Place of origin | China |
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Region or state | Guangdong |
Main ingredients | Rice, chicken, Chinese sausage |
Claypot rice ( Chinese: 煲仔飯; Jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand. [1]
The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The bottom develops a scorched rice crust similar to that in Korean dolsot bibimbap or Iranian “ tahdig” and Spanish paella. [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 cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with thick, sweetened soy 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.
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Place of origin | China |
---|---|
Region or state | Guangdong |
Main ingredients | Rice, chicken, Chinese sausage |
Claypot rice ( Chinese: 煲仔飯; Jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand. [1]
The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The bottom develops a scorched rice crust similar to that in Korean dolsot bibimbap or Iranian “ tahdig” and Spanish paella. [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 cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with thick, sweetened soy 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.
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Articles | |||||||
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Dishes |
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Snacks and desserts | |||||||
Drinks |
Individual dishes | |
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Shared dishes | |
Isan dishes | |
Northern Thai dishes | |
Southern Thai dishes | |
Snacks |
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Desserts |
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Miscellaneous |
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Beverages | |
See also | |