Clay pot rice, bou zai faan (煲仔飯) in Cantonese, is rice cooked in a small earthenware pot with its toppings steaming on top: slices of Chinese sausage and cured pork, marinated spareribs, or chicken. As the rice cooks, the fat and juices from above seep down, and the bottom layer toasts against the hot clay into a golden crust. A drizzle of sweet soy at the table finishes it. It is one of the most comforting dishes in Cantonese cooking, and the crust is the part people talk about.
A dish of the clay pot
Cooking rice in earthenware is very old in southern China, and the clay pot remains a basic tool in Cantonese kitchens for soups, braises and rice. Clay holds heat and releases it slowly and evenly, which is exactly what rice needs to cook through and form a crust without burning.
Clay pot rice as a dish is most closely associated with Guangzhou, Hong Kong and the Pearl River Delta, where it is especially popular in the cooler months. In Hong Kong, street-side restaurants once lined up rows of small pots over charcoal or gas flames each winter evening, a sight many people remember fondly. Exact origins are not recorded, and every region has its own favourite toppings.
Lap mei and spareribs
Two toppings stand out as classics.
- Lap mei (臘味), Cantonese cured meats, are the winter favourite. Sweet, wine-scented Chinese sausage (lap cheong), liver sausage and cured pork belly are sliced and laid over the rice, where their fat melts into it.
- Spareribs and chicken feet make a heartier, saucier pot. The meat is marinated, often with garlic and black bean or other savoury seasonings, then cooked over the rice so its juices season every grain.
Other popular versions use chicken with mushrooms, beef with egg, or eel. Whatever goes on top, a green vegetable is often served alongside to balance the richness.
The crust, and how to get it
The crisp layer at the bottom, called faan jiu (飯焦), is the reward for patience. Cooks generally:
- soak and par-cook the rice in the pot over strong heat;
- add the toppings once the water has mostly absorbed, so they steam rather than boil;
- lower the heat and turn the pot over the flame so the crust forms evenly all the way round;
- drizzle oil around the inside rim near the end, which helps the rice toast and release.
Because of this process, clay pot rice is not a fast dish. It is worth ordering early.
How to eat it
When the pot arrives, it will be very hot.
- Pour the sweet soy sauce gradually over the toppings and rice, tasting as you go.
- Mix it through, turning the top layer of rice with the meat and sauce.
- Save the crust for last. Once the soft rice is served, scrape the golden crust from the sides and bottom with a spoon. Some people let the pot rest a minute with the lid on to loosen it.
Clay pot rice at Neptune Palace
We serve two clay pot rice dishes at both Neptune Palace locations, in Vancouver at Marine Gateway and in Burnaby at The Amazing Brentwood: Chinese Cured Meats & Rice in Clay Pot (臘味煲仔飯, menu 505) and Spareribs & Chicken Feet Rice in Clay Pot (排骨鳳爪煲仔飯, menu 506). Both are listed on our dim sum menu.
A clay pot shared among the table turns a dim sum meal into a full lunch, especially on a cold Vancouver day. As with any clay pot rice, order it near the start of the meal. Dim sum is served every day until 3pm; for weekend tables, calling ahead is recommended.
Questions, answered
What is the crust at the bottom of clay pot rice?
It is called faan jiu (飯焦) in Cantonese: rice that has toasted against the hot clay into a golden, crackling layer. Many diners consider it the best part and scrape it up at the end.
What sauce goes on clay pot rice?
A sweetened soy sauce, often blended with a little oil and stock, is poured over just before eating. Add it gradually and mix it through the rice.
Why does clay pot rice take longer to arrive?
The rice is generally cooked in its own pot, and the toppings cook on top as the rice finishes, so it takes longer than steamed dim sum. It is worth ordering early in the meal.
Which clay pot rice dishes does Neptune Palace serve?
We serve Chinese Cured Meats & Rice in Clay Pot (505) and Spareribs & Chicken Feet Rice in Clay Pot (506) at both our Vancouver and Burnaby (Brentwood) restaurants.