A tip on the Chinese cooking wine: If you can't find it substituting cooking sherry and mirin will get you almost all of the flavors since the chinese cooking wine is also salted like cooking sherry.
On the spur of the moment, I went for it missing a number of the more exotic Asian extras but substituting as I saw fit. Loved the result. Mmmm - those crispy bits!
I made this a couple of weeks ago in my dutch oven. Pretty similar recipe but I had a 1lb bag of pre-shredded cabbage and carrots (for coleslaw) that I threw in. It was a hit. Great idea on the sausage, I have a few packages of it in my pantry that I got from Costco online so clearly I need to make this dish again.
My Korean rice cooker has a pretty cool setting for making nurungji, which is Korean scorched rice. Making this- it gave the bottom of the rice a lovey color and a slightly nutty flavor.
We call this method of preparation 有味飯 (Cantonese: yau mei fan), which literally translates to "flavoured rice". My mom used to make this with marinated pork slices and pork liver slices. I still make it every now and then, but I add the protein of choice and marinade halfway into cooking the rice to keep the meat tender.
Fantastic method. I have been frying my rice for years now (I'm GF) but never thought to just cook it all together to start. This is likely going to become a mainstay here :D
I have that same rice cooker, great little unit that got me though grad school. As for the sausages, the superstore cleared them out like two weeks ago, I have a bunch in my pantry now. Maybe they were all getting close to date?
Glen and Jules. You're a lovely couple and I thoroughly enjoy your videos. I live in Oaxaca Mexico so Chinese ingredients aren't so easy to come across (we have a couple of Chinese owned shops but they don't always have everything). In a pinch when a chinese recipe calls for wine I just toss in whatever I have at hand and a bit of sugar. Keep up the good work. JIM
Glen, you mentioned that the lap cheong has a definite flavor profile, would you describe it? We tried a new recipe this weekend making a Chinese sausage and it was very sweetly flavored with dominant flavor of cinnamon. Jury is still out if we will make it again - not used to sausage having a sweet flavor. One ingredient was rice wine which I couldn’t find either so I ended up substituting sake.
I made this tonight and it turned out very well! The only ingredients I lacked were the sausage and the XO sauce. I might try to track them down the next time I go to the city, but it was fine without them. Next week I'll try the same recipe with pork.
I’m thinking I could do this in my tagine in the oven and it would be even better than my rice cooker. Just cook it thesame method as a chicken or lamb tagine.. I’m doing this ASAP!
The best Chinese sausage you can get in Canada comes from a shop in BC. I'm in Markham, and our family brings over 40lbs of sausage from BC annually. I would love to share if you want some. Love seeing some of the recipes I grew up with being spread to a wider Canadian audience. My grandfather passed a lot of these old school recipes to me. Not many people doing some of the ones I know, anymore. I suggest trying to make braised pomelo peel. It's wonderful and highly underrated.
If there were only one way to make a clay pot dish, there wouldn't be so many varieties of them on Chinese restaurant menus! Is the sausage "lop cheung?" I ask because it's easy to find where I live (Silicon Valley). Even Costco stocks it!
I have that Rice Cooker as well, but mine has the Aroma brand silk screening instead of Betty Crocker. I'm still using it after over 30 years. I remember buying it at the local grocery store for ten dollars on closeout because it was the Martin Yan/Yan Can Cook promotional version and their contract with him had expired so they were selling old stock cheap at Albertson's grocery stores.
Hi Glen, glad that you still miss this Hong Kong style food even my friend's shop(shown in your old video) didn't made the best clay pot rice in HK lol. If you want to make some crunchy rice cracks, you can use small diameter cast iron pot to replace the rice cooker. As told by my father, 1) brush some oil at the bottom of the pot and put ingredients into the pot 2) heat up the pot in low heat to allow the rice to absorb more water. When the steam goes horizontally instead of vertically the rice is ready and it will form a very even crust at the bottom. P.S. if you don't have chicken stock or so, put the water that soak and soften those shiitake will also enhance the flavour.
