Claypot rice

Singapore-style claypot chicken rice with sliced chicken, salted fish, Chinese sausage and vegetables.
Place of origin	China
Region or state	Guangdong,Hong Kong
Main ingredients	Rice,chicken,Chinese sausage
Media: Claypot rice

Claypot rice (Chinese:煲仔飯;Jyutping:bou1 zai2 faan6), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely inGuangdong inSouthern China as well as the Chinese communities ofMalaysia,Indonesia,Singapore andThailand.^[1]

The rice is presoaked, or in some casespar-cooked, and finished in theclaypot with other ingredients which then flavor the rice. The bottom develops ascorched rice crust similar to that in Koreandolsot bibimbap or Iranian “tahdig” and Spanishpaella.^[2] It is commonly served with chicken,Chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options.

Traditionally, the dish is cooked over a charcoal stove, giving it a distinctive flavor. Some places serve it with thick, sweetenedsoy sauce and sometimes dried salted fish.^[3][4] Due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready.

• 
  Claypot chicken rice with added dark soya sauce
• 
  Cantonese casserole rice

• Satti sorru
• Clay pot cooking
• Dolsot bibimbap
• Kamameshi
• Sapo tahu
• List of rice dishes

• Singaporean rice dishes
• Chinese rice dishes
• Chicken and rice dishes
• Sausage dishes

• Articles with short description
• Short description is different from Wikidata
• Articles containing Chinese-language text