The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The bottom develops a scorched rice crust similar to that in Korean dolsot bibimbap or Iranian “tahdig” and Spanish paella.[2] It is commonly served with chicken, Chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options.
Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with thick, sweetened soy sauce and sometimes dried salted fish.[3][4] Due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready.
