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The Chinese Clay Pot Rice Recipe I Made People Order the Day Before
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- čas přidán 15. 08. 2024
- When I ran a secret kitchen, there were some items on the menu that required extra prep so you would have to order them 24 or 48 hours ahead of time, sometimes even a week. That doesn't mean this recipe is difficult-once you have the ingredients you want to use like pork belly and Chinese sausage it's really easy to put together. Think of it like an oven-baked Chinese rice casserole... only way more flavorful than that sounds.
Ingredients
1 Cup of long grain white rice, rinsed
1 slab of cured chinese porkbelly, sliced
3 Chinese sausages, sliced
2 tsp chicken powder
2 tsp sesame oil (if not using porkbelly)
Spices: bay leaf, star anise, toasted cumin
Directions
Preheat the Oven to 400º
Place the rinsed rice into a small claypot, mix with sausages, and fill with 1 cup of water mixed with chicken powder.
Add spices
Place in the oven, reduce heat to 375º and bake for 25 minutes, middle-low rack
After 25 minutes remove from the oven and either drizzle sides with sesame oil or top with porkbelcy and place back into the oven for 20 minutes more.
If desired finish on top of a hot burner smelling for when a toasty rice smell develops but paying attention nothing smells like it's burning. Burnt rice will ruin the whole thing
Serve
#chefjon #induction #chinesefood
0:00 - Why order a day in advance?
0:35 - Clay pot rice 101
2:35 - In the oven at 375-400° F & prepping pork belly
3:41 - Side quest: spiced soy sauce
4:39 - Making it again because I overcrowded the pot
5:43 - Crisping rice on the stove
6:11 - Back in the oven w/ pork belly on top
6:53 - How to serve your clay pot rice
Oooh, great tip with the oven! I have wanted a clay pot for the longest time, but since I have an induction stove top I thought I couldn't make it work at all at home.
@@jonkung Haha, have no idea, but get what you mean, thank you 🙏
there are clay pots with a stainless steel disk inside that can be used on induction.
I made your recipe just now using sausage, pork belly, soy sauce, fish oil, bok choy and seaweed. Minus Covid. I’m on cloud nine. After owning my clay pot for two years, this was the maiden voyage. Superb!
If you don’t have a clay pot and want something similar then there’s lots of solid recipes for Persian tahdig which is, from what I can see, fairly similar in that it is rice cooked til it’s crispy underneath. There’s a number of very specific, thorough recipes for this type of crispy rice in a book called Persiana for anyone interested.
Man, I love everything about your vids. I don't even eat meat, but I really enjoy watching them :D
Same I don't eat meat but I love his technique and knowledge
time to start eating meat!
Thank you beautiful human being, it's people like you who keep people like me going... love ❤️ 😍 💖 ❣️
I always wondered how this dish was made ,I didn't think it was possible to make at home thank you.
Bo Jai Fan or Little Pot Rice is so underrated, its comfort food all the way for Cantonese Chinese. Thanks for the video.
Looks truly incredible. Your voice over is second to none as always!!!
This video inspired me to go get a ceramic pot from my local Chinese supermarket! I also picked up some pickled mustard greens, because those are bomb as hell with Chinese sausage 😋🥰
Duly noted about the greens, I might not wait for a charity shop, but go online grab myself a pot and steal your pickled mustard greens idea!!
Love the soy sauce tutorial and COVID brain is a thing, I'm still gigo gibberish six months down the line.
This deserves way more views.
I have a Vitaclay rice cooker and it pretty much always makes rice with a crispy bottom. Gonna try adding some good stock and cured meats with it...
Your videos make me feel like I could do this…I burn Mac and cheese. But the way you make things, seems ME proof
@@jonkung you may be right. Rice, protein water seasoning bake and then eat!!!😃
Chinese sausage is so freaking good it easily became my favorite. Can't wait to try this!
Sadly, it is very caloric dense. 100g can easily be like 500 Calories.
@@krlost4405 they make low fat ones
Nice recipe!
Collab w/ ‘Made With Lau’ when? 🤔This needs to be done!!!!!
I couldn’t get my chihuahua to eat a green bean if it was fried in bacon grease lol
I love heating up left over chili with an egg or two cracked into it. Eggs poached in a dish are wonderful!
