Claypot Chicken Rice

Claypot chicken rice, or 煲仔饭 (bo zai fan), is pure comfort in a dish. It’s cozy, tasty, and oh-so-easy to make. This recipe reminds me of home every time I dig in – that crispy bottom of the rice, the savory chicken, and that aromatic flavor just hits differently. And the best part? You don’t need a claypot to make it! You can use a Dutch oven, a non-stick pot, or even a rice cooker. It’s all about creating that perfect, flavorful meal in one pot!

Method 

Marinate the Chicken 

Start by marinating the chicken wings in a mixture of soy sauce, shaoxing wine, oyster sauce, dark soy sauce, sugar, and white pepper. Ensure the wings are well-coated in the marinade and leave them to soak up the flavors for at least 15 minutes. This step is key to giving the chicken a rich, savory flavor before it’s added to the rice.

Prepare the Rice 

While the chicken is marinating, rinse the rice 2-3 times to remove excess starch. This will help ensure the rice cooks up light and fluffy rather than sticky. After rinsing, soak the rice in water for 30 minutes. Soaking helps to soften the rice and allows it to absorb the water more evenly during cooking.

Sear the Chicken 

Once the chicken is marinated, heat a little oil in the claypot (or Dutch oven, if you’re using that) over medium heat. Add the marinated chicken wings to the pot and sear them for about 1-2 minutes on each side, or until they develop a nice golden color. This step adds depth to the flavor and creates a slight crispness on the outside of the chicken. Once seared, remove the chicken and set it aside.

Fry the Aromatics 

In the same pot, add more oil if needed and bring the heat back to medium. Toss in the minced garlic, ginger, and the white parts of the spring onions. Fry them for a minute or two, stirring frequently, until the aroma fills your kitchen and the mixture turns fragrant. This process ensures that the aromatics release their full flavor into the oil, which will then infuse the rice.

Stir Fry the Rice 

Once the aromatics are fried and fragrant, add the drained soaked rice to the pot. Stir-fry the rice for a minute or two, mixing the rice with the aromatics until everything is well-combined. This helps to evenly coat the rice with the fragrant garlic, ginger, and spring onion, ensuring the rice is infused with the rich flavors before adding the water.

Add Water and Bring to Boil 

Now, pour in the water to the pot, making sure to spread it evenly over the rice. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, and cover the pot. Let it simmer for about 10 minutes, allowing the rice to start absorbing the water and flavors. The steam created in the covered pot will begin cooking the rice, creating the perfect base for the dish.

Add the Chicken and Sausage 

After the rice has cooked for about 10 minutes, uncover the pot and place the seared chicken wings and chopped Chinese sausage (lap cheong) on top of the rice. Cover the pot again and continue cooking for another 10-15 minutes, or until the chicken is fully cooked through. The chicken will cook in the steam, making it tender and juicy, while the sausage will release its savory flavors into the rice.

Create the Crispy Rice 

For that iconic crispy rice bottom, drizzle a little oil around the edges of the claypot. Increase the heat to medium and let the rice cook for an additional 2-3 minutes. This step is optional but highly recommended to achieve that golden, crispy layer at the bottom, known as the socarrat, which adds a delightful texture contrast to the soft rice.

Add the Final Touches 

Turn off the heat once the rice has reached the perfect crispiness. Sprinkle the green parts of the spring onions over the dish for a fresh burst of flavor. Crack an egg on top of the rice, and pour the prepared sauce (made from oyster sauce, soy sauce, sugar, water, and dark soy) over everything. Cover the pot again and let the residual heat cook the egg for about 3 minutes, allowing it to set just right without becoming fully cooked through. The egg will add a rich, velvety texture to the dish.

Garnish and Serve 

Finally, garnish the dish with freshly chopped coriander. Give everything a good mix so that the egg, chicken, sausage, and rice are all evenly combined. Serve hot and enjoy your comforting, flavorful claypot chicken rice, complete with that crispy rice bottom and aromatic toppings!

Necessary Tools 

• Claypot (or Dutch oven, stainless, or non-stick pot)
• Frying pan or wok
• Rice cooker (optional)
• Spoon or spatula

Serving Suggestions 

This claypot chicken rice is perfect on its own, but you can serve it with some pickled vegetables or a side of fresh salad to balance out the flavors. A hot bowl of soup or even a light stir-fried vegetable dish would complement it well too!

Fun Fact 

Did you know that claypot rice is a beloved comfort food in Southern China? The crispy rice at the bottom is actually considered a delicacy, known as “socarrat” in some cultures. It’s the crunch you didn’t know you needed!

Conclusion 

Claypot chicken rice is a comforting, satisfying meal that’s easy to make and full of flavor. Whether you’re using a claypot, a Dutch oven, or a rice cooker, the dish is versatile and just as delicious. Enjoy the crispy rice and savory chicken, and savor the wonderful aromas that fill your kitchen. This recipe will definitely become a favorite in your household!