Claypot Chicken Rice (Using Rice Cooker)

Enjoy the delicious, warm flavors of Claypot Chicken Rice, featuring seasoned, succulent chicken, Chinese sausage, and mushrooms layered atop a bed of steamed rice, with a crispy layer of rice underneath.

What is claypot chicken rice?

Claypot chicken rice (known as "bo zai fan" in Cantonese) is a Chinese comforting dish consisting of seasoned velveted chicken, Chinese mushrooms, and Chinese sausage cooked over rice, traditionally prepared in a clay pot.

In Cantonese, bo zai fan translates to "little pot rice."

There are many variations, with additional ingredients such as yellow lily buds and wood ear mushrooms.

The signature hallmark of clay pot rice is the layer of crispy rice that forms on the bottom, known as "fan jiu."

Why you'll love this recipe 

This recipe for Chinese claypot chicken rice:

Doesn't require a clay pot: not everyone has an earthenware clay pot, which can be intimidating to use. This recipe simply uses a rice cooker, which is commonly found in many households. 

Is streamlined: the recipe has a few components, but is broken down in a simple manner to follow.

Comforting and delicious: the result is a warm and cozy, flavorful dish filled with chunks of savory delicious ingredients.

Gluten-free: this dish is naturally gluten-free, with rice as the main starch.

Ingredients you'll need

• chicken: preferably thigh, but you can use any cut; cut into small pieces
• aromatics: garlic, ginger
• dark soy sauce: adds a darker color to the chicken; usually less salty than regular light soy sauce
• light soy sauce: or regular soy sauce, for salty flavor
• Shaoxing wine: optional
• sesame oil: adds aroma and flavor, and helps the rice crisp up on the bottom
• cornstarch: adds a silky, velvety texture to the chicken and keeps it tender and moist
• jasmine rice: long-grained rice, or you can use sticky rice, which will give it more of a lo mai gai feel
• Chinese mushrooms: also known as shiitake mushrooms; needs to be soaked in hot water -- reserve soaking water for rice
• red dates (Chinese jujubes): soaked in hot water; adds a sweet flavor; used in red date candy and soups
• Chinese sausage (lap cheong): cut into 1" chunks

You can find these ingredients at your local Asian grocery store or supermarket.

Variations

While chicken is the most common version of this dish, you can use pork ribs, pork belly, chicken feet, tofu, eggplant or taro.

Other additions can include yellow golden lily buds, wood ear mushrooms, and vegetables like bok choy or yu choy.

How to make claypot rice

Marinate the chicken

In a large bowl, combine chicken pieces, dark soy sauce, light soy sauce, Shaoxing wine, sugar, pepper, sesame oil and cornstarch.

Give everything a stir to combine thoroughly.

Cover and place into the fridge for at least 30 minutes to overnight.

Prepare the rice

Rinse the rice under running water until the water runs clear.

Add the rice to a rice cooker liner.

In a bowl or jug, add in reserved mushroom soaking water, plus enough water to make approximately 480ml total liquid to cover the rice.

Pour the combined liquid in the rice.

Add in sesame oil and give it a good stir using a pair of chopsticks.

Layer the Chinese mushrooms, red dates (Chinese jujubes), Chinese sausage (lap cheong) and the reserved ginger and garlic on top of the rice.

Set aside.

Heat up a frying pan with 1 tablespoon vegetable oil over medium heat.

Add in the chicken pieces and marinade, and cook for 2-3 minutes, until partially cooked.

Remove from heat and transfer over the rice and other toppings.

Cook the mixture in the rice cooker. If your rice cooker has a keep warm function, let it reheat for another 5-10 minutes to create the crispy crust on the bottom.

When ready to serve, give everything a mix using a rice paddle.

When serving, ensure to include a portion of crispy rice accompanied by chopped green onions, and, if desired, chopped cilantro and additional soy sauce.

How to serve

Mix the components of the chicken clay pot rice and serve with a bit of the crispy rice and additional soy sauce, if desired.

How to store & reheat

Transfer and store any leftover clay pot rice in an airtight container in the fridge for up to 1 week.

To reheat, microwave the rice until warmed through. Note that you'll lose that crispy crunchy rice layer when reheated this way.

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Recipe adapted from Adam Liaw.