Rocksugar and many spices are also used in german cuisine.
Seeing this makes me lucky I have the Chinese clay pot since there was a restaurant that gave it out if you ordered scorched rice 😋 Gives me so much joy to be able to make and eat at home anytime.
Do you have plans to open another secret restaurant? I go to school in Detroit and would love to try your cooking
That looks so awesome. Kinda sad I can't get chinese sausage here in Japan but I will have to find a substitute!
I miss chinese food here cause it's very different from home so this channel gives me the confidence to try and make it! Will definitely try this.
@@jonkung oh man don't get me started. I have the same issue with trying to make south or north east Indian food in India. It's peculiar how close we are yet can't get each others stuff easily
@@jonkung Thanks man! I will give it a try. Japan is weird about a lot of ingredients. I can find a lot of stuff if I head to Korea but Japan seems to be a bit stricter in the ingredients or maybe I haven't looked in the right place. Anyway I will definitely try to make this in a few days. Everything you'd shown on your channel has been fire, I tried the pesto dumplings and the 24 hour sous vide beef. Keep up the good work man. I will continue to support!
@@RC-tg9ci There are many Chinese restaurants in Japan, maybe stop by one and ask chef if they know a good market (while enjoying their food).
My personal fave is the cured pork belly, but man is salted fish + minced pork a close second
Dang, I want to try this with the fermented salted fish now.
this is therapeutic to listen to while making food
Wow!! So inspiring! I love you creative cooking and listening your voice make it more captivating ;) Thanks!
that looks so yummy!!!! and i love meals that are just prep and then cook up in one pot and sometimes adding things periodically as it cooks - it suits my laziness lol.
and its looks pretty easy to do, though i am sure youve got some magic chef things that elevate it haha :D
i love that you could vary the extra ingredients to what you prefer/can eat. when you were putting the pork belly on and describing how the fat would render down into the rest i was all 'omg yes' i was imagining it and feeling very jealous you were gonna eat some shortly haha.
Also i like how you shared that you didnt make it absolutely perfectly but it still came out great.
also your puppeh is the cutest!!!!!!!
Winner winner. ❤❤😊
I don't have a clay pot, but I often just make this in my rice cooker (which has a setting to also get a crispy layer on the bottom)
Chef Jon, you are absolutely right , about the talking over that crispy rice tasting, even thought have greatest narrator voice, making cooking sound so sexy, for the viewer , hearing the crunchy sound , is heavenly. Love the fact that you kept both version of the cooking, showing that you stand behind what you are doing, your integrity. Such a pleasure watching your content 😃🙏🙏🙏🙏🙏
3:06 My dog does the same thing and we refer to her as my Sous Chef. 😂 Always there to help "clean up" and taste test.
Looks so yummy and mouthwatering! Thank you for the step by step instructions and for sharing.
Can you develop a version of this using vegetables? Thanks!
I need a clay pot. I wanna try this rice. I need it.
I've been chuckling thru this heatwave listening to midgets in the freezer aisle tell their grups they NEED ice-cream like it's existential, but these clay pots and this rice is the grownup version..I NEED a clay pot and I NEED to try this rice.
Made clay pot yesterday. I added too much rice 4cup and too much water. Got a few crispy but was mushy in the middle. Oh and I let the rice steam cover and THEN I threw my meats in there. Should have done it together. Thanks for the tips!
I definitely need to try this one day...
Hey, this is great. I want to try making this.
Ohhh man this is so good!!
so. Good. SO. GOOD.
Omg I'm sooo hungry 😭😭😭😭 I've had soccorat, but I need some clay pot rice with a crispy bottom like now... off to buy a clay pot
Hey it’s summer now… can we has that recipe now? 😊
I’m literally making this as we speak. I’ve made versions of this before but on my gas burner, never in the oven. I’m trying it with your method but with two cups of rice in a larger Korean clay pot.
One trip up I’ve already encountered is after the first 25 mins, my rice was nowhere near done. I’m assuming due to the larger clay pot and 2X the rice and water. It’s gone back in for another 20 mins.
I am miffed at you for not just including the ingredients and steps for the spiced soy sauce in the video description :)
Guess I'm getting a clay pot. I don't like cooking in the summer. Id love to pop this in the oven, go somewhere else for an hour and come back to something tasty!
