your father is my fave chef. I lived in HK for 15 years and now I can listen to cantonese again from your kitchen. I am Indonesian and love cantonese language and the food. Lived in HK for 15 years before moving to south east Europe.
What a great idea to record and save your dad’s recipes and cooking skills here, to share with others and to preserve and remember his legacy. Thanks for sharing!! All the best to your dad and family!!🙏🏼🙏🏼🇺🇸🇺🇸🇺🇸
Love the sizzling sound it makes when the server combined the hot wo baa with the soup. Makes a definite impression. Sizzling beef on a hot plate would be a great follow up.
Thanks for this video! Ever since my fave local Chinese restaurant Dragon House closed I haven't been able to find any good ones yet in SoCal. Last restaurant I went to their soup was weak an the rice soggy. When I would get a cold my father would order a takeout Sizzling Rice Soup is a win over plain Chicken Noodle soup any day.
This is a great recipe and very easy to follow. I’m not a meat eater, but it’s simple enough to make a vegetarian version. It’s a recipe I’ll be making often.
There was a restaurant in Manhattan, KS that served this soup with the sizzling rice. That was back in the ‘70’s and I loved it. Never saw it again in any restaurants. Can’t tell you how much I appreciate this video. You guys are the best!
Wow thank you for sharing this video. Our Chinese place closed permanently due to COVID. I missed their sizzling rice soup. Had it there with my family since I was a child. Now I can finally make my own and share it with my family. ❤
Thank you so much for this, and thank you for posting them during the perfect weather!!! The title reminds me of dishes which get served in heavy bottomed pans, so they they are still sizzling when they reach the table!!! I would love to see Lau-shifu's expertise on them 🥰🥰🥰
hello. My wife is indonesian. She said they have rice crackers like it, but they eat it as snacks, since indonesian like snacking crunchy food, but never put or mix into another dish. It's interesting to know another story behind the rice crackers in the other country from your father. And I always like the way your father is cooking. He always makes it so easy, and the dish always looks delicious & appetizing.
There was one restaurant in my town that cooked this soup and I got it all the time! Sadly, the family that owned the restaurant moved away and there is NO ONE near my town that makes this soup 😔 I think I'll give it a shot after watching this video 😁
Oh my goodness, I love this soup, only have 1 place in a neighboring state that makes it. Thank you, I'm going to make this for sure, just have to replace the shrimp with pork or a fish. Allergy
I grew up with Cantonese food, then moved to a part of the U.S. where Sichuan and Hunanese food are much more widely available. I miss Cantonese food so much and appreciate these recipes!
Soaking in salt water! Good! I soak any mushrooms I forage in salt water for the same reasons. (I only forage Morels, Puffballs, and occasionally hen of the woods)
Wow! I haven't had this dish before! I can imagine frying the rice before adding it to the soup would add a layer of amazing flavor 🤩 Definitely a must try!
Hi there! Can you please teach us how to make authentic Cantonese Roasted Goose at some point? I have never cooked goose and would love to begin with your Dad's recipe. Thank you so much.
Your Dad is amazing! I love his recipes and techniques! I have a question... Can I make this soup in a carbon steel wok? I noticed that your Dad was not using one this time. Thanks... Marty from New York. Oh... I forgot to thank You! And by the way... I love your family!
i grew up eating fan diu. it was always my favourite part n one of the reasons i enjoy cooking rice from a pot as opposed to a rice cooker (the fan diu is barely existent in a rice cooker). I loved using the bottom and snacking on it, or i will also -- like your father -- put some broth on top and make it a soup. since my fam is also part japanese, my nana would boil green tea with the fandiu (ochazuke) and it tastes delicious :). it's the best with brown rice instead of buying those brown rice roasted tea
I have tried this soup a few times at restaurant's and I never end up liking it all that much. All the times I have had it its just like a basic rice soup. I want to try this at home maybe the key is making my own crispy rice.
I hear your father with a distinct toisanese accent. Will you and your father be introducing more toisan dishes? I feel like Toisan dishes needs more exposure. Looking forward if you do introduce.
What is the brand/model of infrared thermometer that your dad is using in this video to measure the oil temperature. I do not see it in the links. Thank You
There was a Chinese restaurant in Louisville, KY that my parents took me to when I was a kid (back in the early - mid 1960's). Back then there weren't many Chinese restaurants except where big cities had a "Chinatown". They had a dish on the menu called Sub Gum Sizzling Rice. The server would come to the table with a large platter of the hot rice, another server would follow with the meat and veggie sauce. When the sauce was poured over the rice, it would sizzle and everyone else in the restaurant would look to see what was going on! That restaurant has been gone for 30+ years and I have yet to fine a restaurant that serves sizzling rice even living in the Houston area. I can remember the taste of that dish that I haven't had in 40 years.
FYI. Not saying it's correct, but this recipe goes against my local food safety regulations about rice. Food can't be left out without refrigeration for more than 4hrs. I would use the oven for the 3hr method 🥰
10:56 why it look like he added raw meat and took it off the stove😩 is it all the way cooked? And why is it added next to last after everything else has boiled. Just asking
He cut both the chicken and the shrimp into smaller pieces. Smaller pieces increase surface area and cook faster. The soup was in full rolling boil. The burner was on the whole time. And the boil point of water is way higher than the temperature to kill foodborne pathogens and the temperature to cook meat.
loved the cooking but please dont advocate for fishing. its not sustainable. there are more and more humans than ever before and less and less fish because of it. watch blackfish or seaspiracy if you think im full of it.
This has always been one of my favorite Chinese foods. I had learned to fix this even before this recipe. I WOULD Like to see moo goo gai pan if possible.
