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Easy Clay Pot Chicken Rice – Bao Zai Fan served fresh with toppings
Chef Nada

EASY CLAY POT CHICKEN RICE – BAO ZAI FAN (WITH RICE COOKER)

A comforting Cantonese one-pot meal made in a rice cooker. Tender marinated chicken, savory rice, and rich soy flavors all in one easy dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: One-Pot Meals, Rice Dishes
Cuisine: Cantonese, Chinese
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1.5 cups Jasmine rice Rinsed until water runs clear
  • 1.25 cups Chicken broth Or water
  • 2 Chicken thighs Boneless, cut into pieces
  • 1 Chinese sausage Sliced diagonally
  • 2 Dried shiitake mushrooms Soaked and sliced
  • 1 tbsp Light soy sauce For marinade
  • 0.5 tbsp Dark soy sauce Adds color and flavor
  • 1 tbsp Oyster sauce Adds umami
  • 1 tsp Sesame oil For fragrance
  • 0.5 tsp White pepper Optional heat
  • 1 tsp Sugar Balances the sauces
  • 1 tsp Minced garlic Fresh if possible
  • 1 tsp Grated ginger Fresh for best flavor
  • 2 Scallions Chopped, for garnish

Method
 

  1. Marinate Chicken: In a bowl, mix chicken thighs with light soy sauce, dark soy sauce, oyster sauce, sesame oil, garlic, ginger, sugar, and white pepper. Let marinate for 20–30 minutes.
  2. Rinse the Rice: Rinse jasmine rice under cold water until the water is clear. Drain well.
  3. Assemble in Rice Cooker: Add rice and chicken broth to the cooker. Gently layer the marinated chicken, Chinese sausage, and mushrooms on top. Do not stir.
  4. Cook: Set the rice cooker to the “White Rice” or “Cook” setting. Let it run the full cycle.
  5. Rest: Once cooked, leave it on "Keep Warm" for 10 minutes to let it finish steaming.
  6. Finish and Serve: Fluff the rice and mix gently. Garnish with scallions. Optionally, drizzle with a soy sauce mixture before serving.

Notes

  • For extra crisp rice at the bottom, leave the rice cooker on the “Keep Warm” setting for an additional 15–20 minutes after cooking.
  • If your rice cooker has a “crust” or “tahdig” function, use it during the final minutes to mimic the traditional claypot texture.
  • You can substitute Chinese sausage with turkey sausage or omit it for a lighter version.
  • Day-old rice can be used for a quick stir-fry version, but the flavor won’t be as deep as cooking from raw.
  • Add chili oil or sliced red chili on top for a spicy kick.
  • Store leftovers in an airtight container for up to 4 days in the fridge. Reheat using the microwave or pan-fry to crisp up again.