That looks really good. I need to step up my spice game. I always stick to the same things .. I need to venture out more. I got a molcajete for christmas so I want to get whole spices now. I'm just not sure what pairings go well with spices. Time to experiment I guess!
This video is what got me to start making clay pot rice at home and it *immediately* went into my usual rotation. I've had it before, and always thought it was so much more complex to make, but this was one of the vids that really showed how doable this is. My go-to is shitake and oyster mushrooms marinated in the spiced soy sauce, cooking the rice in the water the mushrooms were rehydrated in, and cracking an egg in after the rice was done!
I'm already looking forward to making more variations of this! I've had some berkshire pork sausages that worked with my base version *really* well and I'm definitely gonna try this again with lap cheong and marinated pork belly! Beyond bok choy, what other vegetables do you think would work well in this?
Oh this looks amazing. And thank you for leaving this message. I haven’t made this in a while and I’m thinking we’re overdue.
Tomato season is upon us, looking forward to the summer version
Looks really good!! 🍎🍇🍑🍒🥕🍍
Is there a way to use a ceramic coated cast iron dutch oven? We have a giant ceramic Lodge that I'd love to be able to use for this.
I love this, Detroit represent. Time to hit 168 or others to grab a pot to make this
My inner black man was going nuts when I saw the dog In the kitchen....Great vid tho!!
Thank you for the video! Any specific rice type, Jon?
Wow really super keen rocking 👌💞
Beef tendon :'(
I'm drooling..
Love your videos! Thank you so much
Can I use a pyrex dish or Corning ware to make this in the oven
Mmmmmm!!! nostalgia 😮💨
Are you using a Chinese clay pot or a Japanese donabe? I understand that the donabe that I have looked at have said that their lids are not oven proof.
Where did you get that clay pot at? Can’t find any places that sell them 😢
A crock pot liner similar
So... where is your secret kitchen in the Eastern Market? I used to go there every Saturday!
Do you freeze your superior stock? if you just leave it in the fridge, how long does it last?
I don't have a donabe or other clay vessel. Could I use a cast iron dutch oven for this and plan on lots of leftovers? Would you recommend that?
It looks fantastic, and I might do an Americanized version of this because I can get the western ingredients easier than the eastern ones.
@@jonkung Good thought about the coating. I may have to acquire a donabe, or find a good way to improvise and get similar flavors by other means.
@@jonkung Hey chef, how about using a "regular" non-enameled cast iron dutch pan, using aluminum foil as a lid? Love your vids btw
Where did you get that cutting board?
Can you reccomend some clay pots pretty please?
weird question : are those new balance 574s your wearing?
Wait what? Michigan. Where at?
Can't find Chinese ones in the UK either
Order 1 week in advance? In Malaysia street vendors cook this dish in 10 minutes
do you know where online we could buy the Chinese cured pork? LOL I should go look at my local Chinatown but I prefer online.
Never thought to do it in the oven before, but damn, that's gonna give me some way more even heat :o
Seriously I need to know how does the tea oil taste. I never heard if it before despite being ethnic chinese born in Canada. I love tea tree mushroom and is so nutritious but Im curious if tea oil is anything alike.
The crispy rice is a big deal in Iran it is called tahdig most of us fight over it as children .
Why does the sausage go before the water?
How would using chicken affect the recipe?
You ever cook this on a grill or something for smokiness?
I'm reading thru these comments 🤣 you started some shit now..it's like are there gonna be any clay pots left....
I’ll be your goodest girl 😉 🤣
Hey man are mushrooms the best alternative to pork and sausage?
He did suggest mushrooms at the end of the video.
@@alesswonderland oh mb
@@alesswonderland yeah he gave a lot of suggestions thank you for that
@@GalacticYuna np
Hit up Clay Pot Cafe, Boston Chinatown.
Didn't you have problems trying to smell if the rice is burning while you were recovering from covid?
🤤🤤🤤
It's okay . Burn it. It edible. I'll eat it.
🥰🥰🥰🥰🥰🥰🥰💖💖💖💖💖
GOAT
I’m getting a little emotional just watching you enjoy that. I will have to try and make this for my wife and son.