The SECRETS to Crispy Clay Pot Rice at Home 😍 (Chicken, Mushroom, & Chinese Sausage Bozaifan 煲仔飯)
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- Опубликовано: 12 сен 2024
- Hong Kong style claypot rice (Bozaifan, bojaifan) is simple chinese comfort food at it’s best. It’s like the original one pot meal in under 30 mins. The ingredients you can use here are endless - meat patty, lap yuk, ribs, and anything else you desire. Ours is full of chicken, shiitake mushrooms, and chinese sausage. But the star of the dish is the RICE. It absorbs all the flavors from the ingredients and gives a great texture from the crust. We’ll give you all the tips to make the perfect clay pot rice with an amazing crust.
#ClayPotRice #OnePotMeals #MakeAtHome
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INGREDIENTS
1 part Rice
1 part Water
Oil
2 Chicken Thighs, 1” pieces
4 large Shitake Mushrooms
¼ tsp Salt
1 tsp Soy sauce
½ tsp Sugar
1 tbsp Oyster Sauce
1” slice of Ginger, Thinly sliced
1 Scallion green
1 tbsp Wine
Sesame oil
¼ tsp White pepper
1 tsp Corn Starch
Oil
1 Chinese Sausage, sliced
Scallion
Coriander
1 part Soy Sauce
1 part Dark soy sauce
4 part Water or Chicken stock
Sugar
RECIPE
In a bowl, soak your mushrooms in water overnight
Set two of the nicer looking mushrooms aside and slice the remaining two.
Place chicken and mushrooms in a bowl. Marinate with salt, soy sauce, sugar, oyster sauce, ginger, scallion, and wine. Using your hands, work the chicken until all the marinate has been absorbed or coat the chicken. Add in the sesame oil, then cornstarch, mix again. Finally, pour oil over top and set aside to marinade.
Wash your rice and leave it in a strainer.
Set your clay pot on the stove over medium high heat. Add in the water and bring it to a boil. Once the water is boiling add in the rice and stir continuously until the water comes back to a boil. Turn the heat down to low, and place the lid on top. Allowing it to cook for about 5 mins.
Once the 5 minutes have elapsed, there should still be some water in the bowl, add in your chicken, chinese sausage, and place the 2 unsliced mushrooms on top.
Close the lid and continue cooking on low for 10-15 mins. Move the pot around every 2-3 mins to allow for an even cook.
You should be able to hear the rice go from boiling to frying. Once it does this add in 2 tablespoons of oil over top of the lid. Continue cooking it slowly until a nice crust is formed all around. Be patient as low and slow makes the best crust.
Once the crust has formed, turn off the heat and set the clay pot rice aside for 5 mins with the lid on.
To make the sweet sauce add in soy sauce, dark soy sauce, water or chicken stock, and sugar into a sauce pan. Heat over medium heat stirring constantly until the sugar has dissolved.
Garnish with scallions and or cilantro, pour the desired amount of soy sauce over top and dig in!
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What's your favourite CLAY POT RICE combo? 👇
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I have only done 3, chicken/shiitake/chinese sausage is getting the calls for a repeat from my family. Great recipe as I can add in baby corn and onion for a full meal and add my hot sauce for me!
hmm...
ruclips.net/video/BEos7eRxy2U/видео.html
XD
According to an old cookbook from Hong Kong it is called Bo Zai Fan, which is a combination of both of Kevin's pronunciations. Well done Kevin! Like you said, it really doesn't matter, this dish ROCKS!
Yes!! I knew I was correct. Jk. My Chinese is terrrrible ... that’s why I usually leave it to kaman.
Hmm. Bo Zai Fan is the mandarin pronunciation so it's not going to be an old cookbook from HK where Cantonese is the dominant dialect!
Love this dish. I don’t make this that often anymore cos I would need to make 2 to have enough to feed the family, that would mean I need 2 clay pots cooking at once.
I learnt a new tip with the rehydration of the mushrooms... it works great. Give mushrooms a quick wash with water, then soak mushrooms in a ziplock bag with 1-2 teaspoons sugar dissolved in a bowl of water. Then mix in a teaspoon of corn starch. Soaking time is same as normal.. this makes the mushrooms silkier and gives them a light sweetness.
Thanks for the mushroom tip! Going to steal that one haha.
Just make it when the family is out haha ;) hehe 2 isn’t that bad. It’s mostly hands off work.
I asked the questio earlier of would this work in a 6 qt cast iron Dutch oven because we're a large family too. @Meng Liu, any suggestions?
@@marykathrynpeachespettifor4459 I haven’t tried using a Dutch oven. I have doubts as to whether it will work as well in a Dutch oven for the following reasons:
- cast iron take much longer to heat up and also long time to cool, this could result in the rice getting burnt
- it will be harder to tilt and manoeuvre the Dutch oven to get an even browning and crisping of the crust on the bottom.