Tried to find which xo sauce on Amazon but they have umpteen versions ranging from around 13 dollars up to 60 dollars. Which one are you using for your recipe? Thanks for the great idea.
Yes, there are hundreds of Asian food stores in the Greater Toronto Area because Chinese & other Asians have been coming here since the 1800's. The problem is the disruption in the supply chain due to everything going on in the world today.
i throw tradition out the window all the time lol. ive made curry version of this and korean flavored too. all turned out great but i definitely would say to keep an eye out on vegetables if you were adding any of it. personally i like texture so i throw them in at the end and just let it steam a bit while the edges of the rice gets crispy
I wonder if you could get a clay pot to work on the induction stove by giving it an iron glaze, or just embedding some little ball bearings in the bottom before firing
Never had clay pot rice with XO sauce in it but it seems to be a great idea. BTW, Canada does prodcue some Chinese sausages, mainly in BC I think. The quality is of course not as good as here in Hong Kong, but you might want to give them a try.
Glen: Thought at first you'd be making something exoctic. This clay pot chicken is nothing more than 1968 college dorm room one pot cooking of meat rice and vegtables in a rice coocker instead of in a small crock pot. Saved a bundle "68-69 with this recipe and not having to have a university meal contract. What's next oatmeal and soup in a crock pot? Respectfully, W.S.
That's pretty similar to how my wife does it, but her go-to protein and veggie is button-cut ribs (blanched before adding to the rice cooker) and chopped green beans (long beans would work to if that's your thing). Edit: the other thing I'd add is that if you want to do this with a fancier fuzzy-logic rice cooker, use either the Quick Cook or Mixed Rice setting. Those settings ramp the temperature more quickly than the default rice cycle.
Looks great! I'll have to try it in my Dutch oven. Our rice cooker died a couple of years ago & was replace with an Instant Pot as I get more use out of the IP.
Interesting improvisation in making this clay pot using a rice cooker Glen and it looks fantastic. The Chinese sausage is called "Lop Churn" and there is so many out there that you need to find someone who knows which is the best or taste like Hong Kong style sausage. If you ever get to San Francisco, I can show you what my mom said it the best to buy. Thanks for the method and recipe.
Similar rice dish here in Louisiana, Jambalaya that I know people make in a rice cooker, although purists consider that a sin! GREAT recipe thanks Glen and Jules!!
I have not had this before but we love the Oriental flavors in this house. My rice cooker is not big enough for a family of six big eaters. I may have to try the Dutch oven thing but I will try to get the flavors in the textures in there. This looks absolutely yummy.
I had red beans and rice yesterday. Different seasonings and no meat, but seems really similar to what they had. I could have added meat & veg easily and the only difference would be the seasonings.
Love this. I didn’t know you could cook a whole meal in a rice cooker. I never got one because I thought rice cookers did one thing. Thank you for enlightening me.
@Retta Connelly I use my rice cooker to make hard boiled eggs on the steam cycle (I have a zojirushi (elephant logo) which is programmable). I also have one like Glen’s with the simple on/off. Both are fantastic. I make rice dishes of course but also use it to prepare steel cut oatmeal overnight (hated oatmeal when all I ever had was instant quaker). The real thing is soo good with honey and waiting for you hot and ready to eat in the morning.
Awesome, great meal, in a rice cooker for those nights when its just hard to get a dish on the table. Info on the XO sauce? You mentioned you would put it in the comments bu it appears to not be there.
I made this in the instant pot today and it turned out really good. I did three minutes at high pressure, with 10 minute natural release. Then I opened it to add the broccoli and edamame, zero minutes at high pressure, then 15 minutes keep warm.
Giving this a try right now. The smell is maddeningly delicious and making me impatient, even though I need to toss the soybeans and snap peas (sorry, not a broccoli fan) on for 25 or so.
delicious. the only rice i had was rice grits...im sure it would have been a tad less dry and a bit better texture with regular rice. regardless everyone luved it
This looks amazing! I don't have a rice cooker because I use my instant pot for rice. Any ideas on what the cooking time would be on that device instead? Thanks and we love your show!
