tag:blogger.com,1999:blog-1392898498834109106.post7409468514039551579..comments2024-03-24T02:23:08.178-07:00Comments on eatingclub vancouver: Claypot Chicken Rice (瓦煲雞飯)TS of eatingclub vancouverhttp://www.blogger.com/profile/02776584853083815584noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-1392898498834109106.post-7779056804376972392012-01-08T23:09:27.814-08:002012-01-08T23:09:27.814-08:00courtneylee7:
LOL. Or, they could all just be hold...<i>courtneylee7:<br />LOL. Or, they could all just be holding out on us. ;D</i>TS of eatingclub vancouverhttps://www.blogger.com/profile/02776584853083815584noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-55671398831226822462011-08-11T20:56:20.184-07:002011-08-11T20:56:20.184-07:00HAHA i have that same kind of situation where you ...HAHA i have that same kind of situation where you said your mom used to use the claypot a lot but has now "forgotten". my grandma and great grandma used it SO much and my bak bak (freat grandma) made THEE best claypot chicken rice with the mushroom and lap cheung. but my grndma says that she forgot and it's much easier to do the rice cooker method-_-. I was trying to explain "grandmaaaa Im not asking for what's EASIER, i'm asking for AUTHENTIC!!!" she agreed to help me buy a good claypot soon so when that happens, I'll be sure to try out this recipe and use your tip to not let it crack!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-85373377382796784512011-01-22T23:33:41.873-08:002011-01-22T23:33:41.873-08:00After reading some of the comments from this post,...After reading some of the comments from this post, I just had to respond, since I've been eating this dish since childhood. <br /><br />I disagree with Ben from "Ben & Suanne" on the bit about frying up the Chinese sausage (臘腸). None of the places in Hong Kong or in Vancouver "fry" the Chinese sausage for 堡仔飯, it's simply just not done. Some places may leave the Chinese sausage as a whole piece to cook over the rice, and other places may slice them up... but NEVER, ever, ever frying them beforehand. <br /><br />The only time one would fry up the Chinese sausage in a rice dish is for 生炒糯米飯 (sticky fried rice).<br /><br />If you want to stay close to the real thing, don't fry the 臘腸, that's sacrilege!cwnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-73367160337948046102011-01-19T22:20:21.649-08:002011-01-19T22:20:21.649-08:00Ben (Chowtimes):
I KNEW IT! I knew there were secr...<i>Ben (Chowtimes):<br />I KNEW IT! I knew there were secrets to which we are not privy! ;D<br /><br />Haha, re the $3 claypot.<br /><br />FOODalogue:<br />Thanks, Joan!<br /><br />M-Rita:<br />Hmm, I think we were too impatient with it, re claypot. Or, we need to channel a Cantonese grandmother/mother next time we use one. =)<br /><br />noobcook:<br />Yeah, I'm too lazy a person for such a "high maintenance" object. Teehee.<br /><br />Maria:<br />Ben (What's Cooking Mexico):<br />Angie T:<br />Thanks! =)<br /><br />Joanne:<br />Oh, really! Go to a Cantonese restaurant and order a claypot-something! (Sometimes also translated as "hotpot".)<br /><br />kat:<br />Well, I think our claypot was too new to impart a lot of flavor, so in this case, they were fairly similar, but with the claypot giving us that tasted rice at the bottom and on the sides. (That's a plus for the claypot.)<br /><br />tasteofbeirut:<br />Yeah, there's actually a fair number of similarities between Chinese and Lebanese cooking... well, in some aspects they seem quite similar. ;)<br /><br />MissC:<br />re Wuxi: Oh no! =( <br /><br />Ah, soaking the whole pot in water! The instructions merely said to FILL the claypot with water, and not for too long either. OK, we'll soak the entire pot next time, and overnight for good measure. Thanks for the tip!<br /><br />Anon:<br />Thanks for the heads up!<br /></i>TS of eatingclub vancouverhttps://www.blogger.com/profile/02776584853083815584noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-49464025822574955862011-01-14T09:14:44.553-08:002011-01-14T09:14:44.553-08:00I believe this site is using one of your older pos...I believe this site is using one of your older posts without permission.<br /><br />http://www.recipemuncher.com/crispy-tofu-with-sweet-chili-soy-sauce.html<br /><br />It looks like one of those sites that make money from ads from the number of visitors.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-62445634048920986692011-01-01T03:25:22.358-08:002011-01-01T03:25:22.358-08:00Hi TS/JS,
