How to make Clay Pot Rice

Why cooks start here

Clay Pot Rice is cooked the way Cantonese cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Clay Pot Rice, a staple of Cantonese home cooking, is crafted with a deft hand, where salt is intuitively measured and fat is not spared. This comforting dish holds a revered spot at family tables, where it's shared among loved ones, embodying the warmth of home-cooked meals. Deceptively simple yet deeply satisfying, it captures the essence of everyday dining in southern China. The dish greets you with the aromatic embrace of jasmine rice, its tender grains mingling with the savory richness of lap cheong and succulent chicken thighs. Soy sauce and sesame oil weave through, imparting layers of umami, while scallions add a fresh, green lift. Each spoonful promises a harmony of textures and tastes, an invitation to savor the simple pleasures of a meal well-shared.