Hong Kong

Claypot rice

Name: Claypot rice
Total time: 50 min
Yield: 3 servings
Cuisine: Cantonese
Ingredients: 1 1/2 cups jasmine rice soaked 30 minutes rice; 1 2/3 cups water; 2 sliced chinese sausage; 200 g thigh diced chicken, boneless; 4 soaked and sliced dried shiitake mushrooms; Ginger, in thin strips; 2 tbsp soy sauce; 1 tbsp dark soy sauce; 2 tsp oyster sauce; 2 tsp sugar; 1 tsp cornflour (cornstarch); 1 1/2 tbsp cooking oil (vegetable oil); 4 small heads bok choy (pak choi); 1 optional egg; 1 sliced spring onion (green onion, scallion)

Rice cooked in a pot with sausage and chicken until a crispy crust forms underneath. Scrape it all.

50 minTime

32 gProtein each

mildSpice

The crust2 chapters · 1 min read

Make it your way

Grandma's wayRice cooked with sausage and chicken in a claypot, with a crispy crust.

The original

713kcalsame

32 gproteinsame

3 gfibresame

50minutessame

Bo zai fan, Hong Kong winter favourite.

Per serving, worked out from the ingredient table.

Ingredients

Rice1½ cups jasmine rice, soaked 30 minutes

Water1⅔ cups

Chinese sausage2, sliced

Chicken, boneless200 g thigh, diced

Dried shiitake mushrooms4, soaked and sliced

Gingerin thin strips

Soy sauce2 tbsp

Dark soy sauce1 tbsp

Oyster sauce2 tsp

Sugar2 tsp

Cornflour (cornstarch)1 tsp

Cooking oil (vegetable oil)1½ tbsp

Bok choy (pak choi)4 small heads

Egg1, optional

Spring onion (green onion, scallion)1, sliced

Method

5 steps

1Marinate the chicken with a little soy, oyster sauce, ginger and cornflour.
2Brush the claypot or heavy pot with oil, add drained rice and water and bring to a boil uncovered.
3Lay the sausage, chicken and mushrooms on top, cover and cook on low 15 minutes.
4Drizzle oil down the sides of the pot and cook 5 minutes more, turning the pot so every side sizzles. Crack in the egg if using.
5Mix the soy sauces and sugar with a spoon of hot water. Blanch the greens. Pour the sauce over, add greens and spring onion, and mix at the table.

Serve it like this

Bring the pot straight to the table on a mat, pour over the sweet soy and mix, scraping up the crust.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hong Kong

Claypot rice

Rice cooked in a pot with sausage and chicken until a crispy crust forms underneath. Scrape it all.

50 minTime

32 gProtein each

mildSpice

The crust2 chapters · 1 min read

Make it your way

Grandma's wayRice cooked with sausage and chicken in a claypot, with a crispy crust.

The original

713kcalsame

32 gproteinsame

3 gfibresame

50minutessame

Bo zai fan, Hong Kong winter favourite.

Per serving, worked out from the ingredient table.

Ingredients

Rice1½ cups jasmine rice, soaked 30 minutes

Water1⅔ cups

Chinese sausage2, sliced

Chicken, boneless200 g thigh, diced

Dried shiitake mushrooms4, soaked and sliced

Gingerin thin strips

Soy sauce2 tbsp

Dark soy sauce1 tbsp

Oyster sauce2 tsp

Sugar2 tsp

Cornflour (cornstarch)1 tsp

Cooking oil (vegetable oil)1½ tbsp

Bok choy (pak choi)4 small heads

Egg1, optional

Spring onion (green onion, scallion)1, sliced

Method

5 steps

1Marinate the chicken with a little soy, oyster sauce, ginger and cornflour.
2Brush the claypot or heavy pot with oil, add drained rice and water and bring to a boil uncovered.
3Lay the sausage, chicken and mushrooms on top, cover and cook on low 15 minutes.
4Drizzle oil down the sides of the pot and cook 5 minutes more, turning the pot so every side sizzles. Crack in the egg if using.
5Mix the soy sauces and sugar with a spoon of hot water. Blanch the greens. Pour the sauce over, add greens and spring onion, and mix at the table.

Serve it like this

Bring the pot straight to the table on a mat, pour over the sweet soy and mix, scraping up the crust.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Claypot rice

Make it your way

Ingredients

Method

Claypot rice

Make it your way

Ingredients

Method

Make it a meal