Authentic Cantonese Beef Clay Pot Rice Recipe

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Clay pot rice, aka Baozai fan, is an iconic Cantonese street food packed with rich flavors and contrasting textures. Imagine a pot of fluffy long-grain rice topped with savory, tender beef and perfectly cooked eggs; the bottom is carefully scorched until golden and crispy. My mouth is watering just thinking about it. So are you tired of the same old rice dishes and looking to try something new and exciting? Then this clay pot rice recipe is sure to impress.
Clay pot rice has many variations. Beef and egg is the classic choice; however, once you have the technique down, you can play around with other toppings, such as chicken, pork, sausage, fish, and shrimp.

INGREDIENTS

To marinate the beef
283g / 10 oz beef, sliced thinly
2.9g / ½ tsp salt
1.6g / ⅓ tsp baking soda
14g / 1 Tbsp Chinese cooking wine, optional (Amazon Link - https://geni.us/shaoxing-wine)
0.8g / ⅓ tsp ground white pepper  (Amazon Link - https://geni.us/white-peppercorns)
8.3g / 1.5 tsps dark soy sauce (Amazon Link - https://geni.us/dark-soy-sauce)
7.5g / 1 Tbsp cornstarch 
17g / 1 Tbsp satay paste, optional (Amazon Link - https://geni.us/satay-sauce)
27g / 2 Tbsps cooking oil 
13.5g / 1.5 Tbsps minced garlic
10g / 2 Tbsps diced white part of the scallions
6g / 2 tsps minced ginger

To make the seasoning sauce
25g / 1.5 Tbsps soy sauce (Amazon Link - https://geni.us/light-soy-sauce)
9g / ½ Tbsp oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce)
8.5g / ½ Tbsp fish sauce (Amazon Link - https://geni.us/fish-sauce)
4.2g / 1 tsp sugar
60g / ¼ cup water 

To cook the rice
300g / 1.5 cups jasmine rice (Amazon Link - https://geni.us/jasmine-rice)
360g / 1.5 cups water
27g / 2 Tbsps sesame oil to drizzle around the rims

To finish
1 egg
180g / about 6 baby bok choy, quartered and blanched
10g / 2 Tbsps diced green part of the scallions as garnish