Claypot rice (bao zai fan) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Singapore Servings: Serves 4
Singapore Servings: Serves 4Claypot Rice, known as Bao Zai Fan, is a beloved rice dish that has transcended its humble origins in the bustling streets of Singapore’s hawker centers to become an iconic culinary treasure. This dish traditionally features white rice cooked to a tender crisp at the bottom in a claypot, combined with succulent chicken, aromatic Chinese sausages, and earthy Shiitake mushrooms, all enveloped in a savory soy-based sauce. The magic of Claypot Rice lies in its ability to create layers of flavor and texture with every bite. The slightly charred, caramelized crust that forms at the bottom of the pot is a cherished reward for those who savor this comforting dish.
Ingredients
- chicken thighs, boneless, skinless – 4 pieces / 600 g
- long grain rice – 2 cups / 400 g
- water – 3 cups / 720 ml
- Chinese sausage (lap cheong) – 2 links / 100 g
- Shiitake mushrooms, dried – 6 pieces / 50 g
- dark soy sauce – 2 tbsp / 30 ml
- light soy sauce – 2 tbsp / 30 ml
- oyster sauce – 1 tbsp / 15 ml
- ginger, minced – 1 tbsp / 15 g
- garlic, minced – 2 cloves / 10 g
- spring onions, chopped – 3 stalks / 30 g
Instructions
- Soak the dried Shiitake mushrooms in warm water until soft, about 20 minutes, then slice thinly.
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a bowl, marinate the chicken with dark soy sauce, light soy sauce, oyster sauce, ginger, and garlic. Set aside for 30 minutes.
- In a claypot or heavy-bottomed pot, add the drained rice and water. Cover and cook on medium heat for about 15 minutes until the water is almost absorbed.
- Arrange the marinated chicken, Chinese sausages, and Shiitake mushrooms over the rice. Reduce the heat to low and continue cooking for another 10-15 minutes until the chicken is fully cooked and the rice forms a crispy crust at the bottom.
- Turn off the heat and let the pot sit covered for 10 minutes to allow the flavors to meld.
- Garnish with chopped spring onions and serve hot.
Substitutions
- Chinese sausage (lap cheong) -> chorizo or turkey sausage
- Shiitake mushrooms -> button mushrooms or portobello
- dark soy sauce -> Tamari for gluten-free option
Enhancements in the Next Evolution
- Add a dash of sesame oil for a nutty aroma.
- Include sliced bok choy for added greens.
- Top with a fried egg for richness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