I just made this in the instant pot. I followed the recipe except I used 6 chicken thighs, and upped the rice to 1.5 cups with 1.5 cups of chicken broth for the liquid. I did manual 3 minutes at high pressure with 10 minutes natural release. Then I added to broccoli and edamame to the pot, closed it back up and did zero minutes at high pressure. Then 20 minutes keep warm. Turned out really good!
Julie speaks Mandarin, and I can 'get by' if everyone talks to me like a child. Written Chinese is relatively easy to decipher... But everyone under the age of 20 speaks English.
Looks delicious! Would that be a 12 or 8 cup rice cooker you are using? I have a 6 cup rice cooker and wondering if I half the recipe would it work or even a bit less. Either way will be trying this recipe out soon, thanks for sharing.
Thanks for watching Everyone! If you like our videos please like / subscribe / share them - help us grow in 2022!
If you're craving a clay pot, Mandy, on you tube channel Souped Up Recipes, sells hers.
A tip on the Chinese cooking wine: If you can't find it substituting cooking sherry and mirin will get you almost all of the flavors since the chinese cooking wine is also salted like cooking sherry.
Do you know some old german recipes?
I will never click away to watch another video. I wanted to see Glen's reaction to eating the crunchy bits!
On the spur of the moment, I went for it missing a number of the more exotic Asian extras but substituting as I saw fit.
Loved the result.
Mmmm - those crispy bits!
I made this a couple of weeks ago in my dutch oven. Pretty similar recipe but I had a 1lb bag of pre-shredded cabbage and carrots (for coleslaw) that I threw in. It was a hit. Great idea on the sausage, I have a few packages of it in my pantry that I got from Costco online so clearly I need to make this dish again.
I often use the coleslaw mix!
Hey, I just bought a rice cooker for the first time this past weekend. Looks like I know what I'll be making this weekend 🤗 yum!
I am trying this one tonight for dinner! Thanks Glen. We really enjoy your videos.
I just made this dish today using left over beef stew… and looking at the time it took me 15 minutes to devour. Two big thumbs up!!!
I’ve never been so early! Woohoo! Love the idea of a meal in the rice cooker!
Fascinating! Great video!
Thank you. Crunchy bits, like socarrat? God Bless and stay safe.
I loved it. I’m going to try it. Thank You
Thank you for this!
My rice cooker was too small so I used my Dutch oven. Excellent job!!
Good show as always thank you
I’m gonna give this a go for food prepping… thanks again Glen and Jules for the good ideas!
My Korean rice cooker has a pretty cool setting for making nurungji, which is Korean scorched rice. Making this- it gave the bottom of the rice a lovey color and a slightly nutty flavor.
We call this method of preparation 有味飯 (Cantonese: yau mei fan), which literally translates to "flavoured rice".
My mom used to make this with marinated pork slices and pork liver slices. I still make it every now and then, but I add the protein of choice and marinade halfway into cooking the rice to keep the meat tender.
Variations on a theme is the key. Love the videos as always :D
Omg that looks good!!!!
Fantastic method. I have been frying my rice for years now (I'm GF) but never thought to just cook it all together to start. This is likely going to become a mainstay here :D
I have that same rice cooker, great little unit that got me though grad school.
As for the sausages, the superstore cleared them out like two weeks ago, I have a bunch in my pantry now. Maybe they were all getting close to date?
I never realized you could cook a meat in a rice cooker like that.Always thought you needed to brown it first Good to know awesome cbannel.
Easy one pot meal. Have to make this tonight.
Sharing this with my college grandkids!
Glen and Jules. You're a lovely couple and I thoroughly enjoy your videos. I live in Oaxaca Mexico so Chinese ingredients aren't so easy to come across (we have a couple of Chinese owned shops but they don't always have everything). In a pinch when a chinese recipe calls for wine I just toss in whatever I have at hand and a bit of sugar. Keep up the good work. JIM
We are fortunate to have an Oriental market about 30 minutes away where we can get everything Chinese.
