Made this today. Made a couple of changes: used 1:1.5 rice, water ratio instead, doubled marinade and poured in as sauce when cooking instead of using separate sauce and arguably most importantly, cooked on charcoal flame. Turned out excellent! Easily comparable to the popular claypot rice stalls in Singapore. Great recipe!
@B Tan...thanks for trying out my recipe and sharing what you have done differently to make it better for you. It does sound very yummy especially cooking over a charcoal flame. I love it. Cheers, Victor
Hi @Brown Girl..thanks for your lovely comment. I am so happy to learn that my recipe works for you. In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
My rice was usually too wet in the past and I finally got it right with crispy crust even without using a claypot. Dont know how I managed to do it. This recipe is a keeper. Thanks for solving the food cravings of a Singaporean living in Melbourne!
I made this today and the whole family raved it.So much so that my son wants to take it tomorrow as well for his school lunch.Thank you so much for this amazing(you made its o simple to follow)recipe:))
@Swati Gill..wonderful to hear that! Thanks for trying out the recipe. Your son’s friends will be tempted and want to try his mum’s yummy cooking 🤣😋 Cheers, Victor
This is a delicious dish, I like to suggest 2 additions: 1st soak the rice in water for at least 1/2 hr it will make cooking easier and faster, I learn this from a restaurant chef, 2nd I would make is to fry the chicken and Chinese sausages and mushroom separately with ginger before adding them in the clay pot. All the favours will just come out while cooking in the pot. Enjoy, good recipe.
Hi @tean tan...thanks for watching my videos. I really appreciate your contribution and your suggestions are excellent...taking this dish to another level. A bonus for my viewers! Cheers, Victor
Wow! Thanks @Li Th...it’s nice to know you’re enjoying my channel..and, it’s a pleasure of mine to share the recipes and explain how I make them at home. And comments like yours motivate me to continue making my video content. Cheers, Victor
Hi @Saru Gurung Ghale...thanks for your kind word and comment. I'm glad to hear that you like watching my videos. In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
I’m so glad this came up on my feed. I’m so obsessed with clay pot dishes but have never made it because I don’t have gas stove (induction) but I would love to try to make it one day thanks for sharing!
Hi @SiriphoneG..thanks for leaving me your comment. I am happy to hear that you found my channel. I always love gas cooking..so I've bought myself a small portable outdoor canister burner (for camping). That could work on a clay pot cooking..but you need to keep an eye and best to do outdoor. :-) In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
Hi @George Wong...thanks for leaving me your comment. I know what you mean..it can be a bit confusing but please allow me to explain. I am a 3rd generation Malaysian Chinese, born and grew up in Malaysia. This clay pot chicken rice is made famous by the early Chinese settlers in Malaysia as a Malaysian street food. In Malaysia, we are a multi-racial cultural society with Malays, Chinese, Indians, Eurasians, Ethnic Indigenous and others. We consider ourselves as a Malaysian since we are born and grew up in Malaysia. Hence, this clay pot chicken rice even though it is cooked by local Malaysian Chinese, it is a Malaysian clay pot chicken rice. Sorry if I have confuse you even more. But as a Malaysian, I am sure other Malaysians would agree with me. By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your comment. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
Hi @Abhijit Roy...thanks for leaving me your comment. I live in Melbourne, Australia..but hopefully in near future, I will return to live in my hometown where I grew up in Penang, Malaysia. In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
Hi @Joyce YL Chong...thanks for letting me know and thanks for trying out my recipe. I am so happy to hear that it works for you and it tastes good for you. Cheers, Victor
Victor, I love your gentle yet authoritative dialogue. You are a true master of your craft. Now, I plan to make this delicious-looking dish and was wondering whether the salted fish would be something normally bought dried, or frozen. My local Asian supermarket couldn't confirm one way or the other. But I suspect it is a dried ingredient. Any guidance you could give would be very welcome. Keep the wonderful videos coming!
Hello @ChrisBrown-sl5kr..thanks for your kind remarks on my video. Re the salted fish, it comes dried in a packet usually found in the dried section of Asian supermarkets. If you live in Australia, it is usually available at most Asian supermarkets that stock ingredients for South East Asian cooking. If not, try finding it online. You only need to use a little. Keep in an air tight container it will last a long time. Cheers, Victor
It reminds me of Malaysia too, Victor. I am from Kampar! Where R U from?? I have tried Kampar CPR and your instructions are clear for anyone to follow. I'll be cooking CPR tomorrow as my son is visiting and he loves CPR> I live in Bedford, England.
Hello @Harry Sandhu..I am originally from Penang. Now live in Melbourne, Australia. I have heard Kampar has a lot of good food and quite different from Penang food. I would love to try the different varieties of food back home in Malaysia, in each states! That will be my mission after I retire. I am glad you find my video easy to follow and instructional. I hope the recipe works for you when you make it for your family. Enjoy “makan” CPR. Thanks for watching my channel. Cheers, Victor
Hi @Jeannine Sandmayer..thanks for the visit. You're absolutely right that it has a similar effect and texture of the crisped bottom bits as paella. :-) By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
Hi @A EUDAEMON Living...and, I am glad that you came across my channel. Good to hear from PNG. Yummm...is it like a fish stew in clay pot?? I have a recipe video on my channel using clay pot to cook fish porridge. Cheers, Victor
@@makanmarhaen5704 omg! thanks for letting me know about this. Otherwise I wouldn't have found out. I am humbled by iChang channel for them making a video on this recipe, and thankful for you in letting me know. Cheers, Victor
Another great recipe. I did try some of your earlier recipes although i had to substitute some items to make it Halal. I really wanted to ask you this: for this smashing Chicken Claypot Rice, what would you recommend to replace the lap cheung and the cook8ng wine? This is a recipe that i hope to get to the closest of the source. We look forward to more great recipes from you.
Hi @Syed Barakbah...thanks. I am glad you enjoy watching my recipes. It is not necessary to use lap cheong or cooking wine in this recipe. Lap cheong is added for the slight smokiness. Without it you can still get the smokiness from the burnt bottom of the rice. As for cooking wine, usually it is added to tone down the flavour of meat, but it is not essential. You can still get a tasty and flavourful chicken rice from the sauces and marinated chicken. I am not sure if you have already try this recipe. Hopefully it works for you. By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question. Cheers! Victor
물에 다근 표고버섯 생각 파 독일식 소세지 청경채 치킨스톡 간장 소스 간장 흑간장 굴소스 참기름 백후추 전분 손질된 순살치킨 1.손질된 치킨에 연한간장 굴 소스 요리용 포도주 참기름 후추 전분을 넣고 비빈다 2. 고추장도가능할듯 3. 독일소세지 넣는이유 짠맛내려고하는듯 3. 뚝배기혹은 반합에 씻은 쌀을 넣고 치킨스톡 섞은 뜨거운 물을 넣는다 1번에 을어간 소스들 똑같이 반복해서 넣고 생강을 넣고 10분동안 끓임 이후에 청경채나 표고버섯과 양념된 닭고기를 넣고 5분 더 끓임
Love it! Too bad we don't hv that kind of claypot in my country, Shipping from china is so expensive. I love your cooking video and you explained it so well! How can anyone possibly give you a thumb down! :(
@Mentari Travel...thank you for your comment. Glad you enjoy watching my videos. Some viewers have tried using cast iron pot and "le creuset" pot and happy with the results. Cheers, Victor
Thanks for visiting my channel @Jessie...regarding claypot slow cooker....I haven't used a claypot slow cooker before. I know some viewers have said it works with a standard rice cooker. I can only imagine that if rice is cooked using a slow cooker, it may still work but the rice grains will become soft and sticky rather than crisp. Flavourwise I believe it will still work. But texture wise on the rice will be different. Sorry I can't be more specific as i have never tried using a claypot slow cooker. Cheers, Victor
Hi, amazing recipe! Going to try it later. Just to verify, the video shows half cup of rice to 1 cup of stock water. However, the detail recipe on your website is 1 cup to 1 cup. May I know which is which?
