Asian Mom Cooks Chinese Claypot Rice | Bo Zai Fan, 煲仔饭

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is a vegetarian alternative with a similar umami flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth offers a lower-calorie option while adding flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is more budget-friendly.

Start by marinating the chicken with the mushrooms, lily flower, and ginger the night before.

Wash the brown rice thoroughly to remove any dirt, soaking it for 30 minutes.

Chop the mushrooms and mix them with the marinated chicken.

Add 1/4 cup of brown sugar to the mixture and stir.

Use a regular pot instead of a clay pot to cook the rice.

Add 2 cups of soaked brown rice to the pot and cover it with water, ensuring the water covers the rice completely.

Wait for the water to boil, then add the chicken and mushroom mixture on top of the rice without mixing.

Cover the pot and cook on low heat for about 30 minutes, checking the rice occasionally.

After about 15 minutes, check if the rice is cooking properly and ensure there's no water left on top of the rice before it’s done.

Once cooked, mix the rice and chicken together, then let it sit for a bit more.

Add chopped white onions to the pot to cook with the rice.

Garnish the dish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens