We Went to Hong Kong’s Number 1 Clay Pot Rice Spot | Street Food Tour with Lucas Sin | Bon Appétit

we're here on Temple Street we're here for clay pot rice at hingay and chef says he's about to put 20 of them on the stove at the same time so we're gonna go take a look at what's going on what do you see [Applause] if I go oh yeah okay so welcome to The Clay Pot kitchen this is FICO FICO is a chef he's been here for like 20 years basically and this restaurant is open for 43 years they haven't changed the way they're making The Clay Pot rice this is 20 at the same time it's like a design it's like a double layered xylophone first things first he's turning everything up to a super high heat water goes in the good thing about this clay pot is that it gets super hot really quickly and then he's going to reduce the flame to try to get that nice fondue that crispy rice bottom the reason why you can only have Clay Pot rice like this in Hong Kong is because what you're tasting is technique and craftsmanship every decision that the Chef makes his philosophy and his sense of style sums into that pot of rice and it's just so technical dude like they've been here for 40 something years and every pot is this good if you come over here dude this is all of the toppings one of my favorite things about Clay Pot rice is that it's totally customizable whatever you want on top of your rice you can get different color coded orders 60 something types of rice toppings I think they have here some of them are a little bit new like later you might spot cured meat sausages bacon this place hanging they specialize in one type of river sausage that has foie gras really it's actually a goo slipper first step is over rice is partially cooked and that rice has finished absorbing all of that water so he's gonna slow down the momentum of the cook and each and every topping is going to go on to 20 at the same time is actually freaking ridiculous here's the low down Clay Pot rice comes down to a question of philosophy and style every single component of The Clay Pot rice because it's so simple of a dish can be changed and different chefs will have different approaches The Clay Pot rice is an ecosystem which means that as it's slowly cooking the steam is going to rise up to the top it's going to start cooking the meat and the flavorful toppings and all of that is going to slowly drip downwards in the form of fat in the form of flavor and in the form of like umami he's moving The Clay Pot to the other side of the burner where it's a little bit less hot so that you can start building that crispy rice bottom he thinks of the bottom of the Clay Pot in quadrants so he's going to move it four times so it's very very even you get as much crispy bottom as you can you'll see that black buildup on the bottom that's actually flavor all of that hot air is going to be filtered through this semi-porous clay pot experts would say it's first about the flavor of the rice capturing it within this pot but second of all it's also about building Myriad of textures there's the fluffy fragrant rice over the top there's a rice that is almost logged with like oil increase and flavor from the toppings I drip down onto it and then there's a crispy thing on the bottom now is the last stage the important thing here is that Clay Pot rice is not finished cooking after you take it off the heat because it needs to sit for just about a minute or two after the garnish it's just gonna sit so that all of the juices settle to the bottom of the pot so that the rice is properly flavored and as the temperature starts to come down just a little bit all those flavors are going to end up mingling you also need the residual heat on The Clay Pot itself to build that final crispy texture on the bottom of the pot like to win here he comes [Applause] as absurd Chef's running back to make sure he gets the other 20 going okay I ordered the beef patty with a raw egg over the top which is a classic and the second I ordered was a yellow eel with the white eel and the foie gras Goose liver sausage let's talk about the rice my opinion is that Jasmine rice has to be soaked because you need it to cook quickly otherwise the inside of your rice might become like Al Dente which is not a good thing for Chinese salad rice some people say that a short grain rice usually from northern China or Japan might be a little bit more fragrant some people believe that the long grain jasmine rice which is what you know as Hong Kong people like is a little bit more flavorful it might have a little bit better of a texture some people do mixes here they do Thai Jasmine rice once it hits a table you're not supposed to open it dude you're supposed to let it sit for a minute because everything is still cooking that heat is critical right now any of those like Flavor particles are too excited inside to like calm down a little bit and seep into each other so we're gonna sit patiently for about a minute and not open this as badly as you want this thumbnail shot foreign you see that ear Gap that means the rice has it's absorbed all that liquid as it's cooking and then as it's cooking it's starting to dry and dry and dry and because it's separated a little bit like this then you know it's crispy if you put oil into this it would have deep fried yes it would be crisp it tastes like oil this is very special Clay Pot rice issues this mating call to Hong Kong people once it starts to get cold first gust that grows in through the Victoria Harbor people start yelling and clamoring for clay pot rice that's soy sauce the soul of The Clay Pot rice we're just gonna mix all of this together it's not just soy sauce out of the bottle it's seasoned soy sauce it's got sugar in it he makes it with aromatics stir fry a bunch of ginger garlic onion that sort of stuff secret spice the heat of the rice is going to help steam that egg help it finish cooking it's almost like a colon response thing where there's a little bit of like that Ginger and onion that's inside of that soy sauce it's like hauling the flavors of the ginger and the scallions and stuff inside of the rice itself out like hoaxes everything out he's like teases out all those flavors really high quality beef one thing we Hong Kong people like about beef and pork patties in general is we like to move it we like to Mix A Lot the texture is developed by extending those like protein chains and all he's doing is like mixing and mixing and working and working and working it so it's a little bit like the inside of a dumpling a little bit like a bouncy meatball it's such a technical dish I feel like maybe Chef is putting it on today I know it's good it's like not supposed to be this good the whole choice of Toppings is that it needs to have enough fat eel is a perfect fish for this if you use like tilapia or whatever it would not produce this effect because the fat wouldn't drip down wouldn't flavor the rice you got that like toastiness of that Jasmine rice and then you get a little bit of that grease that came off of that eel that fattiness that just drips down all of it's captured inside of this ecosystem inside of this environment that's like Goose liver it's quite fatty I like more than Fargo to be honest I can't wait to get to the bottom ready beef isn't that ridiculous this is just such a show-off technique it's such a flex freaking like textural Delight the rice has absorb all this moisture he's taking so much patience and so much effort to coax all that rice water out so it's just the flavor of the rice left now two philosophies some people mix the crispy thing inside chef says bad idea it should be two courses first thing everything on top of the rice fluffy texture and then go for the crispy stuff because it needs time to develop this is what you're supposed to end up with just the bottom of the rice and you're supposed to just eat this as a final bit that's that extra little Delight you get to have a bunch of people in the comments probably going I've seen better crispy Rice have you heard of tadig where we cook it with yogurt and oil part of my pronunciation have you seen paella where you had a bunch of oil no oil when I was 16 I started cooking in Hong Kong I had the audacity of calling myself The Clay Pot kid because in Cantonese you know how Like Rappers have rapper names some chefs have Chef names the Curious cook momofu whatever it is lucky Peach mine when I was a kid was The Clay Pot kid because this is the first dish that I learned how to cook and it honestly might be my favorite dish in Hong Kong this is not the oyster pancake episode but it could be huge house aisle deep fried properly fresh oysters mix it into the batter pour into the oil it starts to fries and then she drizzles a little bit more batter over the top to make this crispy bottom you know what my mom used to say she used to talk about the way I eat makes always makes other people feel hungry

Channel: Bon Appétit

Views: 1,687,610

Keywords: bon app, bon appetit, chinese clay pot rice recipe, clay pot rice, clay pot rice chicken, clay pot rice chinese sausage, clay pot rice hong kong, clay pot rice recipe, claypot chicken rice, claypot rice, crispy clay pot rice, crispy rice, food, hing kee, hing kee hong kong, hong kong clay pot, hong kong pov, hong kong street food, hong kong street food tour, hong kong style clay pot rice recipe, hot pot, lucas sin, rice, street food tour

Id: X3EJ0z4HFFk

Length: 10min 20sec (620 seconds)

Published: Tue Apr 18 2023