Hi @Den L...thanks..glad to hear that you like my recipe and going to try making it yourself. Thanks for letting me know of the discrepancy on the rice portion. It is 1/2 cup that I used in this video. Just nice for 2 of us with another side dish. I have now updated the written recipe on my website. Thanks. Cheers, Victor
@@foodtripwithvictor Hi, thanks for the reply. My question is actually about the water portion. In the video, it's 1/2cup rice to 1 cup water. The website is 1:1.
I LOVE this recipe. will definitely make it soon (also I have that same blue bowl you had the raw chicken in (: ) also I have some questions!. was the clay pot cooking the rice alone at first on high heat? and then on lowest heat after you added the chicken and covered it? Thanks!
Hi @M Alothman...I am glad you enjoyed this recipe and going to make it. Re your question...I started off on low-medium heat and then adjust to high for rapid boiling. The reason I didn't start on high heat is to make sure the clay pot is warm; otherwise, it may crack. Also, it is advisable to soak or fill the clay pot with lukewarm water first and let it sit for 15-20 minutes before using it (this is to prevent a sudden change in temperature on the clay pot). Once the water is boiling, I will let it cooked the rice before adjusting it down to low-medium heat. Make sure there's still some water left before adding the meat (which takes time to cook through) and then turn the heat down to the lowest temp once the meat is cooked. With clay pot cooking, the heat retains well inside by forming steam to slowly cook the food. That way the meat is tender, nice and moist. Cheers, Victor
Hou Sik! Absolutely what i needed, 1 more subsciber for you! I want to ask though Mr. Victor, i heard that the temperature is essential for cooking the right rice crust on the bottom, which heat are you using to cook the rice? Or is it flexible and depend on the senses of the chef? Thank you
@MpzCore..."toh chech", "toh chech" for subscribing to my channel. Yes, you need to be careful with the temperature. I started on high to cook and then lower down the heat to medium-low. I cooked using the smallest burner or one size up. The claypot will heat up really quickly so you need to keep an eye on the temperature and adjust accordingly. Cheers, Victor
very nice sir. too bad that i don't have a clay pot to make myself this wonderful meal. i will try to cook it with my rice cooker and hopefully the taste will not be disappointing
I hv tried using a rice cooker as I don't hv a claypot. Turns out very well too. I added in the precooked ingredients wen the rice is 3 quarter way cooked
@@irenewong1576 nice, i ,however, too lazy to wait so i put all the ingredients in with the rice at the beginning, it worked just fine, the only thing i left last was adding sauces. The easiest meal that i've cooked in my life which taste heavenly.
Hi Victor , what's salty fish, where can i get it , the brand name and how much I use it. Btw,, I have a family with 3 children, will the rice be cooked with lot of rice iin the clay pot . Ilove your channel very much . Best wishes from Australia
Hi @Hang Thai...very happy to hear that you love my channel. Thanks :-) ..if you live in Melbourne, I got my salted fish at an Asian grocer "Minh Phat" in Richmond. It is in the fridge section. I am sure you can find it at most Asian supermarkets in Chinatown or suburbs with large Asian communities. The fish is called "Ikan Kurau" and the brand is called "Syarikat Guan" from Malaysia. If you Google for "ikan kurau salted fish", you will see an image in the search results. As for a family of 5, you may want to make 1.5 - 2 cups of rice. It is hard to advise on this because it depends on the size of your clay pot, how much you, your wife and your children like to eat rice, and also if you have more than 1 clay pot. Cooking too much rice in the clay pot may leave little room to add the other ingredients and harder to control how the rice cooked to get that burnt crispy bit at the bottom. If I cook for more than 2 people for this recipe, I will use 2 clay pots rather than 1 large clay pot. However, if you only have 1 clay pot (hopefully big enough), you can cook the marinated chicken separately on a pan, then add the chicken and its sauce into the clay pot when the rice is almost cooked. Leave out the green vegetables if there is no room. You can make a side vegetable dish to go with your clay pot chicken rice :-) Cheers, Victor
@@foodtripwithvictor Thank you for your quick reply. Definetly I'll get 2 clay pots and some listed ingredients in Sprigvale and cook it this weekend. Will let u know what it will be. Cheers
@@hangthai9815 ...have fun cooking! If this is the first time you’re using a clay pot, remember to clean and soak in warm water for several hours or overnight. It depends on the type of clay pot you’re going to buy. Google and you will find several articles on how to treat the clay pot for the first time. Cheers, Victor
Hi @Teresa Tan...1/2 a cup of rice should be sufficient for 1 person, since this clay pot chicken rice is packed with protein from the chicken meat. It is a full meal by itself but of course, it also depends on how much a person can eat. By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
Hi @Dan Niton..LOL! with extreme care. Actually this clay pot itself, the lid handle doesn't heat up so it is okay to use my barehand. Although if I use it in an oven, I will handle it with more care by using an oven glove or kitchen towel to hold the lid. :-) By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my response. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
Hi Victor..love your video on how to make claypot chicken rice at home....any recomendation in where to get the claypot like the one you have in australia?
@@foodtripwithvictor Thanks Victor! will visit Chinatown after the holidays! Been cooped up inside most of the time. My best memory of a chicken claypot is having the crispy rice, just before it is burnt-is it basically a timing thing and just let it on heat until just before burning the rice?
@@foodtripwithvictor Will start practising tonight. For ppl in QLD looking for a claypot, I found some good varieties of sizes both with handle and without handle in the shop at Maroochydore asian store, Asian Food 4 U. Going to try this recipe now.
I just made this, and there was way too much sauce at the end. Don’t know if anyone has had a similar problem. Followed the portions showed here exactly, but I think he did not use proper technical teaspoons/tablespoons to measure. Had to cook extra rice and mix it in
Nice video, not sure how I stumbled on to it... love the dish. It's nearly similar to the one cooked in the rice cooker minus the burnt rice bit which gives flavour and texture
Hi @White Thunder...thanks for your comment. Very glad to hear that you stumbled on my video. In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
@@foodtripwithvictor Thanks so much for taking the time to answer my question - much appreciated. The information you provided is very helpful. I had ordered a clay pot that was listed as 1,000ml, and so seeing yours in the video and the information you provided confirms to me that I ordered the right size to cook for me and my wife - thanks so much. Also, I love your videos. You explain things so well and are so clear. My first clay pot meal will be based on the recipe you have shown here! Best regards, Tom
@@foodtripwithvictor I couldn't wait for my claypot to arrive and so I tried this recipe with a large Le Creuset cast iron sauce pan. It worked really well and my wife loved it.
