Claypot rice (Chinese: 煲仔飯; Jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand.[1]
 Singapore-style claypot chicken rice with sliced chicken, salted fish, Chinese sausage and vegetables. | |
| Place of origin | China |
|---|---|
| Region or state | Guangdong, Hong Kong |
| Main ingredients | Rice, chicken, Chinese sausage |
The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The bottom develops a scorched rice crust similar to that in Korean dolsot bibimbap or Iranian “tahdig” and Spanish paella.[2] It is commonly served with chicken, Chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options.
Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with thick, sweetened soy sauce and sometimes dried salted fish.[3][4] Due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready.
Gallery
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Claypot chicken rice with added dark soya sauce -
Cantonese casserole rice
See also
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References
edit- ^ Tay, Priscilla (31 March 2021). "Claypot Rice Stalls In Singapore Including Halal And Michelin Bib Gourmand Claypot Rice". EatBook.sg - Singapore Food Guide And Review Site. Retrieved 16 June 2022.
- ^ "Clay Pot Rice, A Traditional Delicacy". cultural-china.com. Archived from the original on 30 December 2013. Retrieved 29 December 2013.
- ^ Robert Sietsema. "A-Wah Serves Up Pot in Chinatown". The Village Voice.
- ^ Susan Jung. "How to cook clay pot rice – a classic Cantonese comfort food and winter warmer". South China Morning Post.