Enjoying our content? Join the Canto Cooking Club - bit.ly/3YkllG1 Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/clay-pot-rice What’d you think of Daddy Lau’s recipe?
Chinese Cooking Demystified did this recipe less than a month ago. What's the matter folks? Get tired of the tik tok BS only to start ganking content from more reputable channels?
Love it! On a funny note, seeing claypot rice, reminds of this scene from God of Cookery! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x-lrIPbhNJ0.html
Stereotypical Chinese like "Lau" have no balls, because they don't even dare to call this "Bao Zai Fan" or "BaoZai rice". Instead, they submit to translating the entire name into the common words of another language, and call it "clay pot rice", cheapening its status and cheapening themselves.
You can't stop having no balls. Coreans never cheapen their "Bibimbop" by translating it to "Stone Pot Rice". But typical Chinese like you feel that you have to translate your product into the cheap English name of "Clay Pot Rice". Sad. LMAO!
I'm from Italy and as I didn't have a clay pot, I made it in my terracotta dish instead. All I will say is this. Without a shadow of a doubt, THE BEST rice dish I've ever made in my entire life. My parents and sisters demolished the entire serving and now want me to make it again next weekend. The terracotta was able to recreate the crunchy bottom and I used a kitchen flame thrower to scorch the sides whilst it was cooking away. What we cannot get over is just how succulent the chicken is. The marinade is clearly magical because my dad said it was the most succulent chicken he'd ever had in his whole life. We just made it with shiitake mushrooms and chicken thighs on the bone. I made the sauce to pour onto the dish once cooked but it didn't even need it. It was already crunchy on bottom but super flavourful and seasoned throughout. Thank you for the detailed tutorial. Just wonderful.
Terracotta clay is denser clay, higher quality earthenware. Can be used to cook long time in a hot oven . Chinese Claypot is a crude cookware invented for by peasant farmers. These claypots don’t last long but they don’t cost much in the wet market, either. Excellent idea you used a kitchen flame thrower. Instead of the chef’s traditional farmer way….. Totally 21st century.👌😂
Good that you mastered this rice dish, this is a challenging way of cooking rice in one pot. This is one of our comfort meals especially in cold weather.
Here in Hong Kong, we used to pour half of the soy around the lit before opening it and let it steams for a minute. It will fuse with the rice and become more fragrant. Good recipe!
In Malaysia, we have a dish called Nga Bou Gai Fan (Claypot chicken rice) with similar ingredients. I love the "burnt" rice at the bottom as its always crispy like a snack! thanks or sharing the recipe :D
My absolute favorite! I'll always get this when I go to the open food market for dinner. Never even thought of making it myself b4. What a coincidence that I just bought new batch of lapchong. Will try making this sometime this week.
🙏 hello I'm from the Caribbean... Can I use the plain clay pots which are handmade ....you know the reddish colored ones? Please let me know as I cannot affordable fancy pots like you have.😉
My Family has owned American Chinese Restaurants for over 20 years now and I learned to appreciate more and more of their cooking as I got older. Thank you for your videos, love your family and your dad reminds me a lot like mine. Always saying "take a look, or "lah, lah, tai ha la" when he's excited to share the knowledge of food. This really motivated me to make a cook book with my dad's recipes that I would love to pass down to my future kids one day. Thank you for the motivation, definitely felt this one at home!
Kevin, if you make a cookbook of your dad's recipes, maybe you can share with others online, too. I think there is a large audience that would love to learn different recipes from many sources.
My dad worked in Philadelphia Chinatown restaurants as a cook and waiter. I, too, felt Mr Lau reminded me of MY dad. He loved to cook and I inherited his love of cooking. I have made all sorts of old school Chinese dishes and always feel he's smiling down on me when I do this cooking.
Great idea !! I'll try my own Fam cook recipe as well. Thanks for sharing your fam kind of Chinese home cooking Lau !! 🎉 Congrats!! See you on ur more feature Vlogs. My stress release is about watching good fam home cooking vlogs
I love how humble and casual Daddy Lau is in his style of cooking and that it can be adapted to western utensils. It’s an attitude that a lot of his generation have because they understand the difficulties of moving to a country with a completely different culture but still wanting to retain some traditions of their own cultural heritage. I recognise a lot of the food he cooks as something I grew up eating a lot of the dishes he cooks so quite happy to see all my favourites.
