The only thing is they do require more work to clean up but you can make sweet soups, clay pot rice, three cup chicken, congee and more in clay pots 💜👌🏼 Have you had 煲仔饭 bo zai fan or clay pot rice before? It’s a super comforting dish and reminds me of food I ate in Hong Kong, my grandparents’ cooking, and the happy warm days of childhood. This is probably the tenth clay pot rice I’ve ever made and I’ve finally got it down to a perfect science. I’d love to share the full recipe but will save it for my upcoming savory cookbook out 2024 For the chicken marinade though, it’s my mom’s and I can share that since she’s so proud of it We had 4 organic boneless chicken thighs *about 1 lb for 4 people* 1/4 tsp kosher salt 1 tsp chicken bouillon 1 teaspoon oyster sauce 1 teaspoon white pepper 1 teaspoon sesame oil 2 teaspoon soy sauce 1 teaspoon old or dark soy sauce 2 tsp cornstarch + 2 tsp water mixed into a slurry 1 tsp any oil or sesame oil 
If using chicken breast, add one beaten egg to make the chicken more slippery as my mom puts it! Claypot rice tricks: High heat until the water boils, then low heat to simmer and cook the rice OIL! SAUCE! All needed Stir fry your ingredients first and place on top of the rice as it’s almost ready #hongkongfoodie #cantonesecuisine #mealprep #recipeoftheday #lunarnewyear #chinesefood #chinesecooking