New York Times

Clay Pot Rice With Chicken and Sausage

A satisfying blend of sticky rice and savory meat, clay pot rice is known in Cantonese as bo zai fan. This Southern Chinese dish simmers, then steams, rice with sausages, bacon or both, so that their fat coats the grains and helps create a crackling crust on the bottom of the pot. In this variation, marinated chicken is nestled into the mix, its meat making for a more substantial meal. Lop cheong, a Cantonese sausage that’s a little sweet, is available in Chinese markets, but other sweet cured pork, like maple bacon, works as well. Even though this meal is named for the pot in which it’s cooked, a Dutch oven or cast-iron skillet works, too.