Clay Pot Seafood/Chicken Rice Hong Kong Style (Kowloon side)

In Chinese, the pot used is known as bōu jái, a Cantonese word for “little pot”. The food inside the pot loses little moisture because it is surrounded by steam, creating a tender, flavorful dish. More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and Chinese sausage are added in later.