Hi @Tom Adamick...thanks! I am glad to learn that you like my videos and recipes and that the clay pot chicken rice works for you even using a Le Creuset cast iron pan. I guess by now you should have received your new clay pot and hopefully enjoying clay pot cooking and trying out new dishes. By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question on my clay pot size, which can hold slightly over 1 litre of liquid and about 20-22cm diameter on the lid circumference. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
@@foodtripwithvictor I have received my clay pot and have cooked a couple of meals in it - they've turned out well and it's a wonderful cooking instrument. Thanks again for your amazing recipes and I wish you a very Merry Christmas!
Hi @The Guitar Spa Singapore..you're most welcome and thanks for watching. In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
I was a former Malaysian too, missed all those goodies ....Could you please write & post your recipe & methods on the description box below for easier references, thanks
Hi @Tai Lim...thanks for dropping in to watch my videos. I have a link to my detailed recipe instruction below the description of the video. Just click on "SHOW MORE"..and, you will find the link. Cheers, Victor
Hi @jaya wijaya...I don't think it will work with a stainless steel pot. Although another viewer has said that it works for him using a Le Creuset cast iron pot. Or I think any cast iron pot should work as well. By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
Hi @Moritz von Mendelssohn...if you live near Chinatown, you should be able to find a Chinese clay pot at the bigger Asian supermarkets. Otherwise, try some online stores, or if you live in US, I have shared with another viewer by googling a store in US and found one in San Francisco with an online store. Here is the link, www.wokshop.com/newstore/product/chinese-clay-pots/ By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
Hi @j3fron...you can substitute either by using mirin or dry sherry, but it is not essential. There is enough flavour already in the dish. I would suggest if you don’t have either one of them in your pantry, try the recipe without it. Cheers, Victor
Victor advise me please, I am always afraid to buy A Clay Pot from an Asian Store As I was told that a lot of these pot has lead in the make up Please advise me what other kind of pot or saucepan I can use What about a non stick saucepan of Dutch oven Want to make the recipe as I miss eating this very much Thank you 👍👍🇬🇧
Hi @Merle Charge..it is hard to reproduce the exact flavours back home as the clay pot will need to cook over roaring charcoal flames to get that charred smoky flavour. And the only way to do this is to use a Chinese sand clay pots. I think you will find there are other CZcams creators sharing their methods..some using rice cooker and it works for them. You can certainly use other non-stick pots to make this dish. I am sure it will still be tasty. The only difference is it will be hard to get a charred flavour. Not essential as you are making at home with what you’ve got. Have fun and enjoy the food 😊😋 Cheers, Victor
@Rose Valdez..the Chinese dried sausage is available at most Asian grocery stores. But I am not sure of your location. You can leave it out if you can't find it or substitute it with any other sausages that you like to eat. Cheers, Victor
@momo..hello Singapore viewers..thanks for your support. Just fill your claypot with tap water and let it soaks for few hours or overnight and then scrub off the bits stuck on the bottom or side using a kitchen scrubber. Remember if your claypot is still hot hot..do not put cold water in it or it may crack. Cheers, Victor
@@foodtripwithvictor so you are saying this is not something your ancestors learned when they were in china or hong kong? What do you think chinese food or chinese are from?
Hi @JK L...no, that is not what I have said or said in my video. I assume you are from HK or China, which is nice to know if I am correct based on your tone of message. Please allow me to explain since you are not from Malaysia. During the early Chinese settlement in Malaysia, as early as in the 15th century, the Chinese settlers brought with them their trades and skills to make a living. In Penang, most of the settlers came from Fukien province. So is my grandfather from my maternal side. Until today, we still practice all the Chinese Taoism culture and tradition in Penang, including my mother. The early Chinese settlers found prosperity working and making a living in Penang because Penang was an important port from 15th-19th century during the maritime. The early Chinese settlers eventually adopted and learnt the local life, including how the Malay and Indian cook and use the different spices. This is particularly true with the domesticated women at the time, like my mother and her mother before that, and also Chinese who married into the Malay culture with their children known as the "Peranakan Cina" or straits born Chinese. To understand Malaysia food, one must understand its culture and its origin. The clay pot chicken rice is cooked by the Chinese, so naturally its origin is Chinese. However, as a Malaysian and in Malaysia, it is considered as a Malaysian street food. Malaysia is a multi-cultural society with mixed races, cultures and traditions. There is no other countries in the world I can think of that allow its citizen a public holiday to celebrate all the 3 religious festivals in harmony together, ie. Chinese New Year, Hari Raya, Deepavali and many other festive holidays. There is even a street in Penang called "Streets of Harmony" for a simple reason that we have 3 different places of worship - Chinese temple, Malay mosque and Indian temple - within few hundred metres apart. Malaysia culture can be a bit challenging for someone to understand who was not born or grew up in a multi-cultural society, but from a homogeneous society background,. But once you have visited Malaysia or even Singapore, you will understand the significance of respect among the different cultures and citizens (aside from politics :-) ). It is quite an eye-opener. If you haven't been to Penang, I hope one day you get the chance to see and experience my beautiful hometown - the history, the culture, the people, the food and the tradition. As a Malaysian-born with 100% Chinese background from both my parents, I am naturally proud to be a Chinese and at the same time as a Malaysian citizen. I will continue to share my passion from both worlds in my food. Hopefully I have explained my culture and background a bit clearer now. Cheers, Victor
@@foodtripwithvictor 煲仔飯 is 煲仔飯, you might put your local twist on to it, I have them all around the world, did you know that even the vietnamese people have their version of it? But guess what, they all called it chinese clay pot rice! It is very nice that you are very proud of your lineage, have you had to chance to eat it in the winter in hongkong on a 大排檔?