Glen, you mentioned that the lap cheong has a definite flavor profile, would you describe it? We tried a new recipe this weekend making a Chinese sausage and it was very sweetly flavored with dominant flavor of cinnamon. Jury is still out if we will make it again - not used to sausage having a sweet flavor. One ingredient was rice wine which I couldn’t find either so I ended up substituting sake.
I made this tonight and it turned out very well! The only ingredients I lacked were the sausage and the XO sauce. I might try to track them down the next time I go to the city, but it was fine without them. Next week I'll try the same recipe with pork.
Looks awesome
I'm asian and i didnt know this could be done. cant wait to try it.
That looks so yummy and delicious! The way you prepared is so easy...👍Thanks for sharing ❤❤keep going ❤stay connected😍
Yummy recipe..........
I have everything for this except the rice cooker. Fortunately, I do have a glazed 2 quart cast iron pot and a gas stove.
I’m thinking I could do this in my tagine in the oven and it would be even better than my rice cooker. Just cook it thesame method as a chicken or lamb tagine.. I’m doing this ASAP!
The best Chinese sausage you can get in Canada comes from a shop in BC. I'm in Markham, and our family brings over 40lbs of sausage from BC annually. I would love to share if you want some.
Love seeing some of the recipes I grew up with being spread to a wider Canadian audience. My grandfather passed a lot of these old school recipes to me. Not many people doing some of the ones I know, anymore.
I suggest trying to make braised pomelo peel. It's wonderful and highly underrated.
If there were only one way to make a clay pot dish, there wouldn't be so many varieties of them on Chinese restaurant menus! Is the sausage "lop cheung?" I ask because it's easy to find where I live (Silicon Valley). Even Costco stocks it!
can I find this XO Sauce at Chinese stores?
"Everyone has a dumpling!"
And a flat bread dish or 2 and soups
I have that Rice Cooker as well, but mine has the Aroma brand silk screening instead of Betty Crocker. I'm still using it after over 30 years. I remember buying it at the local grocery store for ten dollars on closeout because it was the Martin Yan/Yan Can Cook promotional version and their contract with him had expired so they were selling old stock cheap at Albertson's grocery stores.
Hi Glen, glad that you still miss this Hong Kong style food even my friend's shop(shown in your old video) didn't made the best clay pot rice in HK lol.
If you want to make some crunchy rice cracks, you can use small diameter cast iron pot to replace the rice cooker. As told by my father,
1) brush some oil at the bottom of the pot and put ingredients into the pot
2) heat up the pot in low heat to allow the rice to absorb more water. When the steam goes horizontally instead of vertically the rice is ready and it will form a very even crust at the bottom.
P.S. if you don't have chicken stock or so, put the water that soak and soften those shiitake will also enhance the flavour.
Tried to find which xo sauce on Amazon but they have umpteen versions ranging from around 13 dollars up to 60 dollars. Which one are you using for your recipe? Thanks for
the great idea.
The brand is LEE KAM KEE in the video and this is the closest one I could find. Hope you'd enjoy.
Six months in China? You all have a great life!
"if you're super traditional, click away. Go watch some other video now" hahahaha. You tell em Glen! Excellent vid, will def try. Ty.
Black bean paste!
Feeling vindicated on my insistence to a one-button rice cooker.
I've been cooking this way for 5-6 years... It's an EASY one pot meal. Tasty and simple to clean up.
Do what you can with what you have where you are at.
maybe you should do an episode on should you rinse your rice, for you new series.
Fantastic video as always. I was just wondering, would this work in a slow cooker?
Apparently you can cook rice in a slow cooker - but I've never tried it.
@@GlenAndFriendsCooking Thanks for the quick reply. All the best.
