Chinese Clay Pot Rice - Bo Zai Fan (ft Chef Becky Wong)

Chinese sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is lower in fat while still providing flavor.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

oyster sauce

🥗Healthier: soy sauce

💰Cheaper: hoisin sauce

Soy sauce is lower in calories and hoisin sauce can add sweetness.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Rehydrate dry shiitake mushrooms in water and squeeze out excess water.

Finely chop ginger and bok choy.

Soak jasmine rice for about 10 minutes.

Marinate chicken with 1 teaspoon dark soy sauce, 1 teaspoon light soy sauce, 1 teaspoon sesame oil, 1 teaspoon oyster sauce, 1 teaspoon Chinese cooking wine, a dash of white pepper, and 1 teaspoon corn flour or potato starch. Set aside.

Prepare sauce with 1 tablespoon sesame oil, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, and 1 tablespoon oyster sauce. Set aside.

Brush clay pots with sesame oil and place on medium-low heat.

Add soaked rice and chicken stock to the pots, cover, and bring to a boil.

Once boiling, add mushrooms, marinated chicken, and ginger on top, reduce heat to low, and cover with a lid. Cook for about 20 minutes, checking occasionally.

Add bok choy, some ginger, and the prepared sauce to the pot, cover again, and add a splash of Chinese cooking wine on top. Cook for another 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level: