The Secret to Ultimate Claypot Rice – Crispy Golden Rice, Umami Chicken & Gourmet Sausages! - video Dailymotion

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Get ready for the ultimate comfort food – Claypot Rice with crispy golden rice, savory rose-wine sausage, rich, buttery goose liver sausage, and juicy, umami-packed chicken! This dish is bursting with deep, smoky flavors, perfectly charred rice at the bottom, and a mouthwatering mix of umami, sweetness, and indulgence.  In this video, I’ll show you how to achieve that perfect crispy rice crust, balance flavors, and make a restaurant-quality claypot rice right at home. Whether you're a fan of traditional Asian comfort food or just looking for a satisfying, soul-warming meal, this recipe is a must-try!  🔥 What You’ll Learn: ✅ How to get the perfect crispy, golden rice crust ✅ The best way to cook claypot rice for deep, smoky flavors ✅ How to balance rich and savory ingredients like rose-wine sausage, goose liver sausage, and umami chicken

Transcript

00:00Welcome back to BitesMD. Today I'm going to show you how to make clay pot rice.

00:03This is one of my dad's favorite dishes, so we're going to be using ingredients and toppings that

00:08he likes to use. I ate this as a child so there's a lot of memories behind this dish, but a lot of

00:14times he would burn so we would always make fun of him and we would call this dish as a burnt rice

00:19pot. The clay pot rice is kind of divided into four sections. The first top is the toppings.

00:25You can use whatever toppings you want. More traditionally it's usually chicken or pork ribs.

00:30And then the second portion is the top layer of the rice that's covered in all the juices and

00:35the sauces from the toppings. And then in the middle of the rice is the white and fluffy plain rice.

00:41And at the bottom of the pot is a crispy golden crunchy rice. So we're just going to do a cleaver

00:50and we'll cut it half. When you're cutting, when you're chopping chicken with bones

00:54you want to be decisive. One big chop or else you're going to make shards.

01:03Pro tip is always to wash these chickens afterwards to prevent any shards in your dish.

01:09I have here some jasmine rice that I washed and now I'm just going to let it soak in water for a couple

01:14hours and then I'm going to show you how to cook this rice without having to measure anything. Pro tip,

01:20use a spoon to peel the skin of the garlic. It's a lot easier to gather the crevices when you're using

01:30that one. Traditionally I think most of the time the ginger is sliced into like thin pieces when we're using

01:40it to cook. But I think today I'm going to mince it just because it's easier to eat when it's minced.

01:50And these shavings, feel free to keep it as a stock.

02:07And we'll take some of our ginger. I'm saving a bit of our ginger so we can use it for our sauce

02:16in the future. I'm using some soy sauce. This is more like a light soy sauce. It's actually fish

02:21soy sauce that I'm using because the original soy sauce is a little too salty for me. And I'm using

02:30some oyster sauce. Probably a good two tablespoons of oyster sauce and one tablespoon of soy sauce.

02:38Just a touch of sesame oil. Some black pepper.

02:45And we're going to add some cornstarch. Probably a good

02:50two three tablespoons of cornstarch. This will help thicken the sauce and also keep the chicken smooth

02:56and moist. I'll just mix everything up. And I'm just going to marinate this. I don't like adding sugar in this because I find

03:03oyster sauce is sweet enough really. Some people will even add a dark soy sauce just to give it like a very

03:10darker color. I just forgot to buy some. But this will taste just as good.

03:16And we'll let this sit for a couple hours. I have here some shiitake mushrooms. Make sure you give these a good rinse as

03:23they're pretty dusty. And I'm going to soak these in water for a few hours. Sometimes even overnight depending on the size.

03:30To pick a good one you want to smell it. It has a very strong aroma and it's a good sign. And also

03:38the good ones tend to have a very good pattern. They're very distinctive and a large pattern.

03:44Over is ginger. I'm going to make our sauce. Probably do a one-on-one ratio of soy sauce

03:49and oyster sauce.

04:00Give it a nice mix. That'll be it.

04:06And put a little bit oil on our clay pot. I'm just going to

04:13wipe it down so it doesn't stick.

04:15Just because it burns pretty easily.

04:22I'm going to add my rice in here.

04:29The amount of water I add, I'm just going to add it just so it covers the rice.

04:38And keep in mind it's going to cook a lot faster since we soaked it.

04:43I have here a rose wine Chinese sausage. This is goose liver sausage. This is a smoked pork belly.

04:55I'm going to add our chicken.

05:01Our shiitake mushrooms. I just sliced them into trays. I'm going to bring this over

05:06to the stove.

05:15We'll put this on low heat and we're going to slowly cook this for about 10 to 20 minutes depending on

05:22the type of rice you have. What we're looking for, you have to stay close to it because it burns pretty

05:28easy with the clay pot. You don't want to open this because the steam is going to cook the meat inside.

05:34We're looking for some dry crackling sounds and if you smell anything burnt then it's time to remove

05:40this off the stove. So it's been about 10 minutes since it's been cooking. I'm going to put a little

05:46bit of oil on the edges again. Just so this way we have a crispier bottom. The trick now is to rotate the

05:53sides if you want more of the crispy bottom. So we're just going to tilt this like that.

06:02And we're going to hold this until you can hear some crackling sound. The worst part about this is

06:08that you can never open it. So you always have to rely on your smell. I don't know if you can hear it

06:18but there's some crackling sound and that's what you're shooting for. So after all four corners are

06:24finished or four areas are finished. I turn off the heat and I'm going to add a five-year age rice wine.

06:36About a tablespoon and a half on the edges and we'll let this kind of steam for about another five minutes and then we're done.

06:57We'll see you next time.

The Secret to Ultimate Claypot Rice – Crispy Golden Rice, Umami Chicken & Gourmet Sausages!

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