Thank you Ah Pa. It reminds me of the restaurants along Jalan Dato Keramat in Penang, selling steamed rice with Chinese sausage and seasoned chicken in small aluminium pots in late 1960s. Sadly no more. Does anyone remember??
Great idea with the cast iron pot to get the crust, but I do think something is missing. And I mean aside from spring onions etc. The rice is cold although the cooked chicken in gravy is warm. The lap cheung might be sufficiently well cooked because it's been fried but that probably doesn't matter. However, if you just put those ingredients together and then put it on an induction stove for 1-2 minutes, the contents will largely be cold / luke warm. In Cantonese cooking, we look for the aroma of the food being hot. I think that this can be resolved by heating the oven to 200 degrees Celsius and after you've put it on the hob for 1-2 minutes, transfer to the oven to further heat up the whole dish. Either that or possibly reverse the last step with the oven step. Then when the lid is taken off, you can see the steam and the aroma. Shame you didn't show at the end how the crust came out also.
It looks good. But maybe put some greens in it. Spring Onion, or fry some baby bok choy which will improve the overall looks of the dish. :) Thumbs up for this! thanks for sharing.
Ah pa, what brand of dark soy sauce do u like to buy? The one i’m using the taste is so so only. Yours the colour make the food more authentic plus looks delicious. Can recommend pls? Thank you!
Tried this recipe today - step by step... and just eye-balling the exact measurement of ingredients to add. It came out alright. Could've been better if there was an exact recipe to follow though.
May I know how you steam rice 15 minutes ...I steam 40 minutes only cooked oh ...Please guide...I want to learn this criticality. ... Thanks and thousands thanks
May be you can do this way. 1 . boiled water 2 . put the rice (B4 soak for 30 minits) 3 . And filter the water after the rice 3/4 cook. This way can reduce the carbohydrates 4.than start preparing the chicken 5. The rice will fully filter when prepared chicken
Thank you very much for sharing Cooking Ah Pa, your dishes are always the BEST!
U r too kind
Thank you Ah Pa. It reminds me of the restaurants along Jalan Dato Keramat in Penang, selling steamed rice with Chinese sausage and seasoned chicken in small aluminium pots in late 1960s. Sadly no more. Does anyone remember??
Probably need to check with penang lang
I like this claypot recipe
Very flavourful
Thanks for this video Ah Pa! Looks delicious! Also I was wondering if you could also please share what wok you are using, looks really good!
Thermos Malaysia
Wow delicious yummy,
One of my favourite dish.
Thank u
Super I will try to cook tq so much 👍👍
Really appreciate it Ah Pa. Especially I am new to cooking.
U r welcome
Normally I cook uncooked rice together with chicken n others, but I find ur method is more simple tq Ah Pah
Ur method is more authentic though
never thought of steaming rice. Thanks for the tip....
Just tried. Is gd. My family love it. Thank you
U r welcome
Great idea with the cast iron pot to get the crust, but I do think something is missing. And I mean aside from spring onions etc. The rice is cold although the cooked chicken in gravy is warm. The lap cheung might be sufficiently well cooked because it's been fried but that probably doesn't matter. However, if you just put those ingredients together and then put it on an induction stove for 1-2 minutes, the contents will largely be cold / luke warm. In Cantonese cooking, we look for the aroma of the food being hot. I think that this can be resolved by heating the oven to 200 degrees Celsius and after you've put it on the hob for 1-2 minutes, transfer to the oven to further heat up the whole dish. Either that or possibly reverse the last step with the oven step. Then when the lid is taken off, you can see the steam and the aroma. Shame you didn't show at the end how the crust came out also.
The simple & easy cook clay pot chicken. I love to try it! Btw I you are exactly same like me, “don’t waste the garlic” hahaha!
It looks good. But maybe put some greens in it. Spring Onion, or fry some baby bok choy which will improve the overall looks of the dish. :) Thumbs up for this! thanks for sharing.
Great idea
Ah pa, what brand of dark soy sauce do u like to buy? The one i’m using the taste is so so only. Yours the colour make the food more authentic plus looks delicious. Can recommend pls? Thank you!
Claypot Chicken Rice 👍
Certainly Cool Recipe ✌️
Creative Concept Right 👌
amazing dish!!
Can't wait to end my quarantine and try this!! Looks good! Thanks for the recipe, Ah Pa :)
Stay safe, wherever u r
Ah Pa, I'm using almost all the same brand of products as you do. Thick soy sauce, Shao Xing wine etc.
i made the halal version lol..it taste so good..tq for sharing uncle.
Do you have to reduce the amount of water for the rice since there’s gravy from the chicken?
No, bcos rice need to be fully cooked
Cooking ah pa do i have use constarch?
Ah Pa, may I know how big is your cast iron pot? I’m planning to buy one bigger than yours. Is yours 24cm or 26cm? How much? What brand ?
This orange one shud be 20cm
OH RIGHT. 👍👍👍
Tried this recipe today - step by step... and just eye-balling the exact measurement of ingredients to add. It came out alright. Could've been better if there was an exact recipe to follow though.
YUM YUM!
Did you manage to get the "guo ba"?
Abit at the bottom yes
@@CookingAhPa nice!
How do you ensure your cast iron is free of marks?
Ah pa. Where do I find "mui heong" salted fish? Thank u
Kuantan
Har, So far away. I am living in Singapore!
@@fanjipani6677 get it from wet market grocery stores.
Can you make pork liver as your next dish?
neveer sen this tasty anything
Tried this for dinner, my family said thanks :)
I want to make this! but can you please post the ingredients and the amount of the ingredients, please? thank you!
Yes Ah Pa, please provide full recipe. Tq.
Your Chinese sausage.. I giggled like a 12yr old.
Thks you I'm going to cook this 😍
May I know how you steam rice 15 minutes ...I steam 40 minutes only cooked oh ...Please guide...I want to learn this criticality. ...
Thanks and thousands thanks
O....I forget to tell ...I cook soft brown rice ...instead of white rice ......
@@conniechan4411 brown rice will need more time and water to cook than white rice.
May be you can do this way.
1 . boiled water
2 . put the rice (B4 soak for 30 minits)
3 . And filter the water after the rice 3/4 cook. This way can reduce the carbohydrates
4.than start preparing the chicken
5. The rice will fully filter when prepared chicken
Can I use rice cooker for this recipe?
Can
The music is over
I don't have clay pot
li ke
=P Fail-proof. Still failed. I put too much water. Become ‘man fan’.
Next attempt will be fine
This round his presentation lacking
Will improve