Claypot rice

Claypot rice (Chinese: 煲仔飯; Jyutping: bou1 zai2 faan6), 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]

Claypot chicken rice
Singapore-style claypot chicken rice with sliced chicken, salted fish, Chinese sausage and vegetables.
Place of originChina
Region or stateGuangdong
Main ingredientsRice, chicken, Chinese sausage

The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The rice develops a 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 cooking is done over a charcoal stove, giving the dish a distinctive flavour. 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.

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

See also

References
  1. Tay, Priscilla (31 March 2021). "Claypot Rice Stalls In Singapore Including Halal And Michelin Bib Gourmand Claypot Rice". EatBook.sg - Singapore Food Guide And Review Site. Retrieved 16 June 2022.
  2. "Clay Pot Rice, A Traditional Delicacy". cultural-china.com. Archived from the original on 30 December 2013. Retrieved 29 December 2013.
  3. Robert Sietsema. "A-Wah Serves Up Pot in Chinatown". The Village Voice.
  4. Susan Jung. "How to cook clay pot rice – a classic Cantonese comfort food and winter warmer". South China Morning Post.
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