Meatman, I've visited tons of blogs. Yours' THE BEST! I love the presentation. Just the right blend of pictorial, speed, clarity to engage viewers like me. I think any Dummy cook can easily follow your blog. Perhaps recommended brands of sauce would be greatly welcomed. LIke you use oyster sauce, soya sauce etc....a lot. Which are the better brands? KAMSIA!!!
Hi, Greetings from Australia..quick question..My rice cooks too fast and starts to burn before I put in the chicken. Should I reduce the heat or should I stir more often? Also the chicken did not develop a deep brown color..should I marinate longer or cook it separate before topping it on at the end.Cheers
Thank you once more. I will try this later, your recipes is alway good.While I am a vegan , I still try your recipes off and on and they are all very nice. So the sin goes to you for me eating meat By the way is the salted fish has any chemical in it if not can you tell me which stall. Thanks in advance my love.
Why was it necessary to add the 1 cup water in the chicken and marinade? Would it not dilute the flavor? Plus u didn't add the leftover marinade sauce into the rice?? Just wondering...
YUM! Do you have a recipe for yam basket (with variations on what type of dish it can be served in). I can't remember but one of those dishes was plum based (the sauce anyways).
@@kkkkkk-fx2oo Hi, we are sorry that we missed out on this comment for so long.. :( But if you are asking for where to buy the best salted fish, currently we like the one sold at Mayflower Market & Food Centre, 162 Ang Mo Kio Ave 4, Singapore 560162. It is called mui heong salted fish :)
I do have one question, when I add the marinated chicken into the rice, should I also include the marinade sauce into the rice for extra flavour? Would the additional sauce overcook the rice?
Thanks! I've tried this dish today but my claypot cracked while I was frying the ginger, (i used a Japan home clay pot on an induction cooker at high heat) Since all the ingredients were already prepared for this dish, I continued cooking this dish with a pot. Sad to say the taste isn't pleasant as my rice got burnt😩 do you have any suggestions as to how induction cooker users can still cook up this dish?
elai314 3 years too late to this, but the rice is usually left still so that the rice at the bottom can crisp with the clay. Called “fan jiao”. The point OP was making is that the cook was stirring the rice occasionally so it disrupts this process
winane it’s possible to adjust for your sodium intake? Sugar can be adjusted as well for diabetics. Key is to eat everything in proportion for health. Brown rice and lots of veggies helps. Enjoy
u guys are seriously underrated for the high quality videos
Thank you for the kind praises! :) Hopefully we are able to get the outreach in the near future hahaha ☺️
Besides the background NOISE!
Just found the answer re: thick dark soy question :) Thanks very much and yes your food channel is one of the best!
Thank you so so so so much for this recipe. I cooked this for my family recently and everyone loved it!!
Meatman, I've visited tons of blogs. Yours' THE BEST! I love the presentation. Just the right blend of pictorial, speed, clarity to engage viewers like me. I think any Dummy cook can easily follow your blog. Perhaps recommended brands of sauce would be greatly welcomed. LIke you use oyster sauce, soya sauce etc....a lot. Which are the better brands? KAMSIA!!!
Thank you
hi, may i know how many cm is the claypot that u used in the video? great video btw!
look very delicious I'll try to cook for my hubby for tomorrow dinner as he love this clay pot rice. thks for the receipy ✌✌
UA-cam bé gạo bên tre luôn ủng hô chương trình này
I think you should've lace some oil on the claypot lid while cooking too
badiyaaa
Can I ask what brand of chicken stock do you use? Should it be with or without sodium? Tks
We follow this recipe and cook, its nice thz for this video
Maybe I missed it but isn't the rice supposed to be crispy? I didn't see it.
Hi, Greetings from Australia..quick question..My rice cooks too fast and starts to burn before I put in the chicken. Should I reduce the heat or should I stir more often? Also the chicken did not develop a deep brown color..should I marinate longer or cook it separate before topping it on at the end.Cheers
+clam15567 Yup you should cook the rice on medium heat or you can pan fry the chicken first then add it in towards the end to match the cooking time.
if i will use the rice cooker, when do i put in my chicken? Frm the start or half way like when using claypot
can we use pork instead of chicken? If yes, what type of pork should we use?
Where can get good quality salted mackerel and lup cheong?
Can you make a video for fried rice? My favourite is kampung fried rice though haha.
+Kar Yen Sure!
nice recipe ! i'm from Malaysia Penang wish to cook Yam rice for my family, specially the chili sauce....
Thank you once more. I will try this later, your recipes is alway good.While I am a vegan , I still try your recipes off and on and they are all very nice. So the sin goes to you for me eating meat By the way is the salted fish has any chemical in it if not can you tell me which stall. Thanks in advance my love.
