The SECRETS to Crispy Clay Pot Rice at Home 😍 (Chicken, Mushroom, & Chinese Sausage Bozaifan 煲仔飯)

Chinese sausage

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast reduces fat while maintaining protein.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are more accessible and affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: hoisin sauce

Mushroom sauce is plant-based and lower in cost.

Soak shiitake mushrooms in water overnight, using a plate to keep them submerged.

Cut chicken thighs into bite-sized pieces, leaving the skin on.

Slice soaked shiitake mushrooms and add them to the chicken.

Add scallion greens and ginger to the chicken mixture.

Add salt, sugar, white pepper, soy sauce, oyster sauce, and shaoxing cooking wine to the chicken mixture and mix by hand to absorb the marinade.

Add sesame oil and cornstarch to the chicken mixture and mix well.

Add a glug of oil on top of the chicken mixture and set aside to marinate for 30 to 40 minutes.

Wash and drain rice several times, then leave it in a strainer to dry.

Place the clay pot on a gas stove and bring equal parts water to rice to a boil.

Once boiling, add the rice and stir until it comes back to a boil, then cover and reduce heat to medium-low for 5 minutes.

After 5 minutes, add the marinated chicken and mushroom mixture on top of the rice quickly and cover the pot.

Cook on low for about 10 to 15 minutes, moving the pot around every 2 to 3 minutes to evenly fry the edges.

Listen for the sound change from boiling to frying, then add oil around the edge of the lid to help fry the sides of the rice.

Continue to cook until the rice crisps up, checking to ensure the chicken is cooked through.

Let the dish sit for 5 minutes after cooking.

Prepare the sauce by combining light soy sauce, dark soy sauce, water or chicken stock, and sugar in a pot and cook until the sugar is melted.

Serve by spooning sauce over the rice and garnish with chopped scallions and coriander.

Cooking Techniques

Equipment Needed

Spice Level: