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.
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.
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
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. 😏
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.
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.
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.
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.
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.
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.
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.
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
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.
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?
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
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
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 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 honestly don't get why people are freaking out about broccoli and corn being put in there Broccoli and corn aren't "traditionally" put in clay pot rice but it's still good and doesn't ruin the dish
Imam, I am sure that clay pot is used to cook pork, pork sausage before. How can u eat it? Halalan Toyyiban first girl! And what on earth is that sauce made from? I hope u get easier job.
Gas stove? Should be charcoal stove, the rice needs thick/dark soy sauce to mix it up & the burnt rice is not burnt or crispy enough Like everyone is saying broccoli & corn is a American thing
I don’t know why ppl complained about corn and broccoli in the pot but I think it maybe like I feel really uncomfortable because all chicken pho in many Vietnamese restaurants (in USA) include Chinese bok choy and cabbages (and some more sorts of veggie).
I’ve never seen a Vietnamese restaurant that adds bok choy and cabbage to pho in the US. But then again, I do live in a place with a lot of Vietnamese immigrants.
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
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
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
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”
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.
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.👍
Now I know how Italians feel about pineapple on pizza...
I love it when the chefs speaks Cantonese rather than Mandarin.
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
Rice: I'm ready.
Chef: You hear that? It said it's ready.
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. 😏
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.
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
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.
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.
respect to the reporter for nailing that pronunciation for bo zai fan and fan hiao
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’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.
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.
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’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
BO ZAI FAN yummy 😋 in 'Fan Jiao' crackling on the bottom of the claypot. Delicious textures. Particularly cooked in 'Mapo Tofu' style.
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.
So inspiring... I work as a claypot cook too😍 love from Philippines😍
I recommend Guandong, they have the most traditional clay pot rice 🍚
咸魚肉餅，鳳爪排骨，窩蛋牛肉，my 3 favorite clay-pot rice flavors
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.
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
This is the dish I was always craving for when I was locked up in a boarding school in Britain.
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
I had in Malaysia- Kuala Lumpur at China Town, it was wonderful experience..... awesome Asian food
We Cubans love our rice too! God damn these clay pots look tasty
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.
I watched a good video. Have a happy day.
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
Not just Hong Kong, India also consumes clay pot cooked rice.
Infact, in Jagannath Puri temple, prasadam is cooked in Clay Pots only.
Seeing this video when you are hungry is a really bad idea!
:44
"its especially great to warm you up on these chilly days!"
*guys walk behind them in just a shirt*
THE METAL SPOON SCRATCHING THE CLAYPOT .. Eeeeee 😱😱😱😱
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.
that crispy rice at the bottom that's called "dukot" in CDO, Philippines
beautiful, delicious, and free Hong Kong
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
i love the taste of claypot
is a taste of ancient days
Cant believe shes calling the sasuage version the most authentic when its clearly the pork ribs with black bean sauce
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
5:30 Best Part, Good job guys
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
corn and broccoli? should be mushroom and bok choy but i guess gotta make it for americans who think milk is too spicy
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...
Super nice , honest video, charming and well paced, thx for making this
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
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
This is just a southern Chinese dish rather than specifically Hong Kong - it exists and is popular in Malaysia and Singapore too for example.
I don't see why people complain about corn and brocolli in the rice. Its pretty darn good, especially if the broccoli gets charred
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.
Crispy rice on the bottom!!! Yummy!
Ewa Huang is so cool! The food looks delicious :)
You cook rice and dish at the same time, you don't need to keep your eye on it, save gas/electric, save time.
Finally people eating oriental foods with spoon
Take a shot every time they say “like”. 🥃
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....
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.)
Dude...Asian people are family oriented, period.
Taking my lover there.thanks
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?
Love it.
A female who enjoys it and wants more...
That is soul food for me
They make it seem like rocket science lol... duh its cooking stove top rice
cause it's hard to make it , not like your normal burger
This look really good.
Does any one know could I find those clay pot to buy ?
Wow awesome! Good luck from Korea! :)
I knew something was wrong when they said “UC Village”
Whoever put broccoli and corn inside has to get a real clay pot experience.
Last time I went to china to get one a clay-pot rice it took like 45 minutes
Yep, most of the chefs cook it immediately and not precooked.
I love it!!!
I honestly don't get why people are freaking out about broccoli and corn being put in there
Broccoli and corn aren't "traditionally" put in clay pot rice but it's still good and doesn't ruin the dish
In Indonesian its nasi campur nasi=rice campur=mix like this .and in Indonesian nasi camput is cheap like 2 $🤤🤤🤤
Its not just Hong Kong using claypot. Vietnam uses them a lot in our cousine, especially in the northern style cooking
The best clay pot rice is back in hk guys
Clay pot should be large and one pot for a family. For me, it has to have taro in the rice, and the best meat to go with is quail.
First time I Am watching this kind of dish
Ever seen a Huang like her? Is all cool
The brown girl is like the girl in the spelling bee contest
We never had this kind of clay pot rice in Malaysia. It’s much more nicer and tastier
Imam, I am sure that clay pot is used to cook pork, pork sausage before. How can u eat it? Halalan Toyyiban first girl! And what on earth is that sauce made from?
I hope u get easier job.
A rice cooker of Japanese make is wonderful😄
Mother Nature yes
Gas stove? Should be charcoal stove, the rice needs thick/dark soy sauce to mix it up & the burnt rice is not burnt or crispy enough
Like everyone is saying broccoli & corn is a American thing
I died when she said fan jiao as fan ju
yummy yummy rice♥️♥️♥️
I don’t know why ppl complained about corn and broccoli in the pot but I think it maybe like I feel really uncomfortable because all chicken pho in many Vietnamese restaurants (in USA) include Chinese bok choy and cabbages (and some more sorts of veggie).
I’ve never seen a Vietnamese restaurant that adds bok choy and cabbage to pho in the US. But then again, I do live in a place with a lot of Vietnamese immigrants.
Do you guys know what is in the Rice Everytime?
It a black small rock
Yum i wanna try
What size is the clay pot, i'll like to find one
corn and broccoli- im sorry i cannot
flashbacks to them british chefs who don't wash rice
It’s called “Guo ba” 锅巴 in mandarin for the bottom part of rice
Awesome
Hello Ewa Huang!