Hi @JK L...you are correct that Vietnamese has their version of clay pot chicken rice. I have Vietnamese friends here in Melbourne and they have Chinese background tracing back to China as well, mostly southern provinces and most of them speaks Teochew. I have only been to HK once and it was a short trip. Gosh..I think it's at least 25 years ago! So a long time ago. I have to admit I haven't try HK street food yet. In Melbourne, most of the Chinese restaurants are Cantonese style, and Dim Sum is HK style but my HK friends here said they are never as good as in HK. Cheers, Victor
Hi @Omar Mokhtar..you don’t have to use the Chinese wine if you don’t have it. But if you must, you can substitute with dry sherry or the Japanese mirin. Only a small amount. I suggest try without. I am sure you will still like itCheers, Victor
Hi @Marie C...thanks for leaving me your suggestion. I do have a link to a detailed written recipe under the description of all my cooking videos. Hope you can find it. By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my response. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
Hi @George Wee..I used medium size burner and flame to cook the rice first..and then lower down to the lowest temperature before adding the other ingredients. The heat is retained in the clay pot even with the lowest temperature as long as it's heated up first on a higher heat (note this depends on the intensity of your burner and flame). The bottom of the rice should eventually crisp up with most of the liquid absorbed by the rice grains. Cheers, Victor
Hi @cikgubahasa..."lap cheong" is a Chinese sausage made from pork. You don't have to use it if you are making it halal. Chinese like to add lap cheong for that smoky flavour, but it is not necessary. The rice is still tasty just with the sauces and marinated chicken. :-) By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question. Cheers! Victor
Hi @Jeff Phoon...LOL! You're absolutely right I live in Melbourne. :-) By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question on my clay pot size, which can hold slightly over 1 litre of liquid and about 20-22cm diameter on the lid circumference. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
Hi @Lee Steven..yes you can but you probably won’t be able to achieve the bottom burnt crusty bit as in a clay pot. But you could still get the flavour from the sauces. Cheers, Victor
I don't disagree with you @Mat K..I studied at TARC in the late seventies. A long time ago and stayed in that area. Is it called Setapak? I remember eating "sar poh kai fun" several times late at night after studying. The topping was chicken pieces with bones and salted fish. I think it had Chinese lap cheong and shiitake mushrooms, but vaguely. Definitely no green vegetables like you said. The wonderful thing about doing your own cooking is that you can adjust to your own taste and top it up with any ingredients you fancy eating to make it as a meal. Rather than making another side vegetable dish.
@@foodtripwithvictorYes, TARC is located in Setapak. One of the few people that are doing CPC right today is located at a coffee shop across from Maybank PUDU in KL. All the others pale by comparison. The best one I had in Penang is really good in its own way, but it has the consistency of 'mun fan'. I respect the people that made these dishes of times gone by. Malaysians invented so many wonderful dishes that SG has always taken as theirs, they were formerly part of Malaysia, less they forget
This is like my next door Chinese uncle. Very soft spoken! Love this video 😊
@Anis Azziyati Juhari..."terima kasih"...glad you enjoy the video. Cheers, Uncle Victor :-)
Made this today. Made a couple of changes: used 1:1.5 rice, water ratio instead, doubled marinade and poured in as sauce when cooking instead of using separate sauce and arguably most importantly, cooked on charcoal flame. Turned out excellent! Easily comparable to the popular claypot rice stalls in Singapore. Great recipe!
@B Tan...thanks for trying out my recipe and sharing what you have done differently to make it better for you. It does sound very yummy especially cooking over a charcoal flame. I love it. Cheers, Victor
OHMYGOD I love your recipe so much! I cooked it today, it was exceptionally exquisite. Thank you so much! ♥️✨
Hi @Brown Girl..thanks for your lovely comment. I am so happy to learn that my recipe works for you.
In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
My rice was usually too wet in the past and I finally got it right with crispy crust even without using a claypot. Dont know how I managed to do it. This recipe is a keeper. Thanks for solving the food cravings of a Singaporean living in Melbourne!
Hi @Andrea Long...I’m very happy to hear that you’ve done it! And got that crusty bit at the bottom 😊 Cheers, Victor
I made this today and the whole family raved it.So much so that my son wants to take it tomorrow as well for his school lunch.Thank you so much for this amazing(you made its o simple to follow)recipe:))
@Swati Gill..wonderful to hear that! Thanks for trying out the recipe. Your son’s friends will be tempted and want to try his mum’s yummy cooking 🤣😋 Cheers, Victor
Seriously might be my fav cooking channel on yt 👍🏻
Wow..thank you. That is wonderful to hear 🙏
One thing you are right. Trying out your recipe reminds me of Malaysia too. Authentico!
Thank you 🙏😊
Sir you tone is so gentle and the patience you have in explaining is very impressive tq sir
That’s nice and kind of you to say that..thank you @Vasugie Subramaniam
This is a delicious dish, I like to suggest 2 additions: 1st soak the rice in water for at least 1/2 hr it will make cooking easier and faster, I learn this from a restaurant chef, 2nd I would make is to fry the chicken and Chinese sausages and mushroom separately with ginger before adding them in the clay pot. All the favours will just come out while cooking in the pot. Enjoy, good recipe.
Hi @tean tan...thanks for watching my videos. I really appreciate your contribution and your suggestions are excellent...taking this dish to another level. A bonus for my viewers! Cheers, Victor
All your recipes of malaysian food are just too delicious and you are so good in explaining and sharing all out I totally love it Thanks
Wow! Thanks @Li Th...it’s nice to know you’re enjoying my channel..and, it’s a pleasure of mine to share the recipes and explain how I make them at home. And comments like yours motivate me to continue making my video content. Cheers, Victor
Love it! Very clear instruction...and im homesick just watching this 😛
Hi @Susan Nevill..thanks! I am glad you enjoy watching my video. I get homesick too..just watching my own videos. LOL! Cheers, Victor
Looks delicious 😋 one of my fav dish too,your videos are clear and well demonstrated,loving it 👍👍👍
@@foodtripwithvictor My pleasure 🙏
Hi @Saru Gurung Ghale...thanks for your kind word and comment. I'm glad to hear that you like watching my videos.
In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
This looks awesome and I'm looking forward to trying it!
Thanks @Jake Watson…cheers, Victor
This looks great.
Thanks @Jamie Stewart
Great presentation, making it tonight, love your gentle manner and easy to understand delivery..
Thank you. Glad you like my video, and thanks for trying out my recipe. Cheers, Victor
I’m so glad this came up on my feed. I’m so obsessed with clay pot dishes but have never made it because I don’t have gas stove (induction) but I would love to try to make it one day thanks for sharing!
Hi @SiriphoneG..thanks for leaving me your comment. I am happy to hear that you found my channel. I always love gas cooking..so I've bought myself a small portable outdoor canister burner (for camping). That could work on a clay pot cooking..but you need to keep an eye and best to do outdoor. :-)
In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
@@foodtripwithvictor oh thank you for the tip! I will look into this alternate method!
Hope you and your family enjoy the rest of the holiday 🙏❤️
@@SiriphoneG ...you're most welcome. :-) Cheers, Victor
Well explained and this reminds of Malaysian days , Nostalgia
@satish reddy...I’m glad you like it. Thanks. Cheers, Victor
Thank you Victor. I tried it today and it turned out well. Greetings from Penang, Malaysia.
Hi @Anne Wong…thanks for trying out my recipe. Glad to hear it works for you and thanks for letting me know. Cheers, Victor
Reminds me of my lunch food in Malaysia
Now you can make it at home 😉😋😊
Another ripper recipe. Thanks Victor 👌
Good recipe but surely this is chinese claypot not Malaysian!! You even said it in Chinese!!
Hi @George Wong...thanks for leaving me your comment.
I know what you mean..it can be a bit confusing but please allow me to explain. I am a 3rd generation Malaysian Chinese, born and grew up in Malaysia. This clay pot chicken rice is made famous by the early Chinese settlers in Malaysia as a Malaysian street food. In Malaysia, we are a multi-racial cultural society with Malays, Chinese, Indians, Eurasians, Ethnic Indigenous and others. We consider ourselves as a Malaysian since we are born and grew up in Malaysia. Hence, this clay pot chicken rice even though it is cooked by local Malaysian Chinese, it is a Malaysian clay pot chicken rice. Sorry if I have confuse you even more. But as a Malaysian, I am sure other Malaysians would agree with me.
