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Clay Pot Rice — traditional dish from Guangdong, China
Main course Meat

Food Flavour DNA

Nutritional Values

🔥540kcal
💪26gProtein
🌾80gCarbs
🥑16gFat
🌿2gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🌾 Gluten 🫘 Soy

Clay Pot Rice

How to order / say it
Say it 煲仔飯 — [bow-jai fan]
Order I'd like a pot of clay pot rice, please.
Locally 我要煲仔飯，謝謝。
Say locally

Rice cooked with meats and vegetables in a clay pot.

Why try it?

This dish showcases the communal dining spirit, where everyone gathers to dig into a fragrant, burnt-edge rice pot. It speaks to the comfort of home-cooked meals blending simplicity and complexity.

How it tastes

The rice is slightly crispy on the bottom, aromatic from soy sauce and meats. The toppings vary, often savory and juicy, adding rich depth to each spoonful.

Origin & History — first documented: 1930

Originating from Guangdong, Clay Pot Rice gained popularity in Hong Kong in the 20th century as an affordable, comforting meal. It became widespread in dai pai dongs, linking to the region's fast-paced lifestyle.

Recipe

Ingredients

  • 🌾 200 g rice
  • 🥩 150 g chicken thigh
  • 🥩 50 g Chinese sausage
  • 🥣 30 ml dark soy sauce
  • 🧂 10 g ginger
  • 🧄 20 g green onions

Method

  1. 1 Rinse rice and place in a clay pot with water.
  2. 2 Add chicken, sausage, soy sauce, and ginger.
  3. 3 Simmer until rice is cooked and forms a crust.
  4. 4 Garnish with green onions and serve directly from the pot.

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All Asia recipes — China — Hong Kong — Clay Pot Rice
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