What's your favourite CLAY POT RICE combo? 👇 SUBSCRIBE FOR MORE VIDEOS 👉kzread.info

@aspeninfall314

3 жыл бұрын

I have only done 3, chicken/shiitake/chinese sausage is getting the calls for a repeat from my family. Great recipe as I can add in baby corn and onion for a full meal and add my hot sauce for me!

@Super5152

3 жыл бұрын

hmm... kzread.info/dash/bejne/dHmj1ZmegtvfYrg.html XD

Thank you so much for this presentation. Fantastic!!!!

Just found this channel and I'm already in love!

@KindofCooking

3 жыл бұрын

Thanks for your support!

Soooo gooood!

According to an old cookbook from Hong Kong it is called Bo Zai Fan, which is a combination of both of Kevin's pronunciations. Well done Kevin! Like you said, it really doesn't matter, this dish ROCKS!

@KindofCooking

3 жыл бұрын

Yes!! I knew I was correct. Jk. My Chinese is terrrrible ... that’s why I usually leave it to kaman.

@TheGchiu

2 жыл бұрын

Hmm. Bo Zai Fan is the mandarin pronunciation so it's not going to be an old cookbook from HK where Cantonese is the dominant dialect!

I have been looking for one-pot meals that aren't stews, soups, casseroles. This hits all the flavour and none of the "winter food" feel that other one-pot dishes do. Super meal served with some nice cold drinks!

@KindofCooking

3 жыл бұрын

This is definitely an anytime dish! Love it all year round.

Love this dish. I don’t make this that often anymore cos I would need to make 2 to have enough to feed the family, that would mean I need 2 clay pots cooking at once. I learnt a new tip with the rehydration of the mushrooms... it works great. Give mushrooms a quick wash with water, then soak mushrooms in a ziplock bag with 1-2 teaspoons sugar dissolved in a bowl of water. Then mix in a teaspoon of corn starch. Soaking time is same as normal.. this makes the mushrooms silkier and gives them a light sweetness.

@KindofCooking

3 жыл бұрын

Thanks for the mushroom tip! Going to steal that one haha. Just make it when the family is out haha ;) hehe 2 isn’t that bad. It’s mostly hands off work.

@marykathrynpeachespettifor4459

3 жыл бұрын

I asked the questio earlier of would this work in a 6 qt cast iron Dutch oven because we're a large family too. @Meng Liu, any suggestions?

@mengliu4718

3 жыл бұрын

@@marykathrynpeachespettifor4459 I haven’t tried using a Dutch oven. I have doubts as to whether it will work as well in a Dutch oven for the following reasons: - cast iron take much longer to heat up and also long time to cool, this could result in the rice getting burnt - it will be harder to tilt and manoeuvre the Dutch oven to get an even browning and crisping of the crust on the bottom. - larger portions will be more difficult to cook evenly and get the same result. - clay pots tend to be porous, but cast iron Dutch ovens aren’t, so not sure how that would impact the results. My preference would still be to use a clay pot. I have made this using a rice cooker before.. but just as you would imaging, it didn’t have a nice crispy crust at the bottom, but works as a nice easy single pot recipe.

does this work on a glass stove top??

I tried making a clay pot rice for the first time prior to watching this and I also had the same thoughts about the handle too 😂

@mundanethings208

5 ай бұрын

I bought mine last sunday and the first time i used it, my fingers slipped bc i didnt think much of the “”handle”” when i bought it 😭 theres a not-so-visible crack but it still hurts knowing i dropped the lid

single serving clay pot cooking. just what I'm looking for. i don't even care about the crispy rice trick but that's certainly good to know.

@jforonda31383

5 ай бұрын

I do alot of rice and hot pot with my single-serving donabe clay pot. Best bachelor investment ever.