By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your comment.
This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
super great
Thanks 😊
Lovely recipe. Very clear and nicely explained. Thanks. Are you in UK or US?
Hi @Abhijit Roy...thanks for leaving me your comment. I live in Melbourne, Australia..but hopefully in near future, I will return to live in my hometown where I grew up in Penang, Malaysia.
In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
Australian power outlet in the background ;)
Like the way you cook,systematic
Thanks @Chong Teck Leong
Thanks Victor, l tried your recipe today and it turned out really delicious.
Hi @Joyce YL Chong...thanks for letting me know and thanks for trying out my recipe. I am so happy to hear that it works for you and it tastes good for you. Cheers, Victor
Yum! I can smell the clay pot from San Francisco :)
🤣 🤣🤣..thanks 😊
Victor, I love your gentle yet authoritative dialogue. You are a true master of your craft. Now, I plan to make this delicious-looking dish and was wondering whether the salted fish would be something normally bought dried, or frozen. My local Asian supermarket couldn't confirm one way or the other. But I suspect it is a dried ingredient. Any guidance you could give would be very welcome. Keep the wonderful videos coming!
Hello @ChrisBrown-sl5kr..thanks for your kind remarks on my video. Re the salted fish, it comes dried in a packet usually found in the dried section of Asian supermarkets. If you live in Australia, it is usually available at most Asian supermarkets that stock ingredients for South East Asian cooking. If not, try finding it online. You only need to use a little. Keep in an air tight container it will last a long time. Cheers, Victor
Thanks for this wonderful recipe 😍❤️
Hi @kiro onana..you're very welcome. Thanks for visiting my channel. I'm glad you enjoy this recipe. Cheers, Victor
It reminds me of Malaysia too, Victor. I am from Kampar! Where R U from?? I have tried Kampar CPR and your instructions are clear for anyone to follow. I'll be cooking CPR tomorrow as my son is visiting and he loves CPR> I live in Bedford, England.
Hello @Harry Sandhu..I am originally from Penang. Now live in Melbourne, Australia. I have heard Kampar has a lot of good food and quite different from Penang food. I would love to try the different varieties of food back home in Malaysia, in each states! That will be my mission after I retire. I am glad you find my video easy to follow and instructional. I hope the recipe works for you when you make it for your family. Enjoy “makan” CPR. Thanks for watching my channel. Cheers, Victor
I did this today.My family enjoyed.Thank you😍For the lovely recipe😃
Thanks @Prema Latha..I am happy to hear that you’ve tried this recipe and your family enjoyed it. Thanks for letting me know. Cheers, Victor
I’ll make this soon! I want to do it on hardwood coals.
Wow! That is even better claypot cooking over a charcoal flame with the smoky flavour. Have fun cooking this recipe. Cheers, Victor
Sangat lembut bahasa & gaya percakapan ❤️ Seperti bekas guru saya dulu. Penerangan yang sangat mudah. Terima kasih ❤️ ❤️
@za lia...terima kasih.
i like how simple the recipe is!
Thank you
This guy is tops!!!! Funny how, the crisped bottom of rice stretches from Madrid, with Paella to Malaysia clay pot goodness. Top lad!
Hi @Jeannine Sandmayer..thanks for the visit. You're absolutely right that it has a similar effect and texture of the crisped bottom bits as paella. :-)
By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question.
This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
i am glad i have come across your channel. i have a claypot i use to cook fish. Hi from Papua New Guinea
Hi @A EUDAEMON Living...and, I am glad that you came across my channel. Good to hear from PNG. Yummm...is it like a fish stew in clay pot?? I have a recipe video on my channel using clay pot to cook fish porridge. Cheers, Victor
@@foodtripwithvictor it's a traditional Filipino fish recipe cooked in vinegar. I am still back viewing your videos
@@healingmusicandmantrasinc8306 ...thanks. :-)
Handsome chef..nice smile and wonderful recipe thank for sharing
Thank you @Lizna Wijaya
Lovely...one of my favourite...
Thanks..glad you like it 😊
Tq sifu,will try it myself.
You are welcome @Arthit
Love your cool way of describing steps.
Thank you
Yummy Tasty and Lovely Recipe
Best
Thank you..terima kasih 😊
I followed your recipe but ala vegetarian. Mock soya chicken, dried fish I made with mock fish and used black mushrooms. Tq for the recipe.
Yumm that sounds delicious @Jay Perumal. Thanks for sharing your vegetarian version of my recipe. Cheers, Victor
Love your content
Thanks
Thank you Victor
You are welcome @Makan Marhaen…thanks for watching the video. Cheers, Victor
@@foodtripwithvictor I discovered your Channel from IChang & Jammy's Channel. You are a great cook!
@@makanmarhaen5704 omg! thanks for letting me know about this. Otherwise I wouldn't have found out. I am humbled by iChang channel for them making a video on this recipe, and thankful for you in letting me know. Cheers, Victor
Preferably use old/aged rice rather then newer stock of rice.
Thanks @EP Tan. Do you mean use leftover rice if got in the fridge?
Another great recipe. I did try some of your earlier recipes although i had to substitute some items to make it Halal. I really wanted to ask you this: for this smashing Chicken Claypot Rice, what would you recommend to replace the lap cheung and the cook8ng wine? This is a recipe that i hope to get to the closest of the source.
We look forward to more great recipes from you.
Hi @Syed Barakbah...thanks. I am glad you enjoy watching my recipes. It is not necessary to use lap cheong or cooking wine in this recipe. Lap cheong is added for the slight smokiness. Without it you can still get the smokiness from the burnt bottom of the rice. As for cooking wine, usually it is added to tone down the flavour of meat, but it is not essential. You can still get a tasty and flavourful chicken rice from the sauces and marinated chicken. I am not sure if you have already try this recipe. Hopefully it works for you.
By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question.
Cheers! Victor
Love this.
Thanks
I love making this!
Thank you.
Thank you for your recipe Victor...god bless...
@MARs Roma...you are very welcome. Thanks for watching my video. Cheers, Victor
물에 다근 표고버섯 생각 파 독일식 소세지 청경채 치킨스톡 간장
소스 간장 흑간장 굴소스 참기름 백후추 전분 손질된 순살치킨
1.손질된 치킨에 연한간장 굴 소스 요리용 포도주 참기름 후추 전분을 넣고 비빈다
2. 고추장도가능할듯
3. 독일소세지 넣는이유 짠맛내려고하는듯
3. 뚝배기혹은 반합에 씻은 쌀을 넣고 치킨스톡 섞은 뜨거운 물을 넣는다 1번에 을어간 소스들 똑같이 반복해서 넣고
생강을 넣고 10분동안 끓임
이후에 청경채나 표고버섯과 양념된 닭고기를 넣고 5분 더 끓임
Thanks
I tried out your recipe for dinner last night and it was delicious! Thanks for the recipe Victor!