Did you guys soak the claypot before usi...Hi TS/JS,<br />Did you guys soak the claypot before using it? I read somewhere that because it's clay it can do that if it gets too dry. To prevent that from happening you're meant to soak it in water before use. Hope that helps.<br /><br />Btw, I tried you Wuxi ribs recipe and I failed =(. I think I added too much water and didn't cook it for long enough on the low heat. Must try it again!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-74225561468071828242010-12-31T08:22:55.676-08:002010-12-31T08:22:55.676-08:00I see that the Chinese are not the only culture wh...I see that the Chinese are not the only culture who cook in claypots! For a cheap model, I thought yours looked very nice! Thanks for the tip on keeping it on low fire, very valuable lesson. the recipe sounds good and easy, I have to try these Chinese sausages.<br />Happy New Year!tasteofbeiruthttp://www.tasteofbeirut.comnoreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-27713972335801147512010-12-29T10:30:45.583-08:002010-12-29T10:30:45.583-08:00So how was the stuff you did in the rice cooker in...So how was the stuff you did in the rice cooker in comparisonkathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-41914647294562060402010-12-27T06:23:28.122-08:002010-12-27T06:23:28.122-08:00Wow this sounds like a serious food adventure! I&...Wow this sounds like a serious food adventure! I've never cooked in a claypot before or even heard of one but I'd be interested in giving it a go after reading this!Joannehttps://www.blogger.com/profile/17133232352924060797noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-64927593262018973872010-12-25T10:06:51.651-08:002010-12-25T10:06:51.651-08:00TS & JS, Merry Christmas and Have a Great New ...TS & JS, Merry Christmas and Have a Great New Year!Angie Teehttps://www.blogger.com/profile/10583728534125615910noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-41834104738880516342010-12-24T21:45:55.545-08:002010-12-24T21:45:55.545-08:00I've never cooked in a clay pot but this sound...I've never cooked in a clay pot but this sounds delish! Happy Holidays!Marishttps://www.blogger.com/profile/06266549894044350833noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-84919783530413018392010-12-24T19:49:55.774-08:002010-12-24T19:49:55.774-08:00love claypot chicken rice! I learnt to accept (and...love claypot chicken rice! I learnt to accept (and even like) lup cheong after this dish hehe... oh yea, I make mine the rice cooker way too (so lazy) but of course claypot method is the best. Claypot care is tricky - besides cracking under high heat, supposedly cannot wash with soap because the clay is porous :P anyway, Merry Christmas and Happy Holidays girls! xoNoob Cookhttps://www.blogger.com/profile/07275360504126407602noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-74427207933535829652010-12-24T15:56:23.937-08:002010-12-24T15:56:23.937-08:00Hi Chinese sausages...come to mama! Yes! The clayp...Hi Chinese sausages...come to mama! Yes! The claypot often cracked...weird isn't it? Grrrr...<br /><br />Happy holidays to you and your loved ones! :)Anonymoushttps://www.blogger.com/profile/02172010778899777034noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-72895658807169918092010-12-23T13:47:47.753-08:002010-12-23T13:47:47.753-08:00Love those Chinese sausage!
Happy Holidays, girls...Love those Chinese sausage!<br /><br />Happy Holidays, girls, to you and your family.FOODaloguehttps://www.blogger.com/profile/15355740020698779655noreply@blogger.comtag:blogger.com,1999:blog-1392898498834109106.post-67924012786861529532010-12-23T01:01:27.790-08:002010-12-23T01:01:27.790-08:00*Ahem*
OK, I must admit up front that I am only g...*Ahem*<br /><br />OK, I must admit up front that I am only good at eating but not cooking. I can't stand the heat and so I stay out of the kitchen. But if I may have your permission, I would like to add my two cents. <br /><br />*Ahem*<br /><br />I think you should wok fry the Chinese sausage first with oil and separately. That way it will be more "heong". The crispier you fry it the better.<br /><br />As for the hot pot, one way is to "rent" a hot pot from this place: http://goo.gl/7htBq ... just $3 and keep it as long as you want. LOL!<br /><br />Also, the rice must be cooked first and alone in the claypot until it is almost done and then turn down the heat and put in the chicken and the sausage to cook the rest of the way through.<br /><br />After it is cooked, take it off the stove and let it continue to cook without lifting the lid. That way it will dry it out a bit more. You want the rice to be drier and not mushy/sticky.<br /><br />To serve, pour soya sauce.<br /><br />*Ahem*Ben and Suannehttps://www.blogger.com/profile/13876450570315253281noreply@blogger.com