This version of Bo zai fan, or Chinese clay pot rice, combines sweet-savory Chinese sausage with steamed chicken, earthy shiitake mushrooms, and tender bok choy. It’s the ultimate one-pot comfort food and a staple in Hong Kong cuisine. Once you have the technique down, this recipe is endlessly riffable, using other combinations of meats, seafood, and vegetables. Cooking in a clay pot helps the rice develop a crunchy bottom layer. Try to resist opening the lid while cooking—you will know the rice is done when you smell the distinct nutty aroma of well-toasted rice.
Cook’s Notes: If using a Dutch oven to make this dish, there may be too much liquid at the end as it’s not as porous as a clay pot. Uncover and let simmer until excess liquid evaporates, about 1 minute. Then cover and let sit as directed.
To substitute dark soy sauce: Mix 1 tsp. regular soy sauce with ¼ tsp. molasses and a pinch of sugar in a small bowl.