The SECRETS to Crispy Clay Pot Rice at Home 😍 (Chicken, Mushroom, & Chinese Sausage Bozaifan 煲仔飯)

Hong Kong style claypot rice (Bozaifan, bojaifan) is simple chinese comfort food at it’s best. It’s like the original one pot meal in under 30 mins. The ingredients you can use here are endless - meat patty, lap yuk, ribs, and anything else you desire. Ours is full of chicken, shiitake mushrooms, and chinese sausage. But the star of the dish is the RICE. It absorbs all the flavors from the ingredients and gives a great texture from the crust. We’ll give you all the tips to make the perfect clay pot rice with an amazing crust.
#ClayPotRice #OnePotMeals #MakeAtHome
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INGREDIENTS
1 part Rice
1 part Water
Oil
2 Chicken Thighs, 1” pieces
4 large Shitake Mushrooms
¼ tsp Salt
1 tsp Soy sauce
½ tsp Sugar
1 tbsp Oyster Sauce
1” slice of Ginger, Thinly sliced
1 Scallion green
1 tbsp Wine
Sesame oil
¼ tsp White pepper
1 tsp Corn Starch
Oil
1 Chinese Sausage, sliced
Scallion
Coriander
1 part Soy Sauce
1 part Dark soy sauce
4 part Water or Chicken stock
Sugar
RECIPE
In a bowl, soak your mushrooms in water overnight
Set two of the nicer looking mushrooms aside and slice the remaining two.
Place chicken and mushrooms in a bowl. Marinate with salt, soy sauce, sugar, oyster sauce, ginger, scallion, and wine. Using your hands, work the chicken until all the marinate has been absorbed or coat the chicken. Add in the sesame oil, then cornstarch, mix again. Finally, pour oil over top and set aside to marinade.
Wash your rice and leave it in a strainer.
Set your clay pot on the stove over medium high heat. Add in the water and bring it to a boil. Once the water is boiling add in the rice and stir continuously until the water comes back to a boil. Turn the heat down to low, and place the lid on top. Allowing it to cook for about 5 mins.
Once the 5 minutes have elapsed, there should still be some water in the bowl, add in your chicken, chinese sausage, and place the 2 unsliced mushrooms on top.
Close the lid and continue cooking on low for 10-15 mins. Move the pot around every 2-3 mins to allow for an even cook.
You should be able to hear the rice go from boiling to frying. Once it does this add in 2 tablespoons of oil over top of the lid. Continue cooking it slowly until a nice crust is formed all around. Be patient as low and slow makes the best crust.
Once the crust has formed, turn off the heat and set the clay pot rice aside for 5 mins with the lid on.
To make the sweet sauce add in soy sauce, dark soy sauce, water or chicken stock, and sugar into a sauce pan. Heat over medium heat stirring constantly until the sugar has dissolved.
Garnish with scallions and or cilantro, pour the desired amount of soy sauce over top and dig in!
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EQUIPMENT
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