Name: Claypot Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups Jasmine Rice; 2.5 cups Water; 3 links Chinese Sausage (Lap Cheong); 4 oz Cured Pork Belly (Lap Yuk); 10 oz Chicken Thighs, boneless and cubed; 1 tbsp Fresh Ginger, julienned; 4 heads Bok Choy; 2 tbsp Light Soy Sauce; 1 tbsp Dark Soy Sauce; 1 tbsp Oyster Sauce; 1 tsp Sesame Oil; 1 tbsp Peanut Oil

"Experience the ultimate comfort food with this traditional Cantonese Claypot Rice, featuring succulent marinated meats and fragrant jasmine rice. The highlight is the 'guoba'—a perfectly crisp, golden layer of rice at the bottom that absorbs all the savory soy-based sauce."

Ingredients

Qty	Item
2 cups 400 g	Jasmine Rice
2.5 cups 600 ml	Water
3 links 150 g	Chinese Sausage (Lap Cheong)
4 oz 115 g	Cured Pork Belly (Lap Yuk)
10 oz 280 g	Chicken Thighs, boneless and cubed
1 tbsp 6 g	Fresh Ginger, julienned
4 heads 200 g	Bok Choy
2 tbsp 30 ml	Light Soy Sauce
1 tbsp 15 ml	Dark Soy Sauce
1 tbsp 15 ml	Oyster Sauce
1 tsp 5 ml	Sesame Oil
1 tbsp 15 ml	Peanut Oil

How to Make Claypot Rice

Rinse the jasmine rice and soak it in water for at least 30 minutes, then drain.

Marinate the chicken cubes with ginger, 1 teaspoon of light soy sauce, and a pinch of cornstarch.

Thoroughly grease the inside of the claypot with peanut oil to prevent sticking and encourage a crispy crust.

Add the soaked rice and 2.5 cups of water to the claypot. Bring to a boil over medium heat without the lid.

Once the water level drops below the rice and small 'steam holes' appear on the surface, arrange the sliced sausages, cured pork, and marinated chicken evenly over the rice.

Cover the pot with a tight-fitting lid and reduce the heat to the lowest setting. Cook for 12-15 minutes.

Drizzle a little extra oil around the inner edges of the pot to help create the golden crust. Turn the pot slightly every 2 minutes to ensure the heat hits the sides of the pot evenly.

Increase the heat to medium-low for the final 2 minutes until you hear a faint crackling sound. Turn off the heat and let it rest, covered, for 5-10 minutes.

While resting, blanch the bok choy in boiling water for 1 minute.

Whisk the light soy sauce, dark soy sauce, oyster sauce, and sesame oil together. Pour the sauce over the hot rice, garnish with the bok choy, and scrape the bottom to serve the crispy crust.

·
Soaking the rice is essential for even cooking and preventing a hard center.
·
Listen for the crackle; that sound indicates the bottom crust (guoba) is forming perfectly.
·
Use a heat diffuser if you are using a glass-top or electric stove to protect the claypot from cracking.
·
Don't skip the dark soy sauce; it provides the deep, rich color and caramel flavor typical of authentic claypot rice.

Frequently Asked Questions

Can I make this without a claypot?

Yes, you can use a heavy-bottomed Dutch oven or a cast-iron pot, though the heat distribution and crust texture may vary slightly.

How do I prevent my claypot from cracking?

Always start with low to medium heat and never place a hot claypot on a cold surface like granite or metal. Use a wooden trivet.

What is the best type of rice to use?

Long-grain Jasmine rice is the standard. Avoid short-grain or sushi rice as they are too sticky for this specific preparation.

How do I clean the claypot if the rice sticks?

Soak the pot in warm water for 30 minutes. Avoid using harsh soaps as the clay is porous and can absorb the flavor.

Step-by-Step Visual Guide

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