Cantonese Claypot Rice (Bāo Zǎi Fàn, 煲仔饭) is a beloved traditional dish from Guangdong, China, known for its aromatic rice, savory toppings, and the irresistible crispy “socarrat” layer at the bottom. Served in individual claypots, it’s a warming, hearty meal perfect for lunch or dinner.

The magic of claypot rice lies in the slow cooking process, which allows rice to absorb flavors from meat, vegetables, and sauces, while forming a golden crust at the bottom called “fan zao” (饭焦)—crispy, nutty, and intensely flavorful.

📝 Ingredients (Serves 2–3)

For the Rice:

1 ½ cups jasmine or long-grain rice

2 cups water


Proteins & Toppings:

150g chicken thighs, cut into bite-sized pieces

50g Chinese sausage (lap cheong), sliced thin

100g shiitake mushrooms, sliced

Optional: prawns, firm tofu, or pork belly


Seasoning & Sauce:

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sugar

1 tsp sesame oil

2 cloves garlic, minced

1–2 spring onions, chopped (for garnish)

Optional: chili oil for heat

🔥 Step-by-Step Cooking Instructions

Step 1: Prepare the Rice

Rinse rice until water runs clear.

Soak for 20–30 minutes (optional, for softer grains).

Drain and place in the claypot with 2 cups water.

Step 2: Add Proteins & Toppings

Layer chicken pieces, Chinese sausage, and mushrooms evenly over the rice.

Drizzle a little soy sauce and sesame oil over the toppings.

Step 3: Cook in Claypot

Cover claypot and cook over medium heat until water boils.

Reduce to low heat and simmer for 15–20 minutes until rice is cooked and most of the liquid is absorbed.

For the signature crispy bottom layer, increase heat slightly for the last 2–3 minutes, but watch carefully to avoid burning.

Step 4: Prepare the Sauce

Mix soy sauce, oyster sauce, sugar, sesame oil, and minced garlic in a small bowl.

Pour over cooked rice just before serving.

Step 5: Serve

Gently stir to combine rice and toppings.

Garnish with chopped spring onions and optional chili oil.

Serve directly in the claypot for an authentic experience.

🌿 Tips & Variations

Claypot Alternative: If a claypot isn’t available, use a heavy-bottomed saucepan. Crisping may be less pronounced.

Protein Variety: Try duck, beef slices, or seafood for different flavors.

Vegetables: Baby bok choy, bell peppers, or Chinese greens pair well.

Crispy Bottom Layer: The fan zao is the highlight—ensure moderate heat at the end to achieve a golden crust.

🍚 Serving & Experience

Cantonese Claypot Rice is comfort food at its finest. Each bite combines soft, fluffy rice, savory toppings, and nutty crispy grains from the claypot. It’s a communal, cozy meal that’s both flavorful and satisfying.

Enjoy it steaming hot directly from the pot, and you’ll understand why it’s a staple in Cantonese households and restaurants alike.