I have tried and tried to get my rice crispy and failed every time until I saw this video and followed the directions. I finally got my crispy rice 🤗 Thank you. Using the clay pot was a fun new experience. I'd love more recipes using the clay pot.
I just got done eating a Persian tahdig and now I wanna try my hand and creating the Cantonese version. Clay pots are easy to get at my local Chinese market. Can't wait! 😁
Back 10 to 20 years ago, some shops in Hong Kong still offer the clay pot dish using charcoal cooking, there is an extra charcoal smell in the rice which makes the food to another level.
Thank you so much to your father and yourself for the fantastic effort you make creating these videos and a special "Thank you!" to your father for sharing his deep knowledge of traditional cooking techniques and recipes! I'm in Canada and have spent years enjoying these dishes. I've developed a passion for cooking, especially traditional Chinese dishes and your videos and fathers generous gift is a treasure! Thank you sincerely. D
One of my favourites! Sometimes I'll cook this in a rice cooker. Strangely, I've had excellent results cooking this in a nonstick wok on an induction stove. Start out as usual. Get the rice up to the boiling point, add some oil around the sides of the wok, and cook the dish for quite a long time (20+ minutes) on quite a low heat (on my induction stove, the second-lowest heat). This will give a pretty good crust, but if you really want it crispy, add more oil, and finish off at a higher heat for 5 minutes or so.
@@Kirin2022 Unfortunately, you can't get a good crust in a rice cooker. The best you can do is add a little oil, and run it for a couple of cycles, and you'll get a little bit of crust. In a nonstick pan/nonstick wok on an induction stove, no worries, good crust formation.
You have no idea how much this channel has affected me. I only subscribed a few days ago, but, this makes me proud of my Cantonese heritage. Thank you so much
Brother I am an Indian from Vancouver but living in Switzerland and was CRAVING this so I followed your dad's recipe and man it was not as good as his but it was AWESOME!! Dojie sai Uncle Lau.
That crunchy rice, we call it concon in the Dominican. It’s always in limited supply and you have to be strategic to get some in a big household. I confess that this crunchy rice was one of the reasons I was always in the kitchen helping out since I was 10/11😂.
💕 I was just wondering today how many different cultures have that scorched rice in their culture's cuisine but I was wondering about Asian cultures. Cool to hear it's part of Dominican cuisine too! The food world is a small world!
My daughter just introduced me to the nirvana of clay pot rice. I'm going to definitely try this at home. Thanks for having so many great recipes. That knife is amazing. I need one.
I bought one after watching Daddy's video on knives. The exact same model (Dexter 8" x 3.25" from Amazon). Only $40. Very, very happy with it. I was convinced of their durability after Daddy explained what it took to damage one. "We were doing work in the garden. I was using the knife to chop down trees. Eventually the wooden handle got a small crack in it".
Let me start by saying I absolutely love your dad's cooking videos. That said, I signed up to your website to get some more recipe ideas and was bombarded by loads of spam emails. Within 5 mins of joining, you sent me 3-4 emails... that's not cool man. I had to unsubscribe from your mailing list because it just totally put me off. So a warning for others, keep watching the RU-vid videos for sure because they are amazing but stay away from his website.
Really appreciate the channel. For me being a ABC I wouldn't know how to cook all the traditional dishes I grew up eating and this is definitely a great way to preserve the culture and methods!! Much appreciated
I totally agreed with Papa Lau 有骨好食D喎，亞仔! The interaction between you and your dad is so warm and made your video more enjoyable to watch. Feels like learning to cook at home taught by an uncle in the family.
I love that papa lau has an open perspective on using different grains of rice as long as you like it. I feel like a lot of chefs get defensive about the specific of grain you should use in things lol
This superb dish is often called Nga Po Kai Fan over here in Malaysia (with the additional garnish of ham yue/salted kurau fish if preferred!). The clay pot used here (mostly already cracked!) usually has metal wire tightly wound all round it to prevent water leakage.
is daddy lau from Taishan 台山or around that area? i notice that he says 吃 instead of 食, like my mother and her family as they're from Taishan and their accent is similar too
I just made this in my regular non stick cast iron pan and it was so good!! I even got a good crust which is the best part! I tried to make it in my rice cooker, but I have a mini sized one and it didn’t want to continue cooking. So that’s why I transferred all the ingredients to my cast iron instead which I should have just started with in the first place.
