Claypot Rice (Bao Zai Fan or 煲仔飯) is a popular Cantonese dinner dish that is often enjoyed during the wintertime. It is also one of the stable dishes that people often would enjoy when visiting in Hong Kong - just as how it is named, the dish is traditionally cooked in a claypot on charcoal stoves, with ingredients like Chinese preserved meat like Lap Cheong, fresh meats, seafood and vegetables. That said, you can literally add any ingredients into the claypot rice!
To show our appreciation in such delicate yet versatile dinner dish, @clai_eats and I have come together to spice things up a little by demonstrating the cooking of claypot rice in traditional cooking method, with several Italian and western ingredients we've found from Mercato Gourmet by Giando, an Italian supermarket place located in Hong Kong where you can access high-quality seasonal produce that are sourced and imported directly from small family farms and producers in Italy.
With ingredients like Italian dried porcini, guanciale, salsiccia, truffle oil, we would demonstrate how you can still easily master this hearty dinner dish and reach the ultimate goal of having burnt rice crisp as the "finale" of this hearty enjoyment.