How to make Malaysian clay pot chicken rice at home
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This is a simple easy to make Malaysian clay pot chicken rice, a popular street food among the Malaysian Chinese. In colloquial Penang Hokkien, it is called …
I tried out your recipe for dinner last night and it was delicious! Thanks for the recipe Victor!
Sangat lembut bahasa & gaya percakapan ❤️ Seperti bekas guru saya dulu. Penerangan yang sangat mudah. Terima kasih ❤️ ❤️
Hi Mr Victor
Thanks for your great vedios on Clay pot cooking. I'm impressed!! I'm from lisbon wanna buy good quality Clay pot for commercial charcoal grill restaurant. Please!!! If you're kind enough to guide me and let me know where can I buy best quality with a reasonable price clay pot? I'll look forward to hearing from you soon. You can communicate with me through my email if possible. Thanks in advance.
jkhan10725@gmail.com
Lovely…one of my favourite…
Export the uncle cooking overseas
Sedap
Wonderful recipe
..Amazing job… You are doing great effort 😊😎
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.
Handsome chef..nice smile and wonderful recipe thank for sharing
Wer cn get to buy checkin dried sousage tq
Thank you for sharing! I got 4 small clay pots and I would like to use them to make tasty food!
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
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? 🙂
i like how simple the recipe is!
wow amazing recipe, really what I was looking for and can't wait to try it. thanks from Italy
we love you here in Iran
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
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!
Yummy Tasty and Lovely Recipe
Thanks
Thank you for your recipe Victor…god bless…
Any subtitute for chinenese cooking wine?
Tqvm.
Victor, too salty?
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:))
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! 🙁
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
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, 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?
Where did you buy that claypot? God bless!
I don't have Chinese cooking wine. Can I skip it?
Thanks for this wonderful recipe 😍❤️
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
Well explained and this reminds of Malaysian days , Nostalgia
Thanks Victor, l tried your recipe today and it turned out really delicious.
This is like my next door Chinese uncle. Very soft spoken! Love this video 😊
Victor One of Best Clay Pot Chicken Rice 👍
Make sure the bottom rice is burn a bit ..then only will delicious
Technically bao zai fan, but adjusted to Malaysian taste. You are adding way too many garnishes/aromatic ingredients, which imo, decreases the importance of the main protein (Can be pork ribs, beef, chicken legs, and other meats). I have been cooking since i was nine, so i do think i have a point. You might be a huge chef in malaysia or whatever, but i have been taught that my way is probably the most traditional and you will find it helpful. Perhaps if you find this comment too offensive you can stop reading the rest from here.
One thing i would say you did wrong is that you season stuff before final step, eating. Normally for our family, we add special seasoning like aromatic salt and special soy sauce (soy sauce but with a stronger sweetness and umami flavor) before we eat it, instead of seasoning the whole thing. That way we have a bit more freedom on creating our own favorite clay pot rice.
Well I wouldn’t say its actually wrongful, but i just don’t like the way that its made. Also, try using smaller clay pot, clay pot rice is suppose to be for one person and only one person. Why the redundancy here? Coz its important. Back in the old days, southern farmers in china were hungry, and they dont have enough time to go back home for dinner. Cheap to go, bite size clay pot rice is the best fit. Delicious and easy to finish in a short time so that they can be back at work asap. (Well as long as the crunchy part is not wrong anything can be called bao zai fan if its made in a claypot).
Each culture has their own way of doing things and that I wouldn’t or couldn’t deny nor defy. Anyway, the suggestion is made, your freedom to take or ignore.
i am glad i have come across your channel. i have a claypot i use to cook fish. Hi from Papua New Guinea
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!
Love it! Very clear instruction…and im homesick just watching this 😛
Nice video.
What’s the heat setting ?
tip: its important to show the final product