Thanks @chingwei L…for trying out my recipe and letting me know that it works for you 🙏😋 Cheers, Victor
wow amazing recipe, really what I was looking for and can't wait to try it. thanks from Italy
Hello Italy! @Alberto Zaffonato..thanks for dropping in. Glad you enjoy my recipe and thanks for visiting my channel. Cheers, Victor
Love it! Too bad we don't hv that kind of claypot in my country, Shipping from china is so expensive. I love your cooking video and you explained it so well! How can anyone possibly give you a thumb down! :(
@Mentari Travel...thank you for your comment. Glad you enjoy watching my videos. Some viewers have tried using cast iron pot and "le creuset" pot and happy with the results. Cheers, Victor
Sedap
Terima Kasih 😊🙏
Tqvm.
Just discovered your channel. Can I make this recipe using claypot slow cooker?
Thanks for visiting my channel @Jessie...regarding claypot slow cooker....I haven't used a claypot slow cooker before. I know some viewers have said it works with a standard rice cooker. I can only imagine that if rice is cooked using a slow cooker, it may still work but the rice grains will become soft and sticky rather than crisp. Flavourwise I believe it will still work. But texture wise on the rice will be different. Sorry I can't be more specific as i have never tried using a claypot slow cooker. Cheers, Victor
Hi, amazing recipe! Going to try it later. Just to verify, the video shows half cup of rice to 1 cup of stock water. However, the detail recipe on your website is 1 cup to 1 cup. May I know which is which?
Hi @Den L...thanks..glad to hear that you like my recipe and going to try making it yourself. Thanks for letting me know of the discrepancy on the rice portion. It is 1/2 cup that I used in this video. Just nice for 2 of us with another side dish. I have now updated the written recipe on my website. Thanks. Cheers, Victor
@@foodtripwithvictor Hi, thanks for the reply. My question is actually about the water portion. In the video, it's 1/2cup rice to 1 cup water. The website is 1:1.
@@denl632 ..it’s 0.5 to 1 ratio on the website now. Cheers, Victor
I LOVE this recipe. will definitely make it soon (also I have that same blue bowl you had the raw chicken in (: )
also I have some questions!. was the clay pot cooking the rice alone at first on high heat? and then on lowest heat after you added the chicken and covered it?
Thanks!
Hi @M Alothman...I am glad you enjoyed this recipe and going to make it. Re your question...I started off on low-medium heat and then adjust to high for rapid boiling. The reason I didn't start on high heat is to make sure the clay pot is warm; otherwise, it may crack. Also, it is advisable to soak or fill the clay pot with lukewarm water first and let it sit for 15-20 minutes before using it (this is to prevent a sudden change in temperature on the clay pot). Once the water is boiling, I will let it cooked the rice before adjusting it down to low-medium heat. Make sure there's still some water left before adding the meat (which takes time to cook through) and then turn the heat down to the lowest temp once the meat is cooked. With clay pot cooking, the heat retains well inside by forming steam to slowly cook the food. That way the meat is tender, nice and moist. Cheers, Victor
@@foodtripwithvictor thank you, victor!🌹
@@Malot87 ...you are welcome.
Hou Sik! Absolutely what i needed, 1 more subsciber for you!
I want to ask though Mr. Victor, i heard that the temperature is essential for cooking the right rice crust on the bottom, which heat are you using to cook the rice? Or is it flexible and depend on the senses of the chef? Thank you
@MpzCore..."toh chech", "toh chech" for subscribing to my channel. Yes, you need to be careful with the temperature. I started on high to cook and then lower down the heat to medium-low. I cooked using the smallest burner or one size up. The claypot will heat up really quickly so you need to keep an eye on the temperature and adjust accordingly. Cheers, Victor
very nice sir. too bad that i don't have a clay pot to make myself this wonderful meal. i will try to cook it with my rice cooker and hopefully the taste will not be disappointing
@Luu Tuan..thanks. I think it could work with a rice cooker, or if you’ve a cast iron pot, it will work as well. Cheers, Victor
I hv tried using a rice cooker as I don't hv a claypot. Turns out very well too. I added in the precooked ingredients wen the rice is 3 quarter way cooked
@@irenewong1576 nice, i ,however, too lazy to wait so i put all the ingredients in with the rice at the beginning, it worked just fine, the only thing i left last was adding sauces. The easiest meal that i've cooked in my life which taste heavenly.
Make sure the bottom rice is burn a bit ..then only will delicious
@Calvin Kong...totally agree with you...that’s the best bit..slightly charred and smoky 😋. Cheers, Victor
Wonderful recipe
..Amazing job... You are doing great effort 😊😎
Thank you @kanwal village food 😊
Hi Victor , what's salty fish, where can i get it , the brand name and how much I use it. Btw,, I have a family with 3 children, will the rice be cooked with lot of rice iin the clay pot . Ilove your channel very much . Best wishes from Australia
Hi @Hang Thai...very happy to hear that you love my channel. Thanks :-) ..if you live in Melbourne, I got my salted fish at an Asian grocer "Minh Phat" in Richmond. It is in the fridge section. I am sure you can find it at most Asian supermarkets in Chinatown or suburbs with large Asian communities. The fish is called "Ikan Kurau" and the brand is called "Syarikat Guan" from Malaysia. If you Google for "ikan kurau salted fish", you will see an image in the search results. As for a family of 5, you may want to make 1.5 - 2 cups of rice. It is hard to advise on this because it depends on the size of your clay pot, how much you, your wife and your children like to eat rice, and also if you have more than 1 clay pot. Cooking too much rice in the clay pot may leave little room to add the other ingredients and harder to control how the rice cooked to get that burnt crispy bit at the bottom. If I cook for more than 2 people for this recipe, I will use 2 clay pots rather than 1 large clay pot. However, if you only have 1 clay pot (hopefully big enough), you can cook the marinated chicken separately on a pan, then add the chicken and its sauce into the clay pot when the rice is almost cooked. Leave out the green vegetables if there is no room. You can make a side vegetable dish to go with your clay pot chicken rice :-) Cheers, Victor
@@foodtripwithvictor Thank you for your quick reply. Definetly I'll get 2 clay pots and some listed ingredients in Sprigvale and cook it this weekend. Will let u know what it will be. Cheers
@@hangthai9815 ...have fun cooking! If this is the first time you’re using a clay pot, remember to clean and soak in warm water for several hours or overnight. It depends on the type of clay pot you’re going to buy. Google and you will find several articles on how to treat the clay pot for the first time. Cheers, Victor
For half cup rice, how many pax can it serve?
Hi @Teresa Tan...1/2 a cup of rice should be sufficient for 1 person, since this clay pot chicken rice is packed with protein from the chicken meat. It is a full meal by itself but of course, it also depends on how much a person can eat.
By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question.
This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
Good god, how did he manage to use his barehand to lift the extremely hot claypot cover without feeling the heat. I would have flinched.
Hi @Dan Niton..LOL! with extreme care. Actually this clay pot itself, the lid handle doesn't heat up so it is okay to use my barehand. Although if I use it in an oven, I will handle it with more care by using an oven glove or kitchen towel to hold the lid. :-)
By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my response.
