Claypot rice
Template:Short description Template:Infobox prepared food Claypot rice (Template:Zh), 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 dish is cooked over a charcoal stove, giving it a distinctive flavor. 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.
Gallery
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Claypot chicken rice with added dark soya sauce
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Cantonese casserole rice
See also
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References
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