煲仔饭

Hong Kong Clay Pot Rice

Name: Hong Kong Clay Pot Rice
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: 200 g jasmine rice, soaked 1 hr; 2 links Chinese sausage (lap cheong); 200 g chicken thighs, sliced; 22 ml soy sauce; 5 ml dark soy sauce

⏱️ Prep: 1h🔥 Cook: 20 min⏰ Total: 1h 20mMEDIUM

DFNF

🛒 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

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)

Protein (g)

Carbs (g)

Fat (g)

Fiber (g)

680

Sodium (mg)