Bei Gu Hua Ji Bao Zai Fan (Cantonese Chicken and Mushroom Claypot Rice)
The flavor of the chicken envelops the rice! Hong Kong Earthen Pot Rice Stirring the Finest Okege
Description
The absolute staple of HK winter tradition. Raw rice is cooked in a small claypot. Just as water evaporates, it is topped with marinated velveted chicken and thick dried shiitake, then steamed. The golden scorched rice at the bottom is the main star.
Restaurants serving Bei Gu Hua Ji Bao Zai Fan (Cantonese Chicken and Mushroom Claypot Rice)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Indica rice
- Chicken
- Dried shiitake
- Ginger
- Soy sauce
- Oyster sauce
- Potato starch
- Oil
Instructions
- [Authentic Recipe]
- Soak Indica rice.
- Rehydrate shiitake and slice. Chop bone-in chicken and massage with soy, oyster sauce, starch, and oil to velvet it.
- Boil rice in a claypot.
- Spread chicken and shiitake on top when holes appear on the rice.
- Cover and simmer on extreme low.
- Drizzle oil around the rim before finishing to fry a crispy crust.
- Pour special sweet soy sauce over the hot pot.
Learn more Spice, substitutes, tips
Key spices
Umami of chicken fat and roasted aroma of sweet soy
Substitutes at Japanese supermarkets
Cook in JP claypot, adding chicken and sesame oil halfway
Pairing
Clear Cantonese Soup / Pu'er Tea
Trivia
[Trivia] 'Bao Zai' means small claypot. 'Hua Ji' refers to velveted chicken. Artisans adjusting heat to create perfect crusts is the most vibrant daily scene in Hong Kong.
Eating tips & etiquette
[Unique Eating] Pour the sauce to create a violent sizzle. Use a spoon to scrape the crispy golden scorched rice off the bottom, mixing everything thoroughly. The contrast between bouncy chicken and crunchy rice is flawless.
Allergen
Poultry, Soybeans, Wheat