Two-Topping Clay Pot Rice
双拼煲仔饭 · shuāng pīn bāo zǎi fàn
双拼 is what you order in Hong Kong when one topping is not enough of a decision. The classic pairing is sausage plus something that needs time: the sausage renders into the rice during the whole cook, while the second topping only goes on near the end so it stays juicy. Learn that timing principle and you can pair anything.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- jasmine rice, rinsed茉莉香米，淘洗🏮 asian220 g
- Chinese sausage (lap cheong)腊肠🏮 asian2 links
- boneless chicken thigh, cut into 3 cm pieces去骨鸡腿肉，切3厘米块🛒 local220 g
- dried shiitake, soaked and sliced干香菇，泡发切片🏮 asian20 g
- oyster sauce蚝油🏮 asian15 ml
- light soy sauce生抽🏮 asian20 ml
- dark soy sauce老抽🏮 asian5 ml
- shaoxing wine绍兴黄酒🏮 asian15 ml
- cornstarch玉米淀粉🛒 local6 g
- fresh ginger, shredded鲜姜，切丝🛒 local15 g
- baby bok choy, halved小白菜，剖半🏮 asian120 g
- neutral oil食用油🛒 local15 ml
jasmine rice, rinsed: Rinsed until the water runs clear
Chinese sausage (lap cheong): Slice on the diagonal into 3 mm coins
boneless chicken thigh, cut into 3 cm pieces: The 'slow' topping; goes on with plenty of time left
baby bok choy, halved: Blanched separately and added at the table
neutral oil: Films the pot for an even crust
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Marinate the chicken with oyster sauce, half the light soy, dark soy, shaoxing wine and cornstarch. Rest 20 minutes while you soak and slice the mushrooms.
腌鸡肉
🔍 Look for Low heat 20 分钟 · 20 minutesVisual: 每块肉都裹着油亮的褐色腌料，碗底没有稀薄积液Each piece is filmed with a glossy brown marinade and nothing watery collects at the bottom
You know it's right when: 提起一块鸡肉时腌料挂得住The marinade clings when you lift a piece out
2Put the rice in the clay pot with 300 ml (1¼ cups) water and the oil. Bring to a boil over medium heat, stirring once.
砂锅下米加水
🔍 Look for Medium heat 6 分钟 · 6 minutesVisual: 乳白的水剧烈冒泡，米粒整体缓慢翻动Milky water bubbling hard with grains moving sluggishly throughout
You know it's right when: 整个锅面都有气泡冒出，不只是锅边Bubbles break across the whole surface, not just at the rim
3Scatter the drained chicken and mushrooms over the rice. Lay the sausage coins on top. Cover and drop to the lowest heat for 15 minutes.
双拼铺面小火焖
🔍 Look for Low heat 15 分钟 · 15 minutesVisual: 蒸汽稳定漏出；腊肠变得半透明，切面渗出橙色的油珠Steam leaks steadily; the sausage has turned translucent with visible beads of orange fat on the cut faces
You know it's right when: 水位已降到饭面以下，锅里飘出五香与酱香The water line has dropped below the rice surface and the pot smells of five-spice and soy
Sausage on the top layer. Its fat has to travel the furthest to season the most rice.
4Without lifting the lid, raise the heat to medium-low and cook 8–10 minutes until the aroma turns faintly toasty.
小火逼锅巴
🔍 Look for Medium-low 10 分钟 · 10 minutesVisual: 蒸汽变稀薄，气味从清米香转为坚果味Steam has thinned to wisps; the smell has shifted from clean rice to something nutty
You know it's right when: 锅底传来轻微的干裂声A faint dry crackle comes from the pot base
5Meanwhile blanch the bok choy in salted boiling water for 60 seconds, then drain well.
青菜焯水
🔍 Look for High heat 60 秒 · 60 secondsVisual: 菜帮鲜翠仍带脆感；菜叶深绿塌软Stems are bright jade and still hold some snap; leaves are deep green and wilted
You know it's right when: 菜帮能弯而不断，颜色鲜亮而非暗橄榄A stem bends without snapping and the colour stays vivid, not dull olive
6Off the heat, rest 5 minutes covered. Open, arrange the greens, scatter the remaining ginger and toss everything with the remaining light soy from the bottom up.
静置拌饭
🔍 Look for Low heat 5 分钟 · 5 minutesVisual: 米粒被腊油润成琥珀色，旁边是翠绿青菜与半透明腊肠片，金黄锅巴成片掀起Amber grains glazed with sausage fat, jade greens alongside translucent sausage coins, and golden crust lifting in sheets
You know it's right when: 勺子翻上来的是硬挺脆片而不是散粒The spoon brings up a rigid sheet rather than loose grains
Tips
- · One slow topping, one fast — that is the whole rule of the paired pot.
- · Slice the sausage on the diagonal. More surface area means more rendered fat into the rice.
- · Rest before opening. The crust releases from the pot wall during those 5 minutes.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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