We sponsored several Vietnamese families in the mid-seventies when I was growing up. The ladies always cooked wonderful dishes for us. One lady made this chicken & rice dish. I've been looking for this recipe. This recipe is it. Many thanks. I will try this next week.
Suggestion for a future recipe: one of my favorite dishes that I ate in a Hongkong restaurant is 滑蛋牛肉飯 loosely translated as rice with silky egg and beef. It’s so so good. Would like to see your dad’s version of it!!!!
I love clay pot dishes so much!!! But I end ordering because I have an electric stove, and then I can just order two or three different ones. My favorite rice one is with Chinese sausage and cured pork belly, and my favorite non-rice one is the braised beef and radish stew, with bean curd stick or fried bean curd. My mouth is watering just thinking about those now.
DELICIOUS. Had to make it my Dutch oven because I was skeptical it would fit in my clay pot. I made the 5 serving amount because I had a lot of chicken, three sausage, and soaked too many mushrooms. Wow will definitely make again!
The way your father show all the tricks and skills in his cooking is a real asset for my cooking and know how. All the best to your family and a special thanks to the great chef.
Has anyone tried to make this with a rice cooker... looking at this it might be possible to reproduce with a rice cooker, it will just be missing the crispy scorched rice?
A cheaper conventional Rice cooker would normally take a long time for the rice to get crispy without getting burned when it is kept in warm mode. I am talking about hours. I think the meat mught be hardened from overcooking. so even though i have never tried it, I have been using a rice cooker in hong kong for decades, my common sense suggests that the answer is likely no.
Our family love to eat clay pot rice. I'm going to buy clay pot and will cook it at home. Thank you for sharing the recipe. By the way can Daddy Lau also teach us twan san style kai lone ( ham swee kok)? Thank you!
my grandparents had a Chinese restaurant. when I was younger I wanted to become a fine dining chef. but my parents were always against it. they were always hopeful that I would become "more" than "just a cook". I think my father especially saw how backbreaking and difficult it was to be a restaurant owner and wanted me to become more than that. in the end I became an engineer, I never followed my passions and I did what my parents wanted for me. one day I wish when I have children I will be able to provide them a good life. and they would have the option to pursue their dreams. ultimately making money is most important because cost of living is very expensive.
I've just discovered your channel and subscribed. I've only watched this and your Char Siu video so far but I really appreciate your dad demonstrating the techniques so thoroughly and explaining why things are done that way. It makes a huge difference to having the confidence to replicate the recipes at home.
Thank you to you, your family, and your dad for sharing all of your delicious Chinese cooking secrets with us! I didn't really like cooking before -- and the pandemic made it a necessity -- but your channel has turned need into a joy! And all of your dad's teaching has made me look like a pro now. :)
Where is the origin of this Claypot Chicken Rice? is this Cantonese or Hakka cuisine ? Over here in Malaysia, our claypot chicken rice have the Salted fish as ingredients , the hakka i presumed loves the salted fish a lot.
I remember in the days before electric rice cookers, we would get that layer of hardened rice at the bottom of the pot. After the loose rice was removed, mum or dad would turn on the heat until that aroma of singed rice would appear, then pour a bit of boiled hot water in and scrape the pot for a tasty little 'dessert'. Alternatively, salt would be sprinkled on the stuck-on rice and the pot heated until everything is dried and golden brown. Scrape out the contents with a spoon for tasty rice crackers! I think that browned rice crust was called, 'noong'? 🤔 It's been a long while...
My favorite part of the video was when son suggested mixing in the meat into the rice while cooking. Your dad did the same “I can’t believe you said that!” Voice that I got from my dad! 😀 I really miss my dad and your dad reminds me of mine so much!
2nd gen Canto here too as well, thank you for all your videos, I've moved to the suburbs where good Chinese food is hard to get. All these recipes brings back memories of eating out with my parents when I was younger. Really appreciate it!
I love how your dad is like "as long as you like it, then that's fine!" for many ingredient substitutes lolol I'd love to hear more about your parents lives with maybe even some photos? I'm living away from home for the for the first time in a pretty white neighbourhood, so it's comforting to be able to make dishes I've had back home through your channel! And to learn some more cantonese vocabulary from Daddy Lau :D
Being a Cantonese, I love 煲仔飯 but I only can cook a simple version with just cha siu 叉燒肉 and vegies. Now I'll make this dish with the clear explanation from chef Lau. Thank you !
