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?
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.
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 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.
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.
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!
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.
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.
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.
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
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❤
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.
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.
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
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!
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
When done well, this dish is pure heaven. I used to eat it all the time in little back alley restaurants in old Guangzhou neighborhoods many years ago. Precious memories.
Thank you to you, your dad and family for sharing his Recipes and cooking techniques. I am a home cook and have gone back to view your videos for quick and easy dinners. Thanks!
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!
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 !
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
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 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!
Hands down the best and most comprehensive instructions on how to cook claypot rice. I just finished seasoning my new claypot (it only serves two so I will adjust the recipe) and I’m going to use your dad’s tips to make some claypot rice soon. Thank you so much.
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! 😁
OMGGGGGG this was LEGIT. Only changes I made were, using garlic instead of shallots. Chicken tenders instead breast. Boneless, skinless thighs instead of bone in thighs. It was so flavorful, I didn’t think it needed the sauce. WOWWEEEEEE
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.
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".
My father is a chef of 30 years, and I've been working with him for 15. He knows that this restaurant we own together will be our last, for I will not stay in this industry. He's always been worried that at some point, these Cantonese cooking skills will soon be gone, as less and less people are moving into the industry. I'm glad to this channel exist, hopefully, it will promote the art to a wider audience, and invoke more people to jump in.
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!
Wow.. your Dad has Rocked it yet again and with a Claypot rice dish .. I grew up dining on the tidbits of everything in one pot..thank you for the wonderful memories of days gone bye..keep well & safe 🙏🙏
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.
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!
Hello from Singapore! We have many stores in SG making claypot dishes but I bet none are as good at Daddy Lau's recipe!! I made this today and it was awesome!!! The ones in the shops don't have as much flavour as this recipe... and the chicken was soooo tender and juicy and had no gamey smell at all!! Thank you so much for sharing this. Made a huge batch to last me 4 days; but I only have one serving left now...
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.
I made this dish last night. Didn’t have a clay pot. Debated between a cast iron or steel Dutch oven. Went with steel since mom used to cook rice in a saucepan before rice cookers were common. Came out delicious. The steel pot made a great crust. Had lots of chicken, so the extra width of pot provided plenty of room. I may try cast iron next time just to compare.
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. :)
I love your videos. So many people I know are watching and learning from them . Keep up the good work. I also love the family bonding across generations, and I always smile when I hear your dad said “鴻仔，吃飯了” at the end.
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!
Wow, really appreciate the detailed explanation by your dad and the selected Patreon questions. Kudos for your effort in putting this together. Just subscribed!
Your channel is amazing. I live in Europe far away from my parents in Hong Kong. Your video recipes teach me so many diahes that i can hopefully pass onto my kids! Big thanks to you and grandpa Lau!
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.
When I was little, we always go to this place called 添樂園 (Kowloon City) they are famous for their Po Jai Fan. We go there all the time and build such great relationship with the chef there, my parents gave him a huge red pocket, before we moved to Canada. I sometime make Po Jai Fan at home but of course, doesn't taste as good and not the same. I treasure those moments and memories when we were there.
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.
Looks great! I will try it and thanks. I've noticed Asian people tend to wash the rice until water runs clear, but IMO, that cloudy rice water has all the vitamins in it. I just lightly rince once is enough for me.
I have found some clay pots but didn’t know how to keep it and cook with it, thank you for that bit of information, I heard you needed a metal plate because you can’t put it on direct heat. thank you again!
Just made it! It was incredible! My wife and I both loved it,and even my 16 month babies, who have admittedly adventurous palettes, loved it too! We picked around the shiitakes, but more for me! I did add a little gochujang sauce (I know, blasphemy), but it was delicious either way. Just in the mood for a little kick!
Fail proof recipe, always come out perfectly. Thank you for sharing this recipe Lau family! I have a question - curious if anyone or you have tried with brown rice? Thanks again!
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.
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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!
ua-cam.com/video/x-lrIPbhNJ0/v-deo.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_fuck_moms_of_CIA_trolls. 咁操出外跑幾圈，身心健康，新年快樂 🎆
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.
uhm terracotta is clay
@@fantakuning maybe not the same construction nor type of clay? We cannot know for sure, but it may be close enough
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.👌😂
@@none8708 ikr it's smart to use whatever you have on hand to improve food.
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.
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.
What was your pops favorite dish? Did he have a favorite Americanized dish?
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.
How blessed is your father to be in such good health and to spend such quality time with his beautiful family 🙏🏻 thank you for sharing.
Clay pot rice is great, especially when the weather is cold! Thanks very much for sharing your recipe! 張媽媽祝你闔府身體健康，生活愉快😊
好多謝您嘅支持！老劉㊗️您阖家平安健康！幸福美满！
張媽媽，您好 !!! xoxo
妈妈张哦
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.
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.
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!
wonderful idea. I don't think this recipe of his is authentic
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.
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.
