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Authentic Cantonese Clay Pot Rice

Authentic Cantonese Clay Pot Rice (Bao Zai Fan)

Lin
This authentic Clay Pot Rice recipe creates a complete meal with savory Chinese sausage, cured pork, and a signature crispy rice bottom (Guoba). Even if you don't have a clay pot, you can make this in a Dutch oven!
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Cantonese, Chinese
Servings 2 people
Calories 650 kcal

Equipment

  • Clay Pot or Dutch Oven
  • Small Bowl for Sauce

Ingredients
  

Rice & Meats

  • 1 cup Jasmine Rice rinsed and soaked
  • 1.5 cups water
  • 2 links Chinese Sausage (Lap Cheong) sliced diagonally
  • 7 oz Chinese Cured Pork Belly (Lap Rou) thinly sliced
  • 1 inch ginger julienned
  • 1 large egg
  • 2 heads baby bok choy blanched

The Sauce

  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 0.5 tbsp sugar
  • 2 tbsp hot water for sauce

Instructions
 

  • Rinse the rice and soak in cold water for 15-30 minutes. Slice the sausage and pork belly thinly. Julienne the ginger.
    Slice the sausage and cured pork belly into thin pieces.
  • In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, and 2 tbsp hot water until dissolved.
    Make the Sauce
  • Blanch the baby bok choy in boiling water for 30 seconds. Drain and set aside.
    Prep Ingredients
  • Brush a thin layer of oil on the bottom of your clay pot or Dutch oven. Add drained rice and 1.5 cups fresh water.
    Oil the Pot
  • Cook on medium-high heat, covered, until boiling. Reduce to medium. Cook until water is mostly absorbed and 'fish eye' holes appear in the rice (approx 5-8 mins).
    Drain the soaked rice and add it to the pot.
  • Quickly arrange the sausage, pork belly, and ginger on top of the rice. Cover, reduce heat to low, and simmer for 5-8 minutes.
    Quickly layer the sausage, cured pork belly, and ginger on top.
  • Crack the egg onto the rice. Drizzle 1 tsp of oil along the rim of the pot so it runs down the sides (this creates the crust). Cover and cook on low for 3-5 more minutes. Listen for a faint crackling sound.
    Crack the egg into the center of the pot
  • Turn off heat. Keep lid closed and rest for 5 minutes.
  • Open lid, add bok choy, pour sauce over everything, garnish with scallions/cilantro, mix and serve.
    Arrange the Bok Choy on top. Pour the sauce over everything.

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.
If you do not have a clay pot, a cast-iron Dutch oven or heavy stainless steel pot works best.
Nutrition Facts 
  • Calories: 650 kcal
  • Carbohydrates: 85 g
  • Protein: 22 g
  • Fat: 24 g
  • Saturated Fat: 8 g
  • Cholesterol: 185 mg
  • Sodium: 1250 mg
  • Potassium: 400 mg
  • Fiber: 2 g
  • Sugar: 6 g
  • Vitamin A: 100 IU
  • Vitamin C: 10 mg
  • Calcium: 60 mg
  • Iron: 4 mg
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.
If you do not have a clay pot, a cast-iron Dutch oven or heavy stainless steel pot works best.
Keyword Bao Zai Fan, Cantonese one pot meal, Chinese sausage rice, Clay Pot Rice, crispy rice bottom, Dutch oven rice recipe, Guoba, Lap Cheong recipe