Cheater Clay Pot Chicken Rice Recipe In A Rice Cooker - Glen And Friends Cooking - 煲仔饭, Bao Zai Fan

[@GlenAndFriendsCooking]

Thanks for watching Everyone! If you like our videos please like / subscribe / share them - help us grow in 2022!

[@cathyfield4765]

If you're craving a clay pot, Mandy, on you tube channel Souped Up Recipes, sells hers.

[@zerg539]

A tip on the Chinese cooking wine: If you can't find it substituting cooking sherry and mirin will get you almost all of the flavors since the chinese cooking wine is also salted like cooking sherry.

[@trex70]

Do you know some old german recipes?

[@lesliemoiseauthor]

I will never click away to watch another video. I wanted to see Glen's reaction to eating the crunchy bits!

[@DeeGeexsr]

"if you're super traditional, click away. Go watch some other video now" hahahaha. You tell em Glen! Excellent vid, will def try. Ty.

[@bill4913]

Interesting improvisation in making this clay pot using a rice cooker Glen and it looks fantastic. The Chinese sausage is called "Lop Churn" and there is so many out there that you need to find someone who knows which is the best or taste like Hong Kong style sausage. If you ever get to San Francisco, I can show you what my mom said it the best to buy. Thanks for the method and recipe.

[@Suburbangeek]

On the spur of the moment, I went for it missing a number of the more exotic Asian extras but substituting as I saw fit. Loved the result. Mmmm - those crispy bits!

[@harrypimentel2247]

I just made this dish today using left over beef stew… and looking at the time it took me 15 minutes to devour. Two big thumbs up!!!

[@jamesthomas4080]

I made this a couple of weeks ago in my dutch oven. Pretty similar recipe but I had a 1lb bag of pre-shredded cabbage and carrots (for coleslaw) that I threw in. It was a hit. Great idea on the sausage, I have a few packages of it in my pantry that I got from Costco online so clearly I need to make this dish again.

[@Suburbangeek]

I often use the coleslaw mix!

[@JT-py9lv]

I've been cooking this way for 5-6 years... It's an EASY one pot meal. Tasty and simple to clean up.

[@applegal3058]

Hey, I just bought a rice cooker for the first time this past weekend. Looks like I know what I'll be making this weekend 🤗 yum!

[@kempaconsultingllc3254]

I am trying this one tonight for dinner! Thanks Glen. We really enjoy your videos.

[@jasonsmith2775]

Fascinating! Great video!

[@dianatennant4346]

I have not had this before but we love the Oriental flavors in this house. My rice cooker is not big enough for a family of six big eaters. I may have to try the Dutch oven thing but I will try to get the flavors in the textures in there. This looks absolutely yummy.

[@auntlynnie]

I’ve never been so early! Woohoo! Love the idea of a meal in the rice cooker!

[@joeyhardin1288]

Thank you. Crunchy bits, like socarrat? God Bless and stay safe.

[@rettaconnelly3913]

Love this. I didn’t know you could cook a whole meal in a rice cooker. I never got one because I thought rice cookers did one thing. Thank you for enlightening me.

[@firehorsewoman414]

@Retta Connelly I use my rice cooker to make hard boiled eggs on the steam cycle (I have a zojirushi (elephant logo) which is programmable). I also have one like Glen’s with the simple on/off. Both are fantastic. I make rice dishes of course but also use it to prepare steel cut oatmeal overnight (hated oatmeal when all I ever had was instant quaker). The real thing is soo good with honey and waiting for you hot and ready to eat in the morning.

[@fnjesusfreak]

@@firehorsewoman414 Zojirushi literally means "Elephant Symbol", so their logo makes sense... XD

[@firehorsewoman414]

@@fnjesusfreak haha I did not know that. Worked with a lady who is first generation American Taiwanese and she swears by that brand. I love mine

[@knk3220]

Hi Glen, glad that you still miss this Hong Kong style food even my friend's shop(shown in your old video) didn't made the best clay pot rice in HK lol. If you want to make some crunchy rice cracks, you can use small diameter cast iron pot to replace the rice cooker. As told by my father, 1) brush some oil at the bottom of the pot and put ingredients into the pot 2) heat up the pot in low heat to allow the rice to absorb more water. When the steam goes horizontally instead of vertically the rice is ready and it will form a very even crust at the bottom. P.S. if you don't have chicken stock or so, put the water that soak and soften those shiitake will also enhance the flavour.

