This version of Bo zai fan, or Chinese clay pot rice, combines sweet-savory Chinese sausage with steamed chicken, earthy shiitake mushrooms, and tender bok choy. It’s the ultimate one-pot comfort food and a staple in Hong Kong cuisine. Once you have the technique down, this recipe is endlessly riffable, using other combinations of meats, seafood, and vegetables. Cooking in a clay pot helps the rice develop a crunchy bottom layer. Try to resist opening the lid while cooking—you will know the rice is done when you smell the distinct nutty aroma of well-toasted rice.
Cook’s Notes: If using a Dutch oven to make this dish, there may be too much liquid at the end as it’s not as porous as a clay pot. Uncover and let simmer until excess liquid evaporates, about 1 minute. Then cover and let sit as directed.
To substitute dark soy sauce: Mix 1 tsp. regular soy sauce with ¼ tsp. molasses and a pinch of sugar in a small bowl.
1″ piece ginger, peeled, finely chopped
garlic cloves, finely chopped
Tbsp. soy sauce
tsp. dark soy sauce (see Cook’s note)
Tbsp. Shaoxing wine (Chinese rice wine) or dry sherry
tsp. oyster sauce
tsp. freshly ground white pepper
lb. skinless, boneless chicken thighs, cut into 1½” pieces
dried or fresh shiitake mushrooms
tsp. vegetable oil
lap cheong (Chinese sausages), casings peeled, sliced ¼” thick
cup jasmine rice
cups low-sodium chicken broth
small heads baby bok choy, leaves separated
scallion, thinly sliced on a diagonal