Love a claypot meal. Cam Cam is getting so big and he’s adorable. This is the first time where I see scorching the rice on the sides an that make complete sense!
Just made this for the family. Absolutely gorgeous! Mom had doubts I could make decent clay pot rice at home but we ended up snatching the crispy rice on the table! Thank you so much!
Thanks for sharing your Dads recipe , when i was in hongkong Popo always cooked this type of dish and it was soooo yummy 😋. Even now i leave here in Canada ,Every time we visit Chinese store to buy some of my eng.+ Chinese sausage it gives more flavor every time i cooked, & my husband loved it, sooo amazing! taste, Godbless.
Amazing this is a great recipe. Also Randy thank for not rushing and speaking fast on this video. Many of your videos are like speed talking and don't need to be. We need to hear it carefully on how it is being done and speak in a normal voice just like this video I appreciate it. I understand it lot better. Thanks.
Thank you for the video, delicious, I must try it. I am also here for the cantonese (my parents cantonese) which I cannot hear anywhere else, maybe once in a restaurant in San Francisco.
I made this today. It came out well -- my spouse was impressed -- but I fumbled the browning of the rice a bit. Maybe because I was using swiss raclette claypot, instead of a real one. Or maybe because I need to do this some more :-). I might also have overseasoned the chicken a bit, and since my pot was too small for the sausage, had to chop up the sausage before putting it on the rice. That doesn't seem to have had any adverse effects, though.
Great video! The specific name of this recipe, which Mr. Lau said in Cantonese but was omitted from the subtitles, is "soft chicken clay pot rice (滑鷄煲仔飯 'waat gai bo dzai fan')". Other classic (must-have for me personally) ingredients you often see on Cantonese clay pot rice include cured pork belly (laap yuk 臘肉) and char siu! Thus there are variants like 燒臘煲仔飯 ("Chinese charcuterie clay pot rice")
My trick is using a cast iron skillet. I use the same trick for Spanish paella and the socarrat. Basically medium to bring to boil, then low with ingredients till rice and chicken is cooked then really high for short period. Boom! Crusty bottom! Also the cast iron has a wide base, so you get a good chunk of crispy rice.
Love the pracitally oriented dad so much. No acting like one method is the only one to use. Saying that sushi rice would also work and while using gas for the clay pot is best, the heat source doesn't matter if you use metal. Cool dude.
Appreciate your dad sharing all his cooking secrets , makes my eyes swell when I know I can have a taste of my home town - Hong Kong 🇭🇰 even at my US home
This is a pretty warm and sweet moment when seeing your family members sit together and share a rice pot. Miss my family as well. Sending loves from Australia. 祝福一家人幸福快樂&小朋友快高長大❤
Thank you so much for sharing your recipes! It’s very detailed and I’m glad your dad is also on board to teach :) Your dad is the best! can’t wait to try this!
Hello, Chef Lau! I had to write to tell you that I made your fabulous dish following your pro tips and instructions! BUT, I don't own a clay pot - and didn't think I needed one more pot in my huge collection! I know the clay holds heat so I knew my Le Creuset #22 pan would do the job! It had a wonderful amount of 'crusty' brown rice on the bottom, and because I was patient and let it sit for 10 minutes, it came out without sticking, too! Thanks, so very much for every word of your fantastic instruction, and delicious recipe! I would only make one change - I didn't feel like the mushrooms had cooked long enough... or perhaps I'll soak them overnight next time? =] Michele
As CNY approaches I remembered another dish of rice cooked with wind dried duck, waxed pork and Chinese sausage similar but in metal cook pot instead! Wonder if your Dad and mum are familiar with this? Was a signature dish of Phoons in London!!
I think i did something wrong. Maybe I should not have poured the flavorful marinade into the rice because it didn’t finish cooking in 10 minutes…it’s been 20+ minutes and it’s still bubbling. I used chicken and pork ribs with bone so maybe that is slowing down the process? It smells like the bottom is burning but I have it on lower than medium and it’s got so much liquid i opened the lid to hope it will evaporate. It’s almost 10pm and I’m starving. Ha ha
That looks delicious. And an other great video of Daddy Lau explaining how to prepare this dish. I was wondering if the 'skin' of the sausage was taken off before or after the preparation? Or do you just leave the skin on? Thank you very much.
Could not get the rice crispy with a Claypot. Simplified by switching to a small Lodge L5RPL3 Cast Iron Pot and only had to rotate once, for a perfect bottom.