Mr. Lau is inspirational. And with an adorable personality. Generous to share every skill of his in cooking. Who else?
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.
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
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❤
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.
How do you get the crispy crust for the rice when you use a rice cooker/steamer?
@@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.
Fantastic idea! I’m about to get an induction range!
@yuletak not necessarily, gas stove is good and the traditional way too
I love how your dad properly teaches all the prepping steps, I love this channel so much
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.
Here in Malaysia some still do it with charcoal!!
@@alifaan595 Beware of carbon monoxide poisoning, must have good ventilation.
@@Radio_FM_3123 They all cook them lined up outside la, Chinese not stupid.
@@Jumpoable I think that comment was meant out of kindness. Not implying stupidity. Geesh.
We still have a couple Dai Pai Dong where you can find charcoal cooked clay pot rice here in HK …. Very rare these days. Absolutely delicious!
May Daddy Lau live to over 100 years old and see his great grand children grow!
Thank You for asking *Why* ✨
Its so much better to understand all of the why’s behind why things are done a certain way.
I'm glad your father showed how to make sure the bone pieces and any splintered bone is removed by rinsing. This is one of my favorite dishes.
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
Of course, follow the tradition
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!
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
When done well, this dish is pure heaven. I used to eat it all the time in little back alley restaurants in old Guangzhou neighborhoods many years ago. Precious memories.
i love the conversations around the dinner table.
I just love how Daddy Lau says, "if you like it, it's great!" ❤
Timestamp?
@@stevethea5250 Daddy Lau says it in most of their videos.
@@yuletak I never see
@@stevethea5250 Ah right, he says it in Cantonese. I'd say usually it's not translated, but I don't pay too much attention to the translations.
My goodness, this looks so yummy! I tried this dish first time in Hong Kong in the 90's. Thank you for the recipe. Greetings from Lima, Peru!
Thank you to you, your dad and family for sharing his Recipes and cooking techniques. I am a home cook and have gone back to view your videos for quick and easy dinners. Thanks!
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!
This is so nostalgic to me. My grandma used to make this. Reminds me of the good old days.
Love watching your family’s video! He is so knowledgeable and has a soothing vibe to it ! Always enjoy the great videos! Thank you
非常喜歡劉師父教煮煲仔飯. Great! ❤good teacher! 💯
非常感謝您的支持！老劉祝福您與家人平安健康
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 !
Chasiu is great
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
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.
I followed the instructions closely, particularly the part to get the crispy scorched rice, and succeeded. The Wok Hei was so good. Thank you.
Very traditional cantonese dish. Pretty much exactly how my family has made this for decades. Good job dad!
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!
Hands down the best and most comprehensive instructions on how to cook claypot rice. I just finished seasoning my new claypot (it only serves two so I will adjust the recipe) and I’m going to use your dad’s tips to make some claypot rice soon. Thank you so much.
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! 😁
The way chef Lau explains, you know he is a master!
I love papa Lau. My family was from Toishan, and I really like this cooking channel from papa Lau.
He reminds me of both my grandmothers. I used to watch them cook. Missing them terribly.
Just made this for dinner and everyone loved it. I used the torch gun to crisp the side thanks to your viewer's suggestion.
With your English associate with your dad's cooking , I am starting to watch all your dishes and learning to surprise my mom❤
OMGGGGGG this was LEGIT. Only changes I made were, using garlic instead of shallots. Chicken tenders instead breast. Boneless, skinless thighs instead of bone in thighs. It was so flavorful, I didn’t think it needed the sauce. WOWWEEEEEE
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.
Thank you for a Most Excellent Video! I am now a Daddy Lau FAN! I love the way he explains every step with wonderful english translation!!
Thanks Daddy Lau for sharing this recipe and most of all the cooking techniques. I love clay pot rice.
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".
I made this in an enamel casserole (dutch oven) on a camping stove and it was epic. Thank you Daddy Lau for another amazing recipe!
Was waiting for a comment about the Dutch oven cuz I don't own a clay pot. Will definitely try it with my Dutch oven 🤞🤞
I love the smile and clapping of the baby at the end! Great video.
Best channel on UA-cam! Thanks to Daddy Lau and the whole family!
Flavours of my childhood, thanks Lau family!
My father is a chef of 30 years, and I've been working with him for 15. He knows that this restaurant we own together will be our last, for I will not stay in this industry. He's always been worried that at some point, these Cantonese cooking skills will soon be gone, as less and less people are moving into the industry.
I'm glad to this channel exist, hopefully, it will promote the art to a wider audience, and invoke more people to jump in.
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!
@@togo7022 I think Randy does that deliberately--to ask questions that the audience is wondering and would ask too.
I really hope he can keep those questions to a minimum tho. Imagine asking why we can’t use a cracked pot to cook.
@@JacobSiau Yeah, that one was probably unnecessary but most of his questions are valid.
