Clay pot rice is a popular seasonal delicacy in Hong Kong for autumn and winter. Many people are fond of its rich aroma, while others love the charred rice crust formed at the bottom of the pots. Ms Heidi CHAN, a registered dietitian, reminds us that while clay pot rice is delicious, it is also a high-fat food trap. People who have hypertension or who are already overweight need to be careful with their meal planning.

As Heidi explains, many food ingredients used in cooking clay pot meals (such as preserved meats, chicken paws and spare ribs) are high in fat content. The rice will absorb much of the fat from meats in the cooking process, which increases their fat content.

Worse still, cooks always coat the bottom of the pots with a thin layer of cooking oil to prevent sticking, thus further increasing the fat content of the rice. According to Heidi, we should carefully consider the type of cooking oil to be used. Palm oil, for instance, contains about 50% of saturated fat; frequent consumption of it can increase the risk of cardiovascular diseases.