Why Clay-Pot Rice Is A Signature Hong Kong Dish
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- Опубліковано 28 кві 2024
- Bo zai fan, or clay-pot rice, is a classic Cantonese dish that combines traditional cooking methods with the China’s food staple, rice. It’s best known for fan jiao, the crispy layer of rice at the bottom of the pot. Traditionally cooked over a charcoal fire, clay-pot rice can be combined with various meats, vegetables, and sauces. The versatile dish looks simple at first, but it takes heart and soul to make it just right. We headed out to Clay Pot NYC in New York's West Village with food blogger Ewa Huang to see the art of making the dish and learn why it’s a cultural staple of Hong Kong.
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Why Clay-Pot Rice Is A Signature Hong Kong Dish
![[실시간] 전철에서 찍힌 기생생물 감염 장면 | 기생수: 더 그레이](http://i.ytimg.com/vi/4nkFvwxGAfA/mqdefault.jpg)
i’m from hong kong and we never have clay pot rice made with broccoli and corn.
That's the "modernized NYC American version" lolz
You add what you want, this is their improved version. Hong Kong ppl eat western foods the way they want to but ain’t no one policing what Chinese ppl doing. like I saw some Chinese ppl eating burgers with rice “buns” instead of bread, it’s none of my business to come at them for doing what they want.
Casey not sure if it’s improvement though
finally I know how it feels for Italian to see pineapple on pizza 😂😂😂
@@jacob2632 LMAOO
My favorite _bo zai fan_ is made with Chinese dried sausage, rehydrated dried shiitake, and chicken (臘腸冬菇雞飯) -- a classic Hong-Kong-style Cantonese dish. Since there are no authentic Cantonese restaurants near where I live, I must learn to make the dish myself.
Alan von Au***** You can do it! It is straightforward and simple. Even I myself and an American-born-Chinese acquaintance learnt it.
@@inesdelahoya2045, The dish is delicious 😋, isn't it?
Not a fan of the sausage myself. I find them way too sweet. I prefer foods with more earthy flavours.
Dried shit what xD
I have never related to someone so much in my entire life
We all know "modern twist" means Americanized
The best way.
@@unlucky_2nd897 Basic
Health&Glitter omg you’re so quirky! You’re so not like other people! So quirky omg!
shitnized
@@unlucky_2nd897 cringe
Imo the crunchy rice bit (飯焦) is the best part of the whole dish.
Oh yes, that is universal. I live in Medellin, Colombia and we call that “pegao” or “cucayo”. I love it
Hei Tung Wong i dont like crunchy dried rice tho i havent eaten chinese version.. it happens when i overcook rice in saucepan
ITS LITERQLLY SO GUDDDD UGH I HAVENT HAD ONE FOR AGESS
In Spain we all love the paella 's socorrat our in Ecuador is called cocolon
This is pretty cool to learn because as an Iranian I thought that our culture was the only one that appreciated crunchy rice. We call it “tadeek”
Now I know how Italians feel about pineapple on pizza...
You must be joking. In Hong Kong you never find corn and broccoli in clay-pot rice.
Now I a kind of understand why pineapple on pizza is wrong.
Imagine what Italian would say when seeing corn and broccoli on pizza
Tru but why not try it. It is like saying dried fish is nasty when other people like it. I nvr had corn in clay pot but it sounds good.
Hi New York City isn't Hong Kong. The world would be boring if food was made the same everywhere.
@@knowyourhistory Well, imagine corn and broccoli topping hot dog.
@@vegetableball fried broccoli floral and corn salsa i dont see y not.
Rice: I'm ready.
Chef: You hear that? It said it's ready.
You must eat claypot rice that is cooked in the real traditional way, which is using charcoal. It brings a flavour profile called "wok-hei", which basically means it has a smoky flavour. Most importantly, this is more of a personal opinion but I put a lot of dark soya sauce to the point where every grain of rice is black. I am from Singapore and this is generally how we eat claypot rice.👍
I grew up cooking. So I take it for granted maybe. But what surprises me is how people who cook a living make every little dish seem so technical and almost like no one can quite get it right except the best of the best
I love it when the chefs speaks Cantonese rather than Mandarin.
Clay pot is an example of reductionary yet hits all the bases comfort food perfection, i love making it.
Get a clay pot and some jasmine rice, broccoli, lap cheong [shocking common in western supermarkets these days] and sweet soy sauce and you are 90% the way there.
They want $18 for a bowl of clay pot? Now you definitely it's not authentic
Ace they want 18 from idiots not from us
That’s an authentic price for foreigners. 😂
NYC rents
What
$18 a bowl, because the rent is 10k a month.
i can't believe neither of them got eel, such a classic clay pot rice addition
I think the brown girl had the eel, mentioned at 7:10.
Oh yes, I love eel in clay pot rice, so delicious
@@deeya "Brown girl"
Who TF colour codes people anyway
It's so stupid
I think she got a vegetarian one. The one with the tofu puff and egg. So unappetizing they didn’t bother introducing it.
