Chinese Claypot Rice
Chinese Claypot Rice, known as 'bo zai fan' in Cantonese, is a comforting one-pot dish where rice is cooked and served in a traditional clay pot, often topped with savory ingredients like Chinese sausage, chicken, or salted fish. It originates from Guangdong province and is a staple of Cantonese cuisine, celebrated for its crispy rice crust at the bottom.
🍽️ Nutrition at a glance
This dish is primarily high in carbohydrates from the rice, with moderate protein from the meat toppings and fat from the sausage or oil used. A typical serving provides a good source of energy, along with essential minerals like iron and B vitamins from the meat and rice.
Nutrition breakdown
| Calories | 650 kcal |
| Protein | 25 g |
| Carbs | 90 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 900 mg |
| Iron | 3.5 mg |
| Thiamin (B1) | 0.4 mg |
| Niacin (B3) | 8 mg |
| Selenium | 18 mcg |
| Phosphorus | 300 mg |
| Zinc | 4 mg |
| Manganese | 1.8 mg |
| Potassium | 350 mg |
Per 1 typical serving (about 400 g) · estimated, varies by recipe
💡 What's interesting
The prized 'guo ba' or crispy rice crust at the bottom of the pot is a textural highlight, achieved by the slow cooking in the clay vessel. Nutritionally, the clay pot itself is believed to retain heat and moisture effectively, potentially enhancing the digestibility of the rice.
