煲仔饭
Hong Kong Clay Pot Rice
⏱️ Prep: 1h🔥 Cook: 20 min⏰ Total: 1h 20mMEDIUM
🛒 Available at: Whole FoodsTrader Joe's
Servings
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 200 g | jasmine rice丝苗米 | soaked 1 hr | — |
| 2.0 links | Chinese sausage (lap cheong)腊肠 | — | — |
| 200 g | chicken thighs鸡腿 | sliced | — |
| 22 ml | soy sauce酱油 | — | — |
| 5.0 ml | dark soy sauce老抽 | — | — |
Instructions
1
Cook and crisp(25 min)
In a Dutch oven (or clay pot if you have one): bring rice + 1.2x water to boil. When water is mostly absorbed, arrange sausage and chicken on top. Cover, cook on LOWEST heat 15 min. Uncover, drizzle soy sauce mix. Cook 3 more min on high to create the crispy rice crust (fan jiu).
Pro Tips for Western Kitchens
The crispy rice crust at the bottom (fan jiu) is the prize. Listen for the crackling sound — that's when you know it's forming.
Frequently Asked Questions
Nutrition
Per serving (approximate values)
520
Calories (kcal)
28
Protein (g)
56
Carbs (g)
20
Fat (g)
1
Fiber (g)
680
Sodium (mg)
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Home cook developing Chinese recipes for Western kitchens. Every recipe is tested with ingredients from Trader Joe's, Whole Foods, or Walmart — no wok required.
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