- larger portions will be more difficult to cook evenly and get the same result.
- clay pots tend to be porous, but cast iron Dutch ovens aren’t, so not sure how that would impact the results.
My preference would still be to use a clay pot.
I have made this using a rice cooker before.. but just as you would imaging, it didn’t have a nice crispy crust at the bottom, but works as a nice easy single pot recipe.
I have been looking for one-pot meals that aren't stews, soups, casseroles. This hits all the flavour and none of the "winter food" feel that other one-pot dishes do. Super meal served with some nice cold drinks!
This is definitely an anytime dish! Love it all year round.
Just found this channel and I'm already in love!
Thanks for your support!
Thank you so much for this presentation. Fantastic!!!!
single serving clay pot cooking. just what I'm looking for. i don't even care about the crispy rice trick but that's certainly good to know.
I do alot of rice and hot pot with my single-serving donabe clay pot. Best bachelor investment ever.
I tried making a clay pot rice for the first time prior to watching this and I also had the same thoughts about the handle too 😂
I bought mine last sunday and the first time i used it, my fingers slipped bc i didnt think much of the “”handle”” when i bought it 😭 theres a not-so-visible crack but it still hurts knowing i dropped the lid
That lid handle is just a huge conspiracy to make sure you break a lot of pots and keep buying more. But boy did that rice look good. worth it
Right!!!!
immediately click like because you cut a diamond shape ginger. WIN!
Anything one pot, I'm on board.
Haha don't even need dishes for this one. ;)
Look so yummy!! Our version in Malaysia will put some salted fish.
Yum. Malaysia 🤤 one of my favorite places to eat.
I feel like it would make sense to use your mushroom-soaking water back in the boiling rice water.
My absolute favorite would be Chicken and Spicy Sausage with Mushroom!
Hmmm never tried it with a spicy sausage.
Wow look so nice!! !! I cook with clay pot but never use the cover because the handle very shorts 😂😂
The lower and wider that so called cover/lid handle = more uniform heat retention and circulation within the pot when cooking in an open environment heat source which is what stoneware by design were intended for.
FYI...Incorporate the white portion of the scallions for cooking and finish/garnish with the green portion to add favor contrast. By the way, nice knife work on the diamond shape ginger.
That would make sense if there were an indentation where the handle is. But mine does not have that. Nor is it necessary for an even underlined.
most of the claypot chicken rice stalls in Singapore cook it over charcoal fire….suppose to infuse some smoky flavour to it
Definitely would! Haha I guess I could have done it in the bbq lol 😂
I suspect the lid handle is shaped like that is because the lid is cast not hand made.
The handle must have a taper so it will release from the mold.
Soooo gooood!
You're supposed to add wine on the closed lid. The oil goes in right after the meat.
That definitely works too! We preferred the version where oil was added later - we thought this gave us a better crust.
does this work on a glass stove top??
Any idea if a cast iron Dutch oven will get the same results 🤔
Haha .. how big is it? Sometimes I do it in the wok when I'm lazy, but it's a bit harder to control.
@@KindofCooking it's regular Dutch oven size. Probably would serve 4-6 regular people if I filled it to the top like you did yours (or 10 skinny people 🤣). I believe it's 6 quarts.
That might be too much. I would consider investing in an inexpensive clay pot. Depending where you live, you might be able to get it from your local Asian grocery store. Should be under $30.
The one I made feeds 2 ... it’s only 1 cup of rice in there.
@@KindofCooking but we're a family of 5. 😔. I'll try it and see what happens and let you know. 😊
@@marykathrynpeachespettifor4459 ok! Let us know. It should work.
YUMMY 😋
😋
The lid of these pots double up as a dish for me to hold chicken bones etc.
Just tried this and my rice was burnt - not sure why but I read some articles saying do not stir the rice? Also I did add oil but it didn't help since my rice was already burnt. I'm using ttukbaegi 800mL size , small for my gas stove so its low heat.
There’s a lot of unnecessarily complicated steps in this video. I recommend just adding the water to rice (equal parts) and cook on med high or high (depending on how hot your stove gets) for about 10-15 min. I’ve never waited for the water to boil before adding the rice. Turn down to low, THEN do a light circle of oil around the edges with a spoon (not with the lid on. Not sure why he wants to oil his lid). Add in your toppings and cook on low for another 10ish min. Also, no one moves the clay pot around for this dish and there should be absolutely no stirring. Pour in your sauce, place your toppings, turn off heat, cover with lid, give it 30sec and eat. Restaurants in Canton regions or HK sometimes pour in the sauce when the dish is in front of the customer.
Feedback: to improve your future videos, remove those silly videos. They take away the quality away from your content when a viewer like myself is trying to focus on the cooking. Those antics are nothing more than an annoying distraction. You should also presoak your rice for at least 20 minutes so that it softens and expands before beginning the cooking process.
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