Authentic Bo Zai Fan – Clay-Pot Rice
A traditional Bo Zai Fan: fragrant rice slow-cooked in a clay pot.
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Servings: 2 personnes
Ingredients
For the meat
- 300 g ground pork ideally 30% fat
- 1 leek save a few slices for the fragrant oil
For the fragrant oil
- 6 tablespoons peanut oil
- 6 leek slices from the leek you saved
- 4 star anise
- 1 tablespoon fennel seeds
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon white peppercorns
- 2 cloves garlic peeled and gently crushed
For the fragrant water
- 6 tablespoons water just-boiled
- 2 ginger slices
- 1 teaspoon Sichuan peppercorns
Meat seasoning
- 1 teaspoon salt
- 0.5 teaspoon MSG
- 1 teaspoon sugar
- 0.5 teaspoon chicken bouillon powder
- 0.5 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
For the rice
- 210 g jasmine rice
- 230 g boiling water
- 1 teaspoon vegetable oil
- 1 teaspoon peanut oil or your preferred neutral oil
- 1 egg
- 1 green onion finely chopped
For the seasoned sauce
- 0.5 teaspoon sugar
- A pinch of MSG
- 4 teaspoons light soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon water
Procédé
Fragrant oil
- Warm the peanut oil over low heat.6 tablespoons peanut oil
- Add the leek slices, garlic, and star anise; let them sizzle for about 2 minutes.6 leek slices, 4 star anise, 2 cloves garlic
- Stir in the fennel seeds, Sichuan and white peppercorns, and cook for 2 minutes more.1 tablespoon fennel seeds, 1 teaspoon Sichuan peppercorns, 1 teaspoon white peppercorns
- Remove from the heat and let the spices steep for 10 minutes.
- Strain out the aromatics, then let the oil cool completely.
Fragrant water
- Using a mortar or the back of a spoon, bruise the ginger, then add the Sichuan peppercorns.2 ginger slices, 1 teaspoon Sichuan peppercorns
- Pour the just-boiled water over the mixture and steep for at least 10 minutes. Strain and cool completely.6 tablespoons water
Pork
- Thinly slice the leek.1 leek
- Place the pork in a large bowl and add all the seasonings.300 g ground pork, 1 teaspoon salt, 0.5 teaspoon MSG, 1 teaspoon sugar, 0.5 teaspoon chicken bouillon powder, 0.5 tablespoon Shaoxing wine, 1 tablespoon light soy sauce
- Stir vigorously in one direction with chopsticks or your hand.
- Drizzle in the fragrant water a tablespoon at a time, mixing until the meat turns tacky and clings to the bowl.
- Don’t rush—mix until everything is well incorporated.
- Add the sliced leek and the cooled fragrant oil; mix until evenly distributed.
- Cover and refrigerate.
Rice
- Rinse the rice at least three times until the water runs clear, then transfer to a bowl.210 g jasmine rice
- Bring the measured water to a boil and pour it over the rice.230 g boiling water
- Cover and soak for 30 minutes.
- Meanwhile, whisk together all the sauce ingredients and set aside.0.5 teaspoon sugar, A pinch of MSG, 4 teaspoons light soy sauce, 2 teaspoons fish sauce, 1 tablespoon water
- After the soak, heat a clay pot (or cast-iron pot with an oven-safe lid) over medium-high heat and coat the bottom with 1 tablespoon peanut oil.1 teaspoon peanut oil
- When the pot is hot, add the rice along with its soaking liquid and level the surface. At this point, preheat the oven to 230 °C / 445 °F.
- Cover and cook over medium heat for 8–10 minutes, until vigorous steam escapes.
- When the liquid has nearly evaporated, drizzle 1 tablespoon vegetable oil around the inner rim of the pot.1 teaspoon vegetable oil
- Cover and cook 1 minute longer.
- Transfer the pot to the preheated oven and bake for 20 minutes.
- Carefully remove the pot, spread the marinated pork over the rice, and leave a well in the centre for the egg.
- Return the pot to the oven and cook for another 7 minutes.
- Take the pot out of the oven, pour over the seasoned sauce, and finish on the stovetop over medium-high heat, rotating the pot to evenly brown the base for about 30 seconds.
- Turn off the heat, crack the egg into the centre, cover, and let it sit on the still-hot burner for 5 minutes until just set.1 egg
- Sprinkle with green onion and serve right away.1 green onion
Notes
Swap the vegetable oil for duck fat—it's sublime.
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