Bao Zai Fan--Rice in Clay Pot
Nov. 14, 2010 7:08 pm
Updated: Nov. 19, 2010 7:10 pm
As I promised, I am sharing a recipe with you that involves what I cooked last week--Lu Dan, Chinese roasted eggs (Click to get the recipe).
Bao Zai Fan is rice that is cooked in a Sha Guo (Clay Pot). It is one of the lunches I used to have when I went to high school and college in China. Sometimes people might even add peanuts, or taro cubes to the rice to add a different flavor to it. Some people
love rice in a clay pot, because they love the crispy part at the bottom of the pot.
1 1/2 cups Jasmine Rice--soak it in water for a least 1 hr
1 1/2 cups water
2 Chinese sausage--Xiang Chang. cut into thin slices
1 Roasted egg--cut in half
4 choy Sum (Or Bai Choy, You Choy, or Gai Lan)
3 teaspoon vegetable oil
1 teaspoon salt
2 tablespoon juice from Roasted eggs
Drain the water used to soak the rice. Mix the rice with 1 teaspoon vegetable oil, and then put in 1 1/2 cups fresh water.
Put the clay pot on a gas stove, turn the stove to medium heat.
Check the rice in about 10 minutes or so while you are preparing the other ingredients.
Bring a pot of water to a boil, put in two teaspoons vegetable oil and one teaspoon salt. Put in the Choy Sum. Keep the water simmering until the veggie is soft. Take it out and set it aside.
Put the Chinese sausage in a dry frying pan. Heat it up. Fry it until the oil comes out of the sausage, set it aside.
When you do not see visible water on top of the rice (should take 10 to 15 minutes), put the veggie, sausage and roasted egg on top of the rice. Cover the rice. Turn the stove to low heat for about 10 minutes.
Open the lid, you are ready to serve! (Serve with the roasted juice, you may pour the juice on top of the rice)
NOTE: Mix the rice with vegetable will prevent the rice stick to the bottom of the clay pot
Bao Zai Fan finished
cooking in process