Wow.. your Dad has Rocked it yet again and with a Claypot rice dish .. I grew up dining on the tidbits of everything in one pot..thank you for the wonderful memories of days gone bye..keep well & safe 🙏🙏
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.
I been cooking claypot for years but never knew about pouring oil on the side of the lid without opening it. Thanks for teaching me.
Nga poh kai faan is heavenly (so, is paella, risotto, dum biryani). Torche, Uncle Lau, your culinary skills are second to none!
I will definitely try this recipe!! Look so delicious! So lucky that you have a dad who knows how to cook good food!
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!
Your family is highly gifted and we appreciate you sharing the knowledge.
Hello from Singapore! We have many stores in SG making claypot dishes but I bet none are as good at Daddy Lau's recipe!! I made this today and it was awesome!!! The ones in the shops don't have as much flavour as this recipe... and the chicken was soooo tender and juicy and had no gamey smell at all!! Thank you so much for sharing this. Made a huge batch to last me 4 days; but I only have one serving left now...
This brings back memory of my mom making this delicious dish. Thank you!
Very lucky family with Uncle Lau, not only a good cook and a very experience chef
Good to know the proper way for care for the clay pot. We found a wok ring is great for positioning the clay pot to heat the edges.👍
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.
Excellent improvisation!
I mean it's not claypot rice but that would work as well if you just want the crispy rice LOL.
Interesting cooking in detail. Can you send the link for the Clay Pot? I think I heard you said that it came from Amazon. Thanks.
I made this dish last night. Didn’t have a clay pot. Debated between a cast iron or steel Dutch oven. Went with steel since mom used to cook rice in a saucepan before rice cookers were common. Came out delicious. The steel pot made a great crust. Had lots of chicken, so the extra width of pot provided plenty of room. I may try cast iron next time just to compare.
I love this channel so much. I can only imagine the experience and excitement cooking with Lau-sifu
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. :)
I love your videos. So many people I know are watching and learning from them . Keep up the good work. I also love the family bonding across generations, and I always smile when I hear your dad said “鴻仔，吃飯了” at the end.
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'm Cuban/PR and I call it raspa. Who knew burning rice would actually taste so good HA
💕 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!
A lot cooks burning rice! 🤣
It's good, I meant to do that!
@@MK-tn6pz 😃
Would daddy Lau share his childhood dishes? I'd definitely like to learn some old fashioned recipes.🙏
I've had claypot rice so many times, but I never imagined how much effort it takes to cook.
Love! the family vibes, food brings people together. You guys are awesome, I would love to sit at your table! Hugs from me
your old man looking like the fiercest man in the kitchen, but also the only one who makes one of the best food for their customer
Lau Sifu, Moh Tak Ding (Awesome)!!! ....Thanks for sharing, Randy. Cheers
Love watching your father's cooking. Such an art form. But I walk away very hungry!
Wow, really appreciate the detailed explanation by your dad and the selected Patreon questions. Kudos for your effort in putting this together. Just subscribed!
This is a great explanation of how to cook with clay pots. Thank you very much.
Perfect timing! I just bought a clay pot last week. Thanks for these awesome videos!
im honestly glad this channel exists.
I love your Dad's reveal: Da da da da!!!! So cute! And Hong Doy is so adorable!!!
Your channel is amazing. I live in Europe far away from my parents in Hong Kong. Your video recipes teach me so many diahes that i can hopefully pass onto my kids! Big thanks to you and grandpa Lau!
The techniques he show is amazing.
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.
When I was little, we always go to this place called 添樂園 (Kowloon City) they are famous for their Po Jai Fan. We go there all the time and build such great relationship with the chef there, my parents gave him a huge red pocket, before we moved to Canada. I sometime make Po Jai Fan at home but of course, doesn't taste as good and not the same. I treasure those moments and memories when we were there.
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.
The metal wire is for different purpose. It helps to spread the heat more evenly to prevent excessive localised heating.
Looks great! I will try it and thanks. I've noticed Asian people tend to wash the rice until water runs clear, but IMO, that cloudy rice water has all the vitamins in it. I just lightly rince once is enough for me.
Would love to see more clay pot recipes! Looking forward to more to come 😊🙏
I have found some clay pots but didn’t know how to keep it and cook with it, thank you for that bit of information, I heard you needed a metal plate because you can’t put it on direct heat. thank you again!
Such a wonderful and well delivered content! God bless your family! 😎🥂
Just made it! It was incredible! My wife and I both loved it,and even my 16 month babies, who have admittedly adventurous palettes, loved it too! We picked around the shiitakes, but more for me! I did add a little gochujang sauce (I know, blasphemy), but it was delicious either way. Just in the mood for a little kick!
Fail proof recipe, always come out perfectly. Thank you for sharing this recipe Lau family!
I have a question - curious if anyone or you have tried with brown rice? Thanks again!
Wow this is one of the most unique dishes I've ever seen - I love your dad's cooking style. No nonsense and clever.
The lil song he does when opening the clay pot🥺❤️
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.