Why was it necessary to add the 1 cup water in the chicken and marinade? Would it not dilute the flavor? Plus u didn't add the leftover marinade sauce into the rice?? Just wondering...
Okay I didn't add that leftover marinade based on previous comments... I followed every step but sadly, I find the rice very soft... why oh why???
I miss this dish so much!
YUM! Do you have a recipe for yam basket (with variations on what type of dish it can be served in). I can't remember but one of those dishes was plum based (the sauce anyways).
That we're not too sure, we got our's from Kartib market its pretty good in terms of taste.
theMEATMENsg do you mind to tell me which block in khatib? I guess u mean Khatib?
theMEATMENchannel
theMEATMENchannel
@@kkkkkk-fx2oo Hi, we are sorry that we missed out on this comment for so long.. :( But if you are asking for where to buy the best salted fish, currently we like the one sold at Mayflower Market & Food Centre, 162 Ang Mo Kio Ave 4, Singapore 560162. It is called mui heong salted fish :)
@@tanirvan9762 Yes it is Khatib Market.. Blk 848 Yishun Street 81, Singapore 760848
is the steam from the claypot enough to cook the marinated meat onto the rice? just curious. looks delicious by the way. ^_^
it is enough to cook the chicken.
Hi can I ask what is the purpose of adding 1 cup of water into the chicken marinade?
+June Luvspolkadots the water makes the marinade act as a brine so that when the chicken is cook it will remain moist inside.
I've noticed the dark soy sauce is thicker than mine . What kind do you use? I would like to use the correct sauce for the best results:)
we use the Super Grade Dark Soya Sauce from Tiger brand, those are thicker then the normal ones
Thank you, your videos are amazing. Hope I'd be able to try some your dishes :)
my claypot is too small for 3 cups rice. is it okay to cook in one of those heat resistant glass pot. will it affect the taste?
+Daniella Halim yes it's okie, but cooking in a claypot has a special taste to it, you can also use a ricer cooker for this!
Sounds like a foolish question but must I really use a claypot or any steel pot will do?
alextheoutlaw You can make it with a rice cooker also!
Hi, where did you get the music from?
+Bruce Yap www.audiojungle.net
Views can be ten-fold if you take off the background NOISE! It’s really disturbing, totally ruined the entire article.
childhood memories...
Tks for the yummy recipes, my kid love it so much.
Hi i'd like to know where you purchased the clay poy
we got it a a kitchen supplies shop in Khatib market
Good.
where to buy your salt fish in Singapore
we got ours from a dry goods stall at Kartib market
Thanks so much been hunting forever for wet salt fish
I do have one question, when I add the marinated chicken into the rice, should I also include the marinade sauce into the rice for extra flavour? Would the additional sauce overcook the rice?
you don't need to ass the marinade sauce to the rice, as it has it's own sauce for it.
theMEATMENchannel thanks
Hi, Can you please share where you got the spatula from?
pantry magic holland village
Thanks! I've tried this dish today but my claypot cracked while I was frying the ginger, (i used a Japan home clay pot on an induction cooker at high heat) Since all the ingredients were already prepared for this dish, I continued cooking this dish with a pot. Sad to say the taste isn't pleasant as my rice got burnt😩 do you have any suggestions as to how induction cooker users can still cook up this dish?
May i know how many servings does the recipe serves?
+Hunny Bunny Munny H.B.M 4 to 6 depending on how greedy they are!
+theMEATMENsg i've cooked this dish for dinner and my family loved it!! 😊👍🏻
hmm though it looks delicious your method of cooking prevents the rice from crisping up which is one of the major points of classic rice...
danwilson12 just curious, what is done in this recipe that is preventing the rice from crisping up?
elai314 3 years too late to this, but the rice is usually left still so that the rice at the bottom can crisp with the clay. Called “fan jiao”. The point OP was making is that the cook was stirring the rice occasionally so it disrupts this process
Is thick dark soy sauce = sweet soy sauce?
+soshi508 It's not, it a thicker version of the normal dark soya sauce.
Ok, thanks for the info. If I use a rice cooker, do I have to keep stir up the rice?
If your using a rice cooker just stir up the rice before adding the rest of the ingredients
Love clay pot rice meals. But that is way too much sodium for me!!! Yikes I would have to drink a gallon of water afterwards! :P
winane it’s possible to adjust for your sodium intake? Sugar can be adjusted as well for diabetics. Key is to eat everything in proportion for health. Brown rice and lots of veggies helps. Enjoy
What is hua diao jiu pls
It's rice cooking wine, but you can use grape juice as a substitute :)
trying this =]
what's the song name?
***** High as the Sky Music by pinkzebra
The recipe link cant open
We're so sorry for the inconvenience. Our website is currently going through a revamp!
DUDE WHERE'S THE CRISPY CRUST
Lol u mix all that sauce together and only put one tbsp
this is no known traditional version of baozaifan