Claypot rice (Bou jai fan) from The Vibrant Hong Kong Table: 88 Iconic Vegan Recipes from Dim Sum to Sweet Buns (page 203) by Christine Wong

  • five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • garlic powder
    Buy Now
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    The book's "Clear stock" and "Chinese sausages" called for in this recipe can be made in advance. Can substitute green radishes for daikon radishes, dried wakame for kombu, unsalted whole cashews for Chinese almonds, and rock sugar or cane sugar for longan fruits.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Clear stock" and "Chinese sausages" called for in this recipe can be made in advance. Can substitute green radishes for daikon radishes, dried wakame for kombu, unsalted whole cashews for Chinese almonds, and rock sugar or cane sugar for longan fruits.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.