Wow look so nice!! !! I cook with clay pot but never use the cover because the handle very shorts 😂😂

That lid handle is just a huge conspiracy to make sure you break a lot of pots and keep buying more. But boy did that rice look good. worth it

@KindofCooking

3 жыл бұрын

Right!!!!

Look so yummy!! Our version in Malaysia will put some salted fish.

@KindofCooking

3 жыл бұрын

Yum. Malaysia 🤤 one of my favorite places to eat.

I feel like it would make sense to use your mushroom-soaking water back in the boiling rice water.

immediately click like because you cut a diamond shape ginger. WIN!

Anything one pot, I'm on board.

@KindofCooking

3 жыл бұрын

Haha don't even need dishes for this one. ;)

YUMMY 😋

@KindofCooking

3 жыл бұрын

😋

My absolute favorite would be Chicken and Spicy Sausage with Mushroom!

@KindofCooking

3 жыл бұрын

Hmmm never tried it with a spicy sausage.

most of the claypot chicken rice stalls in Singapore cook it over charcoal fire….suppose to infuse some smoky flavour to it

@KindofCooking

3 жыл бұрын

Definitely would! Haha I guess I could have done it in the bbq lol 😂

Any idea if a cast iron Dutch oven will get the same results 🤔

@KindofCooking

3 жыл бұрын

Haha .. how big is it? Sometimes I do it in the wok when I'm lazy, but it's a bit harder to control.

@marykathrynpeachespettifor4459

3 жыл бұрын

@@KindofCooking it's regular Dutch oven size. Probably would serve 4-6 regular people if I filled it to the top like you did yours (or 10 skinny people 🤣). I believe it's 6 quarts.

@KindofCooking

3 жыл бұрын

That might be too much. I would consider investing in an inexpensive clay pot. Depending where you live, you might be able to get it from your local Asian grocery store. Should be under $30. The one I made feeds 2 ... it’s only 1 cup of rice in there.

@marykathrynpeachespettifor4459

3 жыл бұрын

@@KindofCooking but we're a family of 5. 😔. I'll try it and see what happens and let you know. 😊

@KindofCooking

3 жыл бұрын

@@marykathrynpeachespettifor4459 ok! Let us know. It should work.

Just tried this and my rice was burnt - not sure why but I read some articles saying do not stir the rice? Also I did add oil but it didn't help since my rice was already burnt. I'm using ttukbaegi 800mL size , small for my gas stove so its low heat.

@fishbones5427

2 жыл бұрын

There’s a lot of unnecessarily complicated steps in this video. I recommend just adding the water to rice (equal parts) and cook on med high or high (depending on how hot your stove gets) for about 10-15 min. I’ve never waited for the water to boil before adding the rice. Turn down to low, THEN do a light circle of oil around the edges with a spoon (not with the lid on. Not sure why he wants to oil his lid). Add in your toppings and cook on low for another 10ish min. Also, no one moves the clay pot around for this dish and there should be absolutely no stirring. Pour in your sauce, place your toppings, turn off heat, cover with lid, give it 30sec and eat. Restaurants in Canton regions or HK sometimes pour in the sauce when the dish is in front of the customer.

I suspect the lid handle is shaped like that is because the lid is cast not hand made. The handle must have a taper so it will release from the mold.

You're supposed to add wine on the closed lid. The oil goes in right after the meat.

@KindofCooking

3 жыл бұрын

That definitely works too! We preferred the version where oil was added later - we thought this gave us a better crust.

The lid of these pots double up as a dish for me to hold chicken bones etc.

The lower and wider that so called cover/lid handle = more uniform heat retention and circulation within the pot when cooking in an open environment heat source which is what stoneware by design were intended for. FYI...Incorporate the white portion of the scallions for cooking and finish/garnish with the green portion to add favor contrast. By the way, nice knife work on the diamond shape ginger.

@waynefeller8824

Жыл бұрын

That would make sense if there were an indentation where the handle is. But mine does not have that. Nor is it necessary for an even underlined.

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