What makes the rice good is the flavor from the toppings seeping into the rice. Good luck getting that from broccoli corn and egg. I’d have to put ginger scallion oil in my rice too, to make it through that blandness.
“Over a hot flame” lmao
I’m Cantonese here and I love all the toppings and the fan jiao
Serious? Even the corn and broccoli?
@@jielin6326 Do you not like vegetables?
@@Mofumo273 How can you not like both
FadedX its not traditional and “normal” tho
@@skippypeenut4353 ...
Love the history lesson, everything taste so much better cooked in a clay pot.
respect to the reporter for nailing that pronunciation for bo zai fan and fan hiao
I'd try and crack you up with a clay pot joke, but what do we grain from that?
lol nice
Passion for food oh God.....smooth tho
LMAOOOO 😐😐😐😐
Lol
Taking my lover there.thanks
So inspiring... I work as a claypot cook too😍 love from Philippines😍
Super nice , honest video, charming and well paced, thx for making this
They forgot one thing, at the end the meal, sometime you still have the crispy rice on the pot, some restaurant will put broth (or hot water), not too much, in the pot so that the crispy rice can come out easily, that gives you another texture of the rice.
So, it was called "fan jiao", I had claypot rice before and loved all that crispy rice at the bottom but never knew the secret.
Oh yeah, "lap chiong" is the best, basically dried meat chinese sausage that needs no refrigeration for storage, very easy to handle and flexible meat.
Perfect for students abroad, you could simply hang it in yout room and take some for instant noodle or rice.
This is the dish I was always craving for when I was locked up in a boarding school in Britain.
Wow that looks so good. Gotta try a recipe for myself
Dreamy Chinese cooking demystified has one
go to an ACTUAL claypot rice restaurant if u wanna try some
This was a great video. I learned something new. Your guest the food blogger was really helpful with her recommendations, and the host was sweet. Thanks (and of course thanks to the restaurant owner and chef for keeping this tradition alive in NYC.)
I love it!!!
Her pronunciation was so spot-on for "fan jiao" and "bao zai fan". Taking the time to practice small things like that is real journalism.
I had in Malaysia- Kuala Lumpur at China Town, it was wonderful experience..... awesome Asian food
I watched a good video. Have a happy day.
Awesome
:44
"its especially great to warm you up on these chilly days!"
*guys walk behind them in just a shirt*
yummy yummy rice♥️♥️♥️
Crispy rice on the bottom!!! Yummy!
Yum i wanna try
Oh my God I love it
That’s the whitest asian girl I’ve ever seen
She cute too
ang mo
She looks like shes mixed.
She had plastic surgery.
She looks like she is mixed
The salty ginger-scallion sauce is commonly spread on poultry dishes like chicken or goose in Canton cuisine. But if you're addicted to the sauce, no one can stop you from spreading it on anything.
At one point I was so addicted, I spread it on rice.
That is soul food for me
5:30 Best Part, Good job guys
i love the taste of claypot
is a taste of ancient days
Wow awesome! Good luck from Korea! :)
I recommend Guandong, they have the most traditional clay pot rice 🍚
My experience for clay-pot it try to eat the top layer first with the veggies and the sausages, cuz the underneath crust is still forming. When you barely finish with the rice 🍚 mixed the crispy golden rice with the leftovers, is really good I promise
THE METAL SPOON SCRATCHING THE CLAYPOT .. Eeeeee 😱😱😱😱
1:55 that, in the Philippiness, is what we call tutong.
charot. 🤣
In Vietnam, 'cơm cháy' (burnt rice).
Philippines are like the Mexicans of asian short and brown
@@itsthatonekid6188 NO.
that certain aroma of FAN JIAO in chinese they pay attention, in the filipino family you smell that your in big trouble!!!!
@@DespicableGru yes
BO ZAI FAN yummy 😋 in 'Fan Jiao' crackling on the bottom of the claypot. Delicious textures. Particularly cooked in 'Mapo Tofu' style.
delicious!!😋
First time I Am watching this kind of dish
Seeing this video when you are hungry is a really bad idea!
I like how the entire greater guangdong area is invisible and suddenly 煲仔饭 is a Hong Kong signature dish
Maybe Hong Kong is last place for cantonese speaking city
spike378 population wise, not really. Probably these people only been to hk lol
看到真好吃。
If I were to experiment with the traditional HK Claypot recipe, I wouldn’t necessarily add Broccoli in it as it’s taste is a bit too strong. As I’m fan of experimenting with Italian and Chinese cuisine; I’m curious how a bit of mozzarella cheese would work as a topping of the rice with Spiced Italian Sausages in conjunction with that Chinese Sausage “Lap Cheong”. Though I do recognize that the addition of the Mozzarella cheese would clash with the usual Sweet Soy Sauce in the recipe.
I love adding shredded cheese to my rice.
All Asian countries have a clay rice 🍛 dish,,..
No truer words have been uttered.