This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
Hi Victor, thank you for the excellent instructions. Can you recommend where to buy a clay pot like the one you are using in this blog?
Victor, I am in the U.S. Do you know of any online places that you could recommend?
@@foodtripwithvictor Thank you Victor. I look forward to cooking the delicious recipes you have shown.
Hi Victor..love your video on how to make claypot chicken rice at home....any recomendation in where to get the claypot like the one you have in australia?
@@foodtripwithvictor Thanks Victor! will visit Chinatown after the holidays! Been cooped up inside most of the time. My best memory of a chicken claypot is having the crispy rice, just before it is burnt-is it basically a timing thing and just let it on heat until just before burning the rice?
@@foodtripwithvictor Will start practising tonight. For ppl in QLD looking for a claypot, I found some good varieties of sizes both with handle and without handle in the shop at Maroochydore asian store, Asian Food 4 U. Going to try this recipe now.
My respect to u.
tip: its important to show the final product
Hi @Spaide man..thanks for the tip. I shall keep that in mind for my future videos. Cheers, Victor
I just made this, and there was way too much sauce at the end. Don’t know if anyone has had a similar problem. Followed the portions showed here exactly, but I think he did not use proper technical teaspoons/tablespoons to measure. Had to cook extra rice and mix it in
Nice video, not sure how I stumbled on to it... love the dish. It's nearly similar to the one cooked in the rice cooker minus the burnt rice bit which gives flavour and texture
Hi @White Thunder...thanks for your comment. Very glad to hear that you stumbled on my video. In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas. Cheers! Victor
@@foodtripwithvictor all good Victor. Merry Xmas and a happy new year to you too. Stay safe and make more videos!
Great video and really delicious looking food. I'm curious, what size in ml clay pot did you use? It looks like enough to serve a couple of people.
@@foodtripwithvictor Thanks so much for taking the time to answer my question - much appreciated. The information you provided is very helpful. I had ordered a clay pot that was listed as 1,000ml, and so seeing yours in the video and the information you provided confirms to me that I ordered the right size to cook for me and my wife - thanks so much.
Also, I love your videos. You explain things so well and are so clear. My first clay pot meal will be based on the recipe you have shown here! Best regards, Tom
@@foodtripwithvictor I couldn't wait for my claypot to arrive and so I tried this recipe with a large Le Creuset cast iron sauce pan. It worked really well and my wife loved it.
Hi @Tom Adamick...thanks! I am glad to learn that you like my videos and recipes and that the clay pot chicken rice works for you even using a Le Creuset cast iron pan. I guess by now you should have received your new clay pot and hopefully enjoying clay pot cooking and trying out new dishes.
By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question on my clay pot size, which can hold slightly over 1 litre of liquid and about 20-22cm diameter on the lid circumference.
This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
@@foodtripwithvictor I have received my clay pot and have cooked a couple of meals in it - they've turned out well and it's a wonderful cooking instrument. Thanks again for your amazing recipes and I wish you a very Merry Christmas!
@@tsadamick ...I’m very glad to hear that. Thanks for letting me and the viewers know about your experience. Cheers, Victor
Victor One of Best Clay Pot Chicken Rice 👍
Hi @Kon Fong Chin...omg! Thanks! I am happy to hear that you like my recipe. Cheers, Victor
That looks great thanks for
Sharing
Hi @The Guitar Spa Singapore..you're most welcome and thanks for watching.
In case you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. So I have to redo all my comments individually. This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
I was a former Malaysian too, missed all those goodies ....Could you please write & post your recipe & methods on the description box below for easier references, thanks
Hi @Tai Lim...thanks for dropping in to watch my videos. I have a link to my detailed recipe instruction below the description of the video. Just click on "SHOW MORE"..and, you will find the link. Cheers, Victor
I don't have Chinese cooking wine. Can I skip it?
@drY B...certainly, you don't have to use Chinese cooking wine if you don't have a bottle in your kitchen pantry. Cheers, Victor
@@foodtripwithvictor thank you ❤
If i don't have a claypot, can i use stainless pot instead??
Hi @jaya wijaya...I don't think it will work with a stainless steel pot. Although another viewer has said that it works for him using a Le Creuset cast iron pot. Or I think any cast iron pot should work as well.
By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question.
This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
Nice video.
Hi @Anthony Ellsmore...many thanks! Cheers, Victor
What can i use to replace chinese cooking wine? Is japanese cooking sake good? Or i just omit it from the recipe?
The Chinese cooking wine is optional. You can leave it out if you don’t have in your kitchen. Cheers, Victor
@@foodtripwithvictor thank you very much, will definitely making it later😁
@@grumpycarl529 …you’re welcome. Hope my recipe works for you. Cheers Victor
very nice recipe. Do you know where i could buy a nice looking clay pot like yours?
@@foodtripwithvictor nice thanks you very much
Hi @Moritz von Mendelssohn...if you live near Chinatown, you should be able to find a Chinese clay pot at the bigger Asian supermarkets. Otherwise, try some online stores, or if you live in US, I have shared with another viewer by googling a store in US and found one in San Francisco with an online store. Here is the link, www.wokshop.com/newstore/product/chinese-clay-pots/
By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question.
This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
@@foodtripwithvictor nice i got one on amazon. And i also wish you a wonderful christmas time.
Australian?
@clip012..yes, I am.
Cool;)
Thanks @Omurbek AKM
Any subtitute for chinenese cooking wine?
Hi @j3fron...you can substitute either by using mirin or dry sherry, but it is not essential. There is enough flavour already in the dish. I would suggest if you don’t have either one of them in your pantry, try the recipe without it. Cheers, Victor
we love you here in Iran
@Nyx Doc...hello to my viewers in Iran ❤️. Thanks for supporting my channel. Cheers, Victor
Victor advise me please, I am always afraid to buy A Clay Pot from an Asian Store
As I was told that a lot of these pot has lead in the make up
Please advise me what other kind of pot or saucepan I can use
What about a non stick saucepan of Dutch oven
Want to make the recipe as I miss eating this very much
Thank you 👍👍🇬🇧
Hi @Merle Charge..it is hard to reproduce the exact flavours back home as the clay pot will need to cook over roaring charcoal flames to get that charred smoky flavour. And the only way to do this is to use a Chinese sand clay pots. I think you will find there are other CZcams creators sharing their methods..some using rice cooker and it works for them. You can certainly use other non-stick pots to make this dish. I am sure it will still be tasty. The only difference is it will be hard to get a charred flavour. Not essential as you are making at home with what you’ve got. Have fun and enjoy the food 😊😋 Cheers, Victor
Wer cn get to buy checkin dried sousage tq
@Rose Valdez..the Chinese dried sausage is available at most Asian grocery stores. But I am not sure of your location. You can leave it out if you can't find it or substitute it with any other sausages that you like to eat. Cheers, Victor
hi angle i.wanner to learn cook calypot chicken rice ❤
please reply me ❤
Thanks
hi Victor, greetings from SG! i would like to try your recipe and check with you - how do you wash off residue rice stuck to the claypot? :)
@momo..hello Singapore viewers..thanks for your support. Just fill your claypot with tap water and let it soaks for few hours or overnight and then scrub off the bits stuck on the bottom or side using a kitchen scrubber. Remember if your claypot is still hot hot..do not put cold water in it or it may crack. Cheers, Victor
@@foodtripwithvictor got it, thanks a bunch!