[@inocenciotensygarcia1012]

I loved it. I’m going to try it. Thank You

[@fancyd66]

Thank you for this! My rice cooker was too small so I used my Dutch oven. Excellent job!!

[@Jeffffrey0902]

Never had clay pot rice with XO sauce in it but it seems to be a great idea. BTW, Canada does prodcue some Chinese sausages, mainly in BC I think. The quality is of course not as good as here in Hong Kong, but you might want to give them a try.

[@YourFlyIsUndone]

Thanks Glen! Always love to see Asian recipes on your channel.

[@Default78334]

That's pretty similar to how my wife does it, but her go-to protein and veggie is button-cut ribs (blanched before adding to the rice cooker) and chopped green beans (long beans would work to if that's your thing). Edit: the other thing I'd add is that if you want to do this with a fancier fuzzy-logic rice cooker, use either the Quick Cook or Mixed Rice setting. Those settings ramp the temperature more quickly than the default rice cycle.

[@sharons6290]

Love this, I make it alot and yes I have even made it with spam. So many variations can be done with this.

[@Ammoniummetavanadate]

I have that same rice cooker, great little unit that got me though grad school. As for the sausages, the superstore cleared them out like two weeks ago, I have a bunch in my pantry now. Maybe they were all getting close to date?

[@bethany_dawn5222]

I use to cook something very similar but used shrimp for the protein.

[@firehorsewoman414]

Glen, you mentioned that the lap cheong has a definite flavor profile, would you describe it? We tried a new recipe this weekend making a Chinese sausage and it was very sweetly flavored with dominant flavor of cinnamon. Jury is still out if we will make it again - not used to sausage having a sweet flavor. One ingredient was rice wine which I couldn’t find either so I ended up substituting sake.

[@lenalyles2712]

I have traveled around Asia and clay pots were in all areas. All had their own version and I enjoyed all of them.

[@OldDunc]

I made this tonight and it turned out very well! The only ingredients I lacked were the sausage and the XO sauce. I might try to track them down the next time I go to the city, but it was fine without them. Next week I'll try the same recipe with pork.

[@Traderjoe]

I’ve been waiting for this kind of video from you! Thank you

[@sukibeth81]

My Korean rice cooker has a pretty cool setting for making nurungji, which is Korean scorched rice. Making this- it gave the bottom of the rice a lovey color and a slightly nutty flavor.

[@SCRAMBLER390]

Similar rice dish here in Louisiana, Jambalaya that I know people make in a rice cooker, although purists consider that a sin! GREAT recipe thanks Glen and Jules!!

[@fmrphoto]

Will there be a Chinese pork sausage making/curing video in the future?

[@nickbriggs9620]

I’m gonna give this a go for food prepping… thanks again Glen and Jules for the good ideas!

[@ronaldcovert5951]

Good show as always thank you

[@TheKMing]

We call this method of preparation 有味飯 (Cantonese: yau mei fan), which literally translates to "flavoured rice". My mom used to make this with marinated pork slices and pork liver slices. I still make it every now and then, but I add the protein of choice and marinade halfway into cooking the rice to keep the meat tender.

[@rushmixtape6508]

Omg that looks good!!!!

[@pennyf9886]

I'm asian and i didnt know this could be done. cant wait to try it.

[@FriendsFamilyKitchen]

That looks so yummy and delicious! The way you prepared is so easy...👍Thanks for sharing ❤❤keep going ❤stay connected😍

[@bobnewkirk7003]

Fantastic method. I have been frying my rice for years now (I'm GF) but never thought to just cook it all together to start. This is likely going to become a mainstay here :D

[@Stolkmen]

Variations on a theme is the key. Love the videos as always :D

[@lorelei9393]

Take and make for potluck lunch at work. Meat could marinate in frig until time to throw it together to cook?

[@lizard976]

I never realized you could cook a meat in a rice cooker like that.Always thought you needed to brown it first Good to know awesome cbannel.

[@richardstursa6711]

Tried to find which xo sauce on Amazon but they have umpteen versions ranging from around 13 dollars up to 60 dollars. Which one are you using for your recipe? Thanks for the great idea.

[@barbp1297]

The brand is LEE KAM KEE in the video and this is the closest one I could find. Hope you'd enjoy.

[@kymschoeff2858]

Sharing this with my college grandkids!

[@COWELLGIRL]

Looks awesome

[@tjs114]

I have that Rice Cooker as well, but mine has the Aroma brand silk screening instead of Betty Crocker. I'm still using it after over 30 years. I remember buying it at the local grocery store for ten dollars on closeout because it was the Martin Yan/Yan Can Cook promotional version and their contract with him had expired so they were selling old stock cheap at Albertson's grocery stores.

