Ah pa, what brand of dark soy sauce do u like to buy? The one i’m using the taste is so so only. Yours the colour make the food more authentic plus looks delicious. Can recommend pls? Thank you!
Thank you Ah Pa. It reminds me of the restaurants along Jalan Dato Keramat in Penang, selling steamed rice with Chinese sausage and seasoned chicken in small aluminium pots in late 1960s. Sadly no more. Does anyone remember??
Great idea with the cast iron pot to get the crust, but I do think something is missing. And I mean aside from spring onions etc. The rice is cold although the cooked chicken in gravy is warm. The lap cheung might be sufficiently well cooked because it's been fried but that probably doesn't matter. However, if you just put those ingredients together and then put it on an induction stove for 1-2 minutes, the contents will largely be cold / luke warm. In Cantonese cooking, we look for the aroma of the food being hot. I think that this can be resolved by heating the oven to 200 degrees Celsius and after you've put it on the hob for 1-2 minutes, transfer to the oven to further heat up the whole dish. Either that or possibly reverse the last step with the oven step. Then when the lid is taken off, you can see the steam and the aroma. Shame you didn't show at the end how the crust came out also.
It looks good. But maybe put some greens in it. Spring Onion, or fry some baby bok choy which will improve the overall looks of the dish. :) Thumbs up for this! thanks for sharing.
May I know how you steam rice 15 minutes ...I steam 40 minutes only cooked oh ...Please guide...I want to learn this criticality. ... Thanks and thousands thanks
May be you can do this way. 1 . boiled water 2 . put the rice (B4 soak for 30 minits) 3 . And filter the water after the rice 3/4 cook. This way can reduce the carbohydrates 4.than start preparing the chicken 5. The rice will fully filter when prepared chicken
Tried this recipe today - step by step... and just eye-balling the exact measurement of ingredients to add. It came out alright. Could've been better if there was an exact recipe to follow though.
