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Hong Kong · Cantonese

Claypot rice with chicken and Chinese sausage

Non-vegetarian

煲仔飯 · bou zai faan

Rice cooked in a claypot until a crisp golden crust forms on the bottom, topped with marinated chicken, shiitake and sweet Chinese sausage that steam on top, then drizzled with sweet soy sauce. A Hong Kong winter favourite.

Claypot rice with chicken and Chinese sausage is a Hong Kong rice dish, ready in about 1 hour 15 minutes and made with long-grain white rice and chinese sausage (lap cheong). It serves 2 and is rated intermediate to cook.

Start cooking
Claypot rice topped with cured meat and sliced spring onions
Photo: N509FZ / Wikimedia Commons · CC-BY-SA-4.0
Prep
15 min
Cook
30 min
Rest
30 min
Total
1 h 15 min
Serves
2
Level
Intermediate
Calories
816

Ingredients

2 servings

Chicken marinade

Sweet soy sauce

Equipment

Method

  1. Step 1

    Soak the rice for 30 minutes. Meanwhile marinate the chicken with the soy sauce (opens in a new tab), oyster sauce (opens in a new tab), wine, cornstarch (opens in a new tab) and ginger.

    • 5 min
    Meat coated in a spiced marinade in a bowl
    How it looks · Photo: Ip Photographer on Pexels

  2. Step 2

    Brush a claypot or heavy pot with the oil, add the drained rice and water and bring to the boil over medium-high heat, uncovered, until most of the water has disappeared and holes appear on the surface.

  3. Step 3

    Quickly lay the chicken, sausage and shiitake (opens in a new tab) on top, cover and cook on low heat.

    • 15 min
    • low heat

    Food safety: Check the chicken is cooked through before serving.

  4. Step 4

    Drizzle a little oil around the inside edge of the pot, then tilt and rotate the pot over medium heat for a few minutes to crisp the rice crust. Add the egg (opens in a new tab) now if using.

    • 5 min
    • medium heat

    Listen for a gentle crackle — that's the crust forming.

  5. Step 5

    Warm the sauce ingredients together, pour over the rice, scatter with spring onion (opens in a new tab) and bok choy (opens in a new tab) and mix at the table, scraping up the crust.

    • 2 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Hong Kong · Commonly attributedA Cantonese dish strongly associated with Hong Kong's dai pai dong and winter street stalls.Also popular in ChinaMore food from Hong Kong
Dish
Dinner · Rice dishes · Main courses
Cooking method
Steamed, Simmered
Taste
savoury, sweet & savoury, smoky
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · No nut ingredients · Beef-free · High-protein
Without the optional extras: Egg-freeWorked out from the ingredients. How labels work
Good for
One-pot
Cook more with
Long-grain white rice · Chinese sausage (lap cheong) · Chicken thigh · Soy sauce · Oyster sauce · Shaoxing wine
Techniques
Boiling · Simmering · Steaming · Marinating

Allergens

  • Contains, can be adapted: Eggsfrom egg
  • May contain: Crustaceansfrom oyster sauce
  • Contains: Molluscsfrom oyster sauce
  • Contains: Wheatfrom soy sauce, oyster sauce, shaoxing wine, chinese sausage (lap cheong)
  • Contains: Glutenfrom soy sauce, oyster sauce, shaoxing wine, chinese sausage (lap cheong)
  • Contains: Soyfrom soy sauce, oyster sauce, chinese sausage (lap cheong)
  • Contains: Sesamefrom toasted sesame oil
  • May contain: Sulphitesfrom chinese sausage (lap cheong)

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

816 kcal per serving

Estimated

1 serving ≈ 497 g · recipe makes 2

Where the energy comes from

  • Protein 20%
  • Carbohydrate 49%
  • Fat 31%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy816 kcal164 kcal
Protein39.5 g8 g
Carbohydrate98 g19.7 g
Net carbohydrate94.9 g19.1 g
Sugars——
Added sugars——
Fibre3.1 g0.6 g
Fat27.8 g5.6 g
Saturated fat——
Trans fat——
Cholesterol——
Sodium2263 mg455 mg
Salt equivalent5.7 g1.1 g
Vitamins & minerals per serving
Potassium
792 mg
Calcium
78 mg
Iron
6.8 mg
Magnesium
91 mg
Vitamin A (RAE)
—
Vitamin C
—
Vitamin D
—
Vitamin B12
—
Folate (DFE)
449 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: bok choy, egg.
  • Shaoxing wine: Sake (FDC 167723) used as a stand-in for Chinese rice cooking wine.
  • Chinese sausage (lap cheong): Dry/hard pork salami (FDC 172938) used as a stand-in; lap cheong is similarly fatty and cured but sweeter.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • A heat diffuser helps a thin claypot from cracking on gas or electric hobs.

Common mistakes

  • Lifting the lid too often while the rice steams — it never cooks through.
  • Turning the heat too high for the crust; listen for a gentle crackle, not a burning smell.

Storage

  • Best eaten from the pot. Refrigerate leftovers within 1 hour and eat within 1 day; reheat until piping hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3, 4, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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