Do u have asian food stores in Toronto? Mayb u can find what u need there. Great video
Yes, there are hundreds of Asian food stores in the Greater Toronto Area because Chinese & other Asians have been coming here since the 1800's. The problem is the disruption in the supply chain due to everything going on in the world today.
In my moms province in Panama the crunchy rice has a name which is “concho”.
Looks good! My rice cooker is even more basic than yours (on and off with no “keep warm” setting) so I will have to try this on the stovetop.
Love this, I make it alot and yes I have even made it with spam. So many variations can be done with this.
i throw tradition out the window all the time lol. ive made curry version of this and korean flavored too. all turned out great but i definitely would say to keep an eye out on vegetables if you were adding any of it. personally i like texture so i throw them in at the end and just let it steam a bit while the edges of the rice gets crispy
yum ! have got to make this one !! thank you !
I’ve been waiting for this kind of video from you! Thank you
I wonder if you could get a clay pot to work on the induction stove by giving it an iron glaze, or just embedding some little ball bearings in the bottom before firing
Yes - there are a couple of brands that do that with tagines and other ceramic cookware.
I use to cook something very similar but used shrimp for the protein.
Some of the claypot rice i have eaten adds chinese salted fish to it also... but you practically can make this with anything.
Take and make for potluck lunch at work. Meat could marinate in frig until time to throw it together to cook?
Never had clay pot rice with XO sauce in it but it seems to be a great idea. BTW, Canada does prodcue some Chinese sausages, mainly in BC I think. The quality is of course not as good as here in Hong Kong, but you might want to give them a try.
Glen: Thought at first you'd be making something exoctic. This clay pot chicken is nothing more than 1968 college dorm room one pot cooking of meat rice and vegtables in a rice coocker instead of in a small crock pot. Saved a bundle "68-69 with this recipe and not having to have a university meal contract. What's next oatmeal and soup in a crock pot? Respectfully, W.S.
Well it's worked in Hong Kong for centuries, no need to mess with it.
I can't wait to try cooking meat in the rice cooker!
I honestly have no idea how Shaoxing wine tastes, just from the looks of it, would a Fino Sherry be a replacement?
Thanks Glen! Always love to see Asian recipes on your channel.
I did not realize it would be safe to put raw meat in a rice cooker to cook it (with the rice). Interesting.
Will there be a Chinese pork sausage making/curing video in the future?
That's pretty similar to how my wife does it, but her go-to protein and veggie is button-cut ribs (blanched before adding to the rice cooker) and chopped green beans (long beans would work to if that's your thing).
Edit: the other thing I'd add is that if you want to do this with a fancier fuzzy-logic rice cooker, use either the Quick Cook or Mixed Rice setting. Those settings ramp the temperature more quickly than the default rice cycle.
Thank you. yummy.
Looks great! I'll have to try it in my Dutch oven. Our rice cooker died a couple of years ago & was replace with an Instant Pot as I get more use out of the IP.
I made mine in an instant-pot ..lt works%!
Interesting improvisation in making this clay pot using a rice cooker Glen and it looks fantastic. The Chinese sausage is called "Lop Churn" and there is so many out there that you need to find someone who knows which is the best or taste like Hong Kong style sausage. If you ever get to San Francisco, I can show you what my mom said it the best to buy. Thanks for the method and recipe.
Yum!! What makes a passable substitute for lapcheong sausage is a well dreied Italian fermented salami... In a pinch its tasty... Cheers!
Looks delicious!
Similar rice dish here in Louisiana, Jambalaya that I know people make in a rice cooker, although purists consider that a sin! GREAT recipe thanks Glen and Jules!!
I have not had this before but we love the Oriental flavors in this house. My rice cooker is not big enough for a family of six big eaters. I may have to try the Dutch oven thing but I will try to get the flavors in the textures in there. This looks absolutely yummy.
I had red beans and rice yesterday. Different seasonings and no meat, but seems really similar to what they had. I could have added meat & veg easily and the only difference would be the seasonings.
Oh man that looks so good. I'll have to make this!
is Marmite XO sauce the same thing??
