I love to watch the professionals make bo jai fan (clay pot rice) – they do it with ... Lap cheong is Chinese wind-dried sausage, while yuen cheong is liver sausage. The best restaurants have ...

The magic of claypot rice? That golden, crispy base – soak up the rich beef juices, crack in an egg and let tradition do the rest (Gareth Morgans) ...

This Claypot Chicken Rice is easy to prep, easy to cook and extremely delicious. Featuring Chinese sausage and shitake mushrooms marinated in a thick soy sauce, this dish is stacked full of flavour.

For the Chinese sausage, you can use either plain (lap cheong) or liver sausage (yuen cheong), or both. The meat makes this a strongly flavoured dish, so it is best eaten with steamed rice.

“This Chinese claypot rice with beef is one of my favourite things to eat at gatherings. My father was one of the first to introduce claypot rice to the UK when he opened Poon’s & Co in 1973. Its ...