the water is absorbed.
Layer and Crisp the Bottom
Layer the chicken, Chinese sausage, and shiitake mushrooms on top of the rice, leaving some space in the middle for the egg later.
Cover, drizzle 1 tablespoon avocado oil around the edge of the lid, and cook for 5 minutes.
Drizzle another 1 tablespoon avocado oil around the edge, then rotate the claypot to heat all four sides for 4-5 minutes so the edges get crispy. Partway through, drizzle the final 1 tablespoon avocado oil around the edge to lock in that crispy rice bottom.
Add the Egg
Turn off the heat, crack the egg on top of the rice, cover, and let sit for 2-3 minutes until the egg is slightly cooked with a runny yolk.
Garnish and Serve the Cantonese Claypot Rice
Garnish with a dash of white pepper, chopped cilantro, and a drizzle of sweet soy sauce. Mix the rice and scrape up the crispy bottom, then serve immediately.
Storage
Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a pan with a bit of oil over medium heat to bring back some of that crispiness.
Tips to Make the Perfect Cantonese Claypot Rice
- Drizzle the oil evenly: Make sure to drizzle the oil evenly over the lid. The oil will slowly seep down the edges of the pot and crisp up the rice.
- Listen for the crackle: When you hear faint popping near the end, that's your golden crust quietly forming.
- Don't rush the rotate: Giving each side real time over the flame is what gets you an even crust all the way around.
Frequently Asked Questions (FAQs)
Can I make this without a claypot?
Yes, a small heavy bottomed pot or Dutch oven will work if you don't have a clay pot, though the crust won't be quite as crispy as it is in real clay.
What kind of rice is best for Cantonese claypot rice?
Jasmine rice is the classic pick here for its fragrance and slightly firm texture that crisps up beautifully.
Why is my rice bottom not crispy?
Usually it comes down to too little oil or not enough direct heat, so don't be shy with the oil drizzle and keep rotating the pot.
Related Recipes You'll Love
- Rice Cooker Hainanese Chicken Rice
- Spicy Salmon Crispy Rice
- Spam Fried Rice
- Chinese Sticky Rice
- Nasi Goreng (Indonesian Fried Rice)
Cantonese Claypot Rice
Equipment
Ingredients
Chicken Marinade
- 1 chicken thigh boneless and skinless, cut into ½ cubes
- 2 cloves garlic minced
- 1 teaspoon minced ginger
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon granulated sugar
- 1 teaspoon corn starch
- Pinch of salt
Sweet Soy Sauce
- 3 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1.5 teaspoon granulated sugar
- 1 tablespoon water
Rice, Sausage, and Mushrooms
- ¾ cup jasmine rice
- ¾ cup water
- 2 dried shiitake mushrooms rehydrated and thinly sliced
- 1 link Chinese sausage sliced on a bias
- 3 tablespoon avocado oil
- 1 egg
Garnishes
- White pepper
- Chopped scallions
Instructions
- Combine the chicken, garlic, ginger, soy sauce, dark soy sauce, oyster sauce, sugar, corn starch, and salt in a bowl and mix well. Let it marinate for 15 minutes.1 chicken thigh, 2 cloves garlic, 1 teaspoon minced ginger, 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon oyster sauce, ½ teaspoon granulated sugar, 1 teaspoon corn starch, Pinch of salt
- Stir together the soy sauce, oyster sauce, sugar, and water to make the sweet soy sauce, then set aside.3 tablespoon soy sauce, 1 tablespoon oyster sauce, 1.5 teaspoon granulated sugar, 1 tablespoon water
- Wash and drain the jasmine rice completely. Add the rice and water to the claypot and bring to a low boil over medium heat. Once boiling, lower the heat to medium low and cook for 3 minutes until the water is absorbed.¾ cup jasmine rice, ¾ cup water
- Layer the chicken, Chinese sausage, and shiitake mushrooms on top of the rice, leaving some space in the middle for the egg later. Cover, drizzle 1 tablespoon avocado oil around the edge of the lid, and cook for 5 minutes. Drizzle another 1 tablespoon avocado oil around the edge, then rotate the claypot to heat all four sides for 4-5 minutes so the edges get crispy. Partway through, drizzle the final 1 tablespoon avocado oil around the edge to ensure you get a crispy rice bottom.2 dried shiitake mushrooms, 1 link Chinese sausage, 3 tablespoon avocado oil
- Turn off the heat, crack the egg on top of the rice, cover, and let sit for 2-3 minutes until the egg is slightly cooked with a runny yolk.1 egg
- Garnish with a dash of white pepper, chopped scallions, and a drizzle of sweet soy sauce. Mix the rice and scrape up the crispy bottom, then serve immediately.White pepper, Chopped scallions
Notes
- Typically you can find Chinese clay pots at Asian grocery stores but here is a link to purchase it online on Amazon.
