Fermented rice water is the water left behind after soaking cooked or raw rice for hours, preferably overnight.

A delectable Cantonese dish and a Hong Kong favorite called bo zai fan, or clay-pot rice. Medha: I wish we cooked rice like this. Ewa Huang: You can. Medha: Yeah, I know. Medha: Hey, guys!

I love to watch the professionals make bo jai fan (clay pot rice) – they do it with such ease, moving the pots from one blazing hot burner (charcoal, please – it tastes better) to a slightly ...

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In Cantonese, bo zai fan translates to "little pot rice." There are many variations, with additional ingredients such as yellow lily buds and wood ear mushrooms. The signature hallmark of clay pot ...

The post New claypot rice supper spot open till 6am with kung pao & basil onion chicken or pork appeared first on SETHLUI.com ...

Rice is a staple for many Hongkongers, and clay pot rice is the perfect comfort food for winter. There is a sense of satisfaction in placing one’s hands slightly above the piping hot clay pot ...

1. In a bowl, stir together the salt, white pepper, sugar, soy sauce, and oyster sauce. Add the chicken and use chopsticks to ...

At Kwan Kee Claypot Rice, two of us were seated with three Hong Kong students who showed us how to rinse our chopsticks and bowls in hot tea before the food arrived. I ordered my clay pot dish ...

Its beauty is in its simplicity: it’s made in one pot and cooks in under 30 mins. There’s an alchemy that occurs with clay and fire, and rice cooked this way has a particular fragrance ...

A vegan recipe, this dish uses truffle rice and mushroom stock Ingredients Truffle Rice: 420 gms mushroom stock 120 gms light soy sauce 24 gms mirin 12 gms sugar 16 gms truffle oil 8 gms vegetable ...