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 ...

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

jasmine rice 250 mL (1 cup) chicken stock 2 Chinese lap cheong sausages, sliced 250 mL (1 cup) frozen soy beans, optional 250 mL (1 cup) cut up broccoli florets, optional (any greens like bok choy ...

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 ...

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 ...

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 ...

Or, diners can pick up their food from a designated area after a cooking robot makes items like clay pot rice and sorts it nicely onto a tray. Scattered around the media center are robots that keep ...