Claypot rice is a signature dish of Hong Kong; we have verified places to eat it in Hong Kong. Start with where to eat Claypot rice in Hong Kong.
Claypot rice · Hong Kong
Claypot rice (bo zai fan) is presoaked rice finished in a clay pot with chicken or Chinese sausage until a scorched crust forms at the bottom, best over charcoal and served with sweet soy.
Claypot rice is a traditional Cantonese dinner from Guangdong. The rice is presoaked or part cooked, then finished in the clay pot with the other ingredients, which flavour it, while the bottom forms a scorched crust. Cooked over a charcoal stove it takes on a distinctive flavour, and some places add thick sweetened soy sauce and dried salted fish. Because it is slow cooked to order, expect a wait of 30 to 45 minutes. In Hong Kong the food stalls of the Temple Street Night Market serve it among their evening dishes.
Where to eat in Hong Kong:
- Kwan Kee Clay Pot Rice
- Temple Street Night Market food stalls
Where to eat Claypot rice in Hong Kong: the editor picks
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