today we're making perhaps the most
mouth-watering cantonese dish of all
what kind of dive clay pot rice a
classic one-pot dish that's actually
much easier to make at home than you
might think there are many versions but
this one is a guaranteed winner packed
with chicken chinese sausage shiitake
mushrooms and the signature crispy rice
my dad a retired chef will share all of
his techniques like how to properly use
a clay pot and how to cook the juiciest
meat but first he'll show us how to
prepare the foundation of this dish the
rice
is
we'll wash our rice three times draining
the water and using fresh water each
time
is short grain rice or long grain rice
better
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for the parts of the chicken with bones
we'll cut them into smaller pieces each
about one to two inches wide
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we'll continue cutting into small pieces
with a drumstick
with the chicken breasts we'll cut it
into thick slices about a half inch
thick each
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we'll put the cut chicken into a
strainer piece by piece making sure
we've washed off any pieces of bone now
that our chicken is cut we'll move on to
an important ingredient that adds a ton
of umami flavor to the dish
pizza
we're using dried shiitake mushrooms
here to rehydrate them just soak them in
hot water for at least 10 minutes
we'll set the mushrooms aside and
prepare our aromatics for the chicken
marinade
we'll cut the shallot very finely first
slicing it
then rotating to mits
we'll slice the ginger the same way
then cut it into strips
then rotating to mitts
now for our garnish green onion
we'll dice two pieces no need to
separate the whites from the greens here
now back to the chicken that's been
draining
we'll combine our bone and chicken with
the chicken breast and set aside then
we'll create our marinade with one
tablespoon of light soy sauce two
tablespoons of oyster sauce a half
teaspoon of salt one teaspoon of sugar
one tablespoon of cornstarch three
tablespoons of water one teaspoon of
cooking wine and a quarter teaspoon of
white pepper then we'll mix
we have all of these ingredients listed
on our blog at madewow.com along with
step-by-step instructions and video
clips to guide you as you make the
recipe at home once the marinade is well
mixed we'll add the chicken
then we'll stir the chicken into the
marinade until every piece is evenly
coated
now we'll also add and mix in the
shallots and ginger
gum
with the chicken prepared we'll also be
marinating our mushrooms
we'll follow the oyster sauce with one
teaspoon of sugar and a half teaspoon of
cornstarch then mix till the mushrooms
are evenly coated
now we can remove the chinese sausage
from the water it's some soaking in for
10 minutes
and now we'll make the delicious sauce
that complements the rice perfectly
now we'll mix that together well
if you're not familiar clay pot rice or
bowl daifon is a popular cantonese
comfort food in southern china and
southeast asia it's a centuries-old dish
that features the ancient cooking method
of a clay pot over a flame the clay pot
is traditionally used because it retains
heat evenly all around which is perfect
for slow cooking everything together
with the water that cooks the rice
simultaneously steaming the ingredients
above while the juices of the
ingredients soak into the rice below
another highlight of this dish is that
the rice develops a crust similar to
korean stone pot bb buff or spanish
paella which is called fondue in
cantonese or literally rice scorched
while the cooking method may take longer
than your usual stir-fry dish the tender
ingredients with the flavorful rice
paired with the perfect sauce makes it
well worth the wait so let's break out
the clay pot
before cooking with a brand new clay pot
my dad has a special process to
essentially season it
first we'll wash it normally with this
soap you should only use dish soap with
glazed pots and not on unglazed pots
then we'll completely submerge the pot
in lid and piping hot water cover it and
let it sit for at least one to two hours
but my dad soaks it overnight
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just anything plain in the same thing
yeah in the morning we'll wash it again
and cook plain kanji or some other plain
starchy dish which you can eat because
when then when this part is new right
yeah the surface is not smooth yeah have
a little really very tiny like a bum
comes up and then also have a little
maybe empty space
than that
because it's so sticky
to the paste get in the material just
like almost like you seasoned to
reiterate what my mom said the
stretchiness of the kanji helps to seal
the tiny pores in the clay pot which
helps create more of a non-stick surface
and helps prevent the pot from cracking
in the future there are also lots of
other ways to season and maintain clay
pot especially across different cultures
we'll add in our rice that we soaked in
hot water for 10 minutes then drained
we're mixing the oil with the rice
thoroughly katie also had a question
does the outside of the clay pot need to
be dry before putting it over a fire
yeah
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keep the pot condition good condition
just always dry the bottom before you
cook
will expand
it
we're adding 11 fluid ounces of piping
hot water to the rice
christine and alexander from patreon
asked what are some alternatives if you
don't have a clay pot
okay
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we'll add oil and sesame oil into our
marinated chicken and mix
we'll uncover the pot when the water is
just about boiling
as the water boils we'll first make sure
the rice is spread out evenly in the pot
then we're ready to add our ingredients
sunshine
make sure to spread them around and not
put them in a pile so they can cook
evenly emily from patreon asks what are
the best toppings to use
with all the ingredients in we'll cover
the pot
then turn the heat too low
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we keep
from winnie clara and frank on patreon
wow thank you how do you choose a good
clay pot
on lights a lot of choice you may be
able to find one at a physical store but
this is the exact clay plot we bought
from amazon which you can find in our
descriptions
because let the air running inside and
then when you cook then never never cook
really high temperature after 10 minutes
of cooking on low we'll turn the heat
back up to medium and my dad will show
you exactly how he gets the perfectly
crispy scorched rice
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we'll spend about two minutes heating
this side of the pot make sure to move
and tilt the pot so that it scorches the
rice evenly
now we'll turn the pot around and repeat
the process
to avoid burning your hand always use a
dry towel or mitt to hold the pot but be
very careful not to get too close to the
open flame after heating this side for
two minutes we'll move on to our next
step
we'll turn the heat to low and add oil
around the edge of the lid
we'll carefully pour in two tablespoons
of oil evenly around the whole edge of
the pot without opening the lid
we'll let it cook on low for two minutes
or until you hear the sizzling sound
i also wanted to make a special shout
out to thank all of our wonderful
patreon supporters for helping bring
this video to life if you enjoy our
videos and are interested in supporting
us directly head on over to patreon.com
madewithloud to learn more
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now we'll turn the heat back up to
medium and repeat our rice scorching
process how do you prevent the rice from
burning or sticking to the pot
things
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we'll heat each side of the pot like
before two minutes on each side
what's the best way to reheat this
after two minutes on each side my dad
has an extra minute on each side to
ensure the rice is extra crispy and now
we're ready to see the final product
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wow
we'll add the green onions for garnish
oh my god look at that oh the crumb the
crumb the crumb that looks so good
is it good
okay i have to put some sauce on
what
i found
hong kong
cheers
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yeah
did you do a puzzle i like puzzles huh
yay
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