No - completely different ingredients, that do many of the same things to a recipe.
As we can not eat rice in our house, will this work well with pasta?
One of the comments on this thread said that they made a similar dish using barley, and it was wicked good.
Love this. I didn’t know you could cook a whole meal in a rice cooker. I never got one because I thought rice cookers did one thing. Thank you for enlightening me.
@Retta Connelly I use my rice cooker to make hard boiled eggs on the steam cycle (I have a zojirushi (elephant logo) which is programmable). I also have one like Glen’s with the simple on/off. Both are fantastic. I make rice dishes of course but also use it to prepare steel cut oatmeal overnight (hated oatmeal when all I ever had was instant quaker). The real thing is soo good with honey and waiting for you hot and ready to eat in the morning.
@@firehorsewoman414 Zojirushi literally means "Elephant Symbol", so their logo makes sense... XD
@@fnjesusfreak haha I did not know that. Worked with a lady who is first generation American Taiwanese and she swears by that brand. I love mine
I wonder if the same might be done in a slow cooker?
I have traveled around Asia and clay pots were in all areas. All had their own version and I enjoyed all of them.
Awesome, great meal, in a rice cooker for those nights when its just hard to get a dish on the table. Info on the XO sauce? You mentioned you would put it in the comments bu it appears to not be there.
Hi, do you think you could make this in an instant pot??? Great meal. TFS and take care..................
I made this in the instant pot today and it turned out really good. I did three minutes at high pressure, with 10 minute natural release. Then I opened it to add the broccoli and edamame, zero minutes at high pressure, then 15 minutes keep warm.
Could this be done with an appropriate sized crock pot?
Giving this a try right now. The smell is maddeningly delicious and making me impatient, even though I need to toss the soybeans and snap peas (sorry, not a broccoli fan) on for 25 or so.
I've got a 10cup (I believe) Zojirushi rice cooker/steamer that I bought years ago at a local Asian market.
Glen, gotta go with the oyster sauce with the boat. Never panda, always boat
I've seen many recipes where Dry Sherry was substituted for the Chinese Cooking Wine you were unable to find. Hope this helps!
Glen I would like to try this recipe. Do you know what size your rice cooker is? I bought a 6 cup 1.5 quart. It looks a little small 😟
My rice cooker is 1L
delicious. the only rice i had was rice grits...im sure it would have been a tad less dry and a bit better texture with regular rice. regardless everyone luved it
I have a clay pot (romertopf, not an Asian pot) - can the same ratios of ingredients be put in that and baked, do you suppose?
Suggestion: cook rinsed vs unrinsed rice . Pros and cons?
This looks amazing! I don't have a rice cooker because I use my instant pot for rice. Any ideas on what the cooking time would be on that device instead? Thanks and we love your show!
I just made this in the instant pot. I followed the recipe except I used 6 chicken thighs, and upped the rice to 1.5 cups with 1.5 cups of chicken broth for the liquid. I did manual 3 minutes at high pressure with 10 minutes natural release. Then I added to broccoli and edamame to the pot, closed it back up and did zero minutes at high pressure. Then 20 minutes keep warm. Turned out really good!
Do you speak Chinese? If not how did you find it traveling around the country? Was it difficult/any difficulties?
Julie speaks Mandarin, and I can 'get by' if everyone talks to me like a child. Written Chinese is relatively easy to decipher...
But everyone under the age of 20 speaks English.
I think I'mma do this for dinner tonight.
? I didnt catch if the rice was rinsed off before cooking what would be advantage with not washing rice?
Rice is good, but we’ve made something similar with pearled barley that’s wicked good.
“We’ll use what we have” Glenn channeling Sam
Looks delicious! Would that be a 12 or 8 cup rice cooker you are using? I have a 6 cup rice cooker and wondering if I half the recipe would it work or even a bit less. Either way will be trying this recipe out soon, thanks for sharing.
Cooking with the Instant Pot
Should try the Several hundred dollar rice cooker, it does make better rice.