[@cat3rgrl917]

I wonder if the same might be done in a slow cooker?

[@pattihamilton0925]

Easy one pot meal. Have to make this tonight.

[@snowsam6563]

yum ! have got to make this one !! thank you !

[@amyeagleton697]

Looks delicious!

[@rebelcolorist]

Yum!! What makes a passable substitute for lapcheong sausage is a well dreied Italian fermented salami... In a pinch its tasty... Cheers!

[@stacys8294]

I've seen many recipes where Dry Sherry was substituted for the Chinese Cooking Wine you were unable to find. Hope this helps!

[@jacquespoulemer3577]

Glen and Jules. You're a lovely couple and I thoroughly enjoy your videos. I live in Oaxaca Mexico so Chinese ingredients aren't so easy to come across (we have a couple of Chinese owned shops but they don't always have everything). In a pinch when a chinese recipe calls for wine I just toss in whatever I have at hand and a bit of sugar. Keep up the good work. JIM

[@stephendoherty1275]

Do what you can with what you have where you are at.

[@allegg8804]

Thank you. yummy.

[@doveandolive1153]

Looks delicious! Would that be a 12 or 8 cup rice cooker you are using? I have a 6 cup rice cooker and wondering if I half the recipe would it work or even a bit less. Either way will be trying this recipe out soon, thanks for sharing.

[@seano4977]

Fantastic video as always. I was just wondering, would this work in a slow cooker?

[@GlenAndFriendsCooking]

Apparently you can cook rice in a slow cooker - but I've never tried it.

[@seano4977]

@@GlenAndFriendsCooking Thanks for the quick reply. All the best.

[@grahamrankin4725]

We are fortunate to have an Oriental market about 30 minutes away where we can get everything Chinese.

[@thebuddha2641]

Oh man that looks so good. I'll have to make this!

[@terryfaugno9242]

Giving this a try right now. The smell is maddeningly delicious and making me impatient, even though I need to toss the soybeans and snap peas (sorry, not a broccoli fan) on for 25 or so.

[@terryfaugno9242]

I've got a 10cup (I believe) Zojirushi rice cooker/steamer that I bought years ago at a local Asian market.

[@lucian6688]

The best Chinese sausage you can get in Canada comes from a shop in BC. I'm in Markham, and our family brings over 40lbs of sausage from BC annually. I would love to share if you want some. Love seeing some of the recipes I grew up with being spread to a wider Canadian audience. My grandfather passed a lot of these old school recipes to me. Not many people doing some of the ones I know, anymore. I suggest trying to make braised pomelo peel. It's wonderful and highly underrated.

[@fallingwickets]

delicious. the only rice i had was rice grits...im sure it would have been a tad less dry and a bit better texture with regular rice. regardless everyone luved it

[@IscariottActual]

Glen, gotta go with the oyster sauce with the boat. Never panda, always boat

[@LeesaDeAndrea]

I had red beans and rice yesterday. Different seasonings and no meat, but seems really similar to what they had. I could have added meat & veg easily and the only difference would be the seasonings.

[@Lynn-kh5rs]

Looks great! I'll have to try it in my Dutch oven. Our rice cooker died a couple of years ago & was replace with an Instant Pot as I get more use out of the IP.

[@harrypimentel2247]

I made mine in an instant-pot ..lt works%!

[@michelemichaelsen2643]

This looks amazing! I don't have a rice cooker because I use my instant pot for rice. Any ideas on what the cooking time would be on that device instead? Thanks and we love your show!

[@Anastasia-nq1zn]

I just made this in the instant pot. I followed the recipe except I used 6 chicken thighs, and upped the rice to 1.5 cups with 1.5 cups of chicken broth for the liquid. I did manual 3 minutes at high pressure with 10 minutes natural release. Then I added to broccoli and edamame to the pot, closed it back up and did zero minutes at high pressure. Then 20 minutes keep warm. Turned out really good!

[@asilverfoxintasmania9940]

Awesome, great meal, in a rice cooker for those nights when its just hard to get a dish on the table. Info on the XO sauce? You mentioned you would put it in the comments bu it appears to not be there.

[@TheWorldRecipes]

Yummy recipe..........

[@davidcave5426]

Could this be done with an appropriate sized crock pot?

[@orion134]

maybe you should do an episode on should you rinse your rice, for you new series.