False, we in Lao and Cambodian don’t lol
@@Timothee_Chalamet_CMBYN they don't eat rice?
ali zinati clay plot rice isn’t the same as normal rice...?
ali zinati
Not in a clay pot. Lao mainly eats sticky rice than steamed rice
If a restaurant use wood to make it, it taste even better. When I was a kid, my family owned a restaurant that made these.
This look really good.
Does any one know could I find those clay pot to buy ?
So fancy claypot..
beautiful, delicious, and free Hong Kong
Ewa Huang is so cool! The food looks delicious :)
Not just Hong Kong, India also consumes clay pot cooked rice.
Infact, in Jagannath Puri temple, prasadam is cooked in Clay Pots only.
Ever seen a Huang like her? Is all cool
Claypot rice is the only dish that i still having hard time perfecting it..that means i end up burning it. The "Fan Jiao" i made always end up overcooked. The heat control technique is totally in different level.
Love it.
A female who enjoys it and wants more...
that crispy rice at the bottom that's called "dukot" in CDO, Philippines
I like my crispy crust from my Rice cooker LOL had no clue there was a name to it.
Fan jiao translate to burnt rice so....
They say it like it is difficult but using same pots and stoves cuts down variants significantly. All the small dinners around every other residential areas or some restaurants at shopping malls or jiilou (a restaurant that owns all or the bottom few stories of a building) all make flawless Cantonese food. They are just hard to see it done well elsewhere.
The best clay pot rice is back in hk guys
Cant believe shes calling the sasuage version the most authentic when its clearly the pork ribs with black bean sauce
We Cubans love our rice too! God damn these clay pots look tasty
Hello Ewa Huang!
I died when she said fan jiao as fan ju
where can I buy some claypot in Canada for a reasonable price ?Thanks
Take a shot every time they say “like”. 🥃
Here in Philippines we call the bottom crispy rice "tutong".
they're really like tutong... i remember when i burnt the rice all the tutong will go straight in my plate hahaha...
You cook rice and dish at the same time, you don't need to keep your eye on it, save gas/electric, save time.
Neat.
Did they switch to a new format?
yea, IDK about this, these two went crazy on the sauces, like i have never added any sauces to my clay pot EVER.
if it is done right, the meat and veg should seep into the rice as the rice is cooking, but it looks like they add "toppings" after the rice has cooked...
looks more like an Americanized fast-casual experience as opposed to the real-deal.
but then again i only have eatten this in southern china, maybe they do it like this in hong kong?
I always feel like soy sauce in white rice is an american thing to do. The meat should always have enough juice for the rice
corn and broccoli? should be mushroom and bok choy but i guess gotta make it for americans who think milk is too spicy
In #Jamaica that crispy rice at the bottom of the clay pot is called "bun-bun"😁😁 cooked over charcoal or wood fire, not in a clay pot though. Also, clay pot cooking is common in parts of #India #MiddleEast and even #Africa
Ewa😍
I like rice and vegetables
I know what you talking about when you describe smell I actually made this by accident but not on a clay pot but a non stick pan rice got beatifully burned it was a flavour bomb 😉😉😉
A rice cooker of Japanese make is wonderful😄
Mother Nature yes
Finally people eating oriental foods with spoon
I knew something was wrong when they said “UC Village”
We make the same crispy rice part without the clay pot in Iraq, we call it " hkaka"
We call it Kanzo in Ghana!
It's called "tutong" here in The Philippines.
Is it specifically an Iraqi dish, or is that scorched rice dish borrowed from Iranian food?
3:32 Modern twist = Americanized
I guess that's what Chinese chefs said when they presented to us orange chicken, mongolian beef, and chop suey many decades back. 😏
What size is the clay pot, i'll like to find one
Whete can I buy the clay pots
LapChiong.. mmmm... Hau Chek Sen Cin Pin...
The bottom crispy layer of rice.
Chinese: Fan jiao
Indian: Khurchan (known as other names in different parts of the country)
Iran: Tadig
Same in many parts of the world, I wonder where else this is popular.
Khurchan means "scrappings", anything left at the bottom of a pot that sticks to it is scrapped out hence called "khurchan"... It's not a specific dish In India and no one makes it intentionally
Clay pot yummy
Could you speak more to the ginger scallion sauce?
Go to King's Kitchen in Chinatown, Manhattan or 8th Ave/Bensonhurst, Brooklyn for decent clay pot rice at a decent price of ~7 to 8 dollars. If you order takeout, they will charge you a $2 deposit per bowl, but just return the clay pot to get your deposit back.
This is just a southern Chinese dish rather than specifically Hong Kong - it exists and is popular in Malaysia and Singapore too for example.
Whoever put broccoli and corn inside has to get a real clay pot experience.
The brown girl is like the girl in the spelling bee contest
Aiya, this feels wong.
In Indonesian its nasi campur nasi=rice campur=mix like this .and in Indonesian nasi camput is cheap like 2 $🤤🤤🤤