Hongkong dish 🙏
Which part is malaysian??
Hi @JK L..I was born and grew up in George Town, Penang. Are you a Malaysian? Cheers, Victor
@@foodtripwithvictor so you are saying this is not something your ancestors learned when they were in china or hong kong? What do you think chinese food or chinese are from?
Hi @JK L...no, that is not what I have said or said in my video. I assume you are from HK or China, which is nice to know if I am correct based on your tone of message.
Please allow me to explain since you are not from Malaysia. During the early Chinese settlement in Malaysia, as early as in the 15th century, the Chinese settlers brought with them their trades and skills to make a living. In Penang, most of the settlers came from Fukien province. So is my grandfather from my maternal side. Until today, we still practice all the Chinese Taoism culture and tradition in Penang, including my mother. The early Chinese settlers found prosperity working and making a living in Penang because Penang was an important port from 15th-19th century during the maritime. The early Chinese settlers eventually adopted and learnt the local life, including how the Malay and Indian cook and use the different spices. This is particularly true with the domesticated women at the time, like my mother and her mother before that, and also Chinese who married into the Malay culture with their children known as the "Peranakan Cina" or straits born Chinese.
To understand Malaysia food, one must understand its culture and its origin. The clay pot chicken rice is cooked by the Chinese, so naturally its origin is Chinese. However, as a Malaysian and in Malaysia, it is considered as a Malaysian street food. Malaysia is a multi-cultural society with mixed races, cultures and traditions. There is no other countries in the world I can think of that allow its citizen a public holiday to celebrate all the 3 religious festivals in harmony together, ie. Chinese New Year, Hari Raya, Deepavali and many other festive holidays. There is even a street in Penang called "Streets of Harmony" for a simple reason that we have 3 different places of worship - Chinese temple, Malay mosque and Indian temple - within few hundred metres apart. Malaysia culture can be a bit challenging for someone to understand who was not born or grew up in a multi-cultural society, but from a homogeneous society background,. But once you have visited Malaysia or even Singapore, you will understand the significance of respect among the different cultures and citizens (aside from politics :-) ). It is quite an eye-opener.
If you haven't been to Penang, I hope one day you get the chance to see and experience my beautiful hometown - the history, the culture, the people, the food and the tradition.
As a Malaysian-born with 100% Chinese background from both my parents, I am naturally proud to be a Chinese and at the same time as a Malaysian citizen. I will continue to share my passion from both worlds in my food.
Hopefully I have explained my culture and background a bit clearer now.
Cheers,
Victor
@@foodtripwithvictor 煲仔飯 is 煲仔飯, you might put your local twist on to it, I have them all around the world, did you know that even the vietnamese people have their version of it? But guess what, they all called it chinese clay pot rice! It is very nice that you are very proud of your lineage, have you had to chance to eat it in the winter in hongkong on a 大排檔?
Hi @JK L...you are correct that Vietnamese has their version of clay pot chicken rice. I have Vietnamese friends here in Melbourne and they have Chinese background tracing back to China as well, mostly southern provinces and most of them speaks Teochew. I have only been to HK once and it was a short trip. Gosh..I think it's at least 25 years ago! So a long time ago. I have to admit I haven't try HK street food yet. In Melbourne, most of the Chinese restaurants are Cantonese style, and Dim Sum is HK style but my HK friends here said they are never as good as in HK. Cheers, Victor
Where did you buy that claypot? God bless!
@JesusIsGOD..I got it a very long time ago in Sydney’s Chinatown. It’s well seasoned now. Cheers, Victor
Any halal substitute for chinese wine
Hi @Omar Mokhtar..you don’t have to use the Chinese wine if you don’t have it. But if you must, you can substitute with dry sherry or the Japanese mirin. Only a small amount. I suggest try without. I am sure you will still like itCheers, Victor
@@foodtripwithvictor thank you for the response i love ur recipe
You shld put the recipe in the description box for viewers.
Hi @Marie C...thanks for leaving me your suggestion. I do have a link to a detailed written recipe under the description of all my cooking videos. Hope you can find it.
By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my response.
This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
Crazy sauce you cooking a little bit 😅
What’s the heat setting ?
Hi @George Wee..I used medium size burner and flame to cook the rice first..and then lower down to the lowest temperature before adding the other ingredients. The heat is retained in the clay pot even with the lowest temperature as long as it's heated up first on a higher heat (note this depends on the intensity of your burner and flame). The bottom of the rice should eventually crisp up with most of the liquid absorbed by the rice grains. Cheers, Victor
Hi Victor, what is lap cheong?
@@foodtripwithvictor definitely I will try! Thanks Victor!
Hi @cikgubahasa..."lap cheong" is a Chinese sausage made from pork. You don't have to use it if you are making it halal. Chinese like to add lap cheong for that smoky flavour, but it is not necessary. The rice is still tasty just with the sauces and marinated chicken. :-)
By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question.
Cheers! Victor
Haha I knew you were melburnian
@@foodtripwithvictor some of the words you use, the way the sentences are and also the power point on your splashback 🤪
Hi @Jeff Phoon...LOL! You're absolutely right I live in Melbourne. :-)
By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my answer to your question on my clay pot size, which can hold slightly over 1 litre of liquid and about 20-22cm diameter on the lid circumference.
This also gives me the opportunity to wish you a joyous, safe and great Christmas.
Cheers! Victor
Can you make this without a clay pot?
Hi @Lee Steven..yes you can but you probably won’t be able to achieve the bottom burnt crusty bit as in a clay pot. But you could still get the flavour from the sauces. Cheers, Victor
Export the uncle cooking overseas
Oh yes please 😊👍 thanks
I’m just
Well, having grown up in KL. Our claypot chicken rice is never cooked with vegetables nor mushrooms.
I only found your version in Penang.
I don't disagree with you @Mat K..I studied at TARC in the late seventies. A long time ago and stayed in that area. Is it called Setapak? I remember eating "sar poh kai fun" several times late at night after studying. The topping was chicken pieces with bones and salted fish. I think it had Chinese lap cheong and shiitake mushrooms, but vaguely. Definitely no green vegetables like you said. The wonderful thing about doing your own cooking is that you can adjust to your own taste and top it up with any ingredients you fancy eating to make it as a meal. Rather than making another side vegetable dish.
@@foodtripwithvictorYes, TARC is located in Setapak.
One of the few people that are doing CPC right today is located at a coffee shop across from Maybank PUDU in KL.
All the others pale by comparison.
The best one I had in Penang is really good in its own way, but it has the consistency of 'mun fan'.
I respect the people that made these dishes of times gone by.
Malaysians invented so many wonderful dishes that SG has always taken as theirs, they were formerly part of Malaysia, less they forget