[@pamelaruth6909]

Hi, do you think you could make this in an instant pot??? Great meal. TFS and take care..................

[@Anastasia-nq1zn]

I made this in the instant pot today and it turned out really good. I did three minutes at high pressure, with 10 minute natural release. Then I opened it to add the broccoli and edamame, zero minutes at high pressure, then 15 minutes keep warm.

[@draig2614]

Looks good! My rice cooker is even more basic than yours (on and off with no “keep warm” setting) so I will have to try this on the stovetop.

[@jjshipwreck3945]

Suggestion: cook rinsed vs unrinsed rice . Pros and cons?

[@jeffhe1701]

i throw tradition out the window all the time lol. ive made curry version of this and korean flavored too. all turned out great but i definitely would say to keep an eye out on vegetables if you were adding any of it. personally i like texture so i throw them in at the end and just let it steam a bit while the edges of the rice gets crispy

[@mortshare7037]

Rice is good, but we’ve made something similar with pearled barley that’s wicked good.

[@elaineleblanc8616]

can I find this XO Sauce at Chinese stores?

[@apathetk]

I think I'mma do this for dinner tonight.

[@bierbrauer11]

“We’ll use what we have” Glenn channeling Sam

[@learningtofly6675]

? I didnt catch if the rice was rinsed off before cooking what would be advantage with not washing rice?

[@jvallas]

I have a clay pot (romertopf, not an Asian pot) - can the same ratios of ingredients be put in that and baked, do you suppose?

[@polaritypictures]

Should try the Several hundred dollar rice cooker, it does make better rice.

[@rettaconnelly3913]

Glen I would like to try this recipe. Do you know what size your rice cooker is? I bought a 6 cup 1.5 quart. It looks a little small 😟

[@GlenAndFriendsCooking]

My rice cooker is 1L

[@martinboote8175]

I wonder if you could get a clay pot to work on the induction stove by giving it an iron glaze, or just embedding some little ball bearings in the bottom before firing

[@GlenAndFriendsCooking]

Yes - there are a couple of brands that do that with tagines and other ceramic cookware.

[@jwillisbarrie]

captions seem to be off line for this video.

[@Grumpy_gurl]

In my moms province in Panama the crunchy rice has a name which is “concho”.

[@elvsrbad2]

Spent 6 months traveling through China? Man you sure have had an interesting life!

[@peachmelba1000]

Broccoli is gross, but what a great idea. I'm making this this week. I would have used bok-choy

[@LolLol-pz5zw]

Cooking with the Instant Pot

[@submart]

Do you speak Chinese? If not how did you find it traveling around the country? Was it difficult/any difficulties?

[@GlenAndFriendsCooking]

Julie speaks Mandarin, and I can 'get by' if everyone talks to me like a child. Written Chinese is relatively easy to decipher... But everyone under the age of 20 speaks English.

[@Kinkajou1015]

I did not realize it would be safe to put raw meat in a rice cooker to cook it (with the rice). Interesting.

[@howardapplebaum9691]

Do u have asian food stores in Toronto? Mayb u can find what u need there. Great video

[@masterseems8005]

Yes, there are hundreds of Asian food stores in the Greater Toronto Area because Chinese & other Asians have been coming here since the 1800's. The problem is the disruption in the supply chain due to everything going on in the world today.

[@chrystalfizer9332]

I'm curious why you never wash the rice. I don't watch Chinese cooking but in Japanese and Korean cooking, washing the rice is mandatory. Is it bcz you are using longer grain rice types?

[@Spiralem]

Some of the claypot rice i have eaten adds chinese salted fish to it also... but you practically can make this with anything.

[@MichaelJenkins910]

I have clay pot pork rice going on the stove in my house today. Great minds . . .

[@EastSider48215]

Six months in China? You all have a great life!

[@artmcewen3165]

Couldn’t get it crispy in the Instapot on rice cooker. :(

[@suzannebrown945]

❤

[@kellybryson7754]

I can't wait to try cooking meat in the rice cooker!

[@rippermcguinn]

Did you try one of the T&T's?

[@GlenAndFriendsCooking]

If there was one closer I would have - but in the time I had, I stuck closer to home.

[@debiesubaugher]

If you can't find Chinese dried sausage my family will sub in chunks of Italian dried salami, add a little ginger and sugar.

[@sherried.3861]

I’m thinking I could do this in my tagine in the oven and it would be even better than my rice cooker. Just cook it thesame method as a chicken or lamb tagine.. I’m doing this ASAP!