How To make New England Boiled Dinner (Clay Pot)

4 Clay pot Recipes | 4 Recipes in clay Pot | Clay Pot Cooking

4 Recipes in clay Pot

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Clay Pot Tip: Be Careful While Heating Clay Pot

Clay Pot Usage Tip:
1. Do not add any oil if the Clay Pot is overheated and it is better to switch-off and keep it aside until the pot is cooled down.
2. Do not heat empty clay pot for longer time.

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BEST Ever Superior Seafood Pot | Yi Pin Guo 一品锅 (煮炒) Chinese Seafood Claypot Recipe

Superior Seafood Pot aka 一品锅 in Chinese is a popular zichar dish in Singapore. As much as we love to order this dish whenever we eat at zichar, this doesn't come cheap. At the same price, we can cook bigger portion to settle one meal. This is a very yummy dish. You gotta try it.

Refer to the ingredient list below or go to our website here for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.

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Ingredients:
Serves 4 pax - if it's a single dish meal
or 8 people if there are other dishes

Preparation for seafood
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200g of prawns - deshelled & deveined
150g of scallops
Ice bath (2 tsp baking soda + 1 tsp sugar + 2 cups of water & ice)

Other ingredients:
1 tube of egg tofu
1/3 head of a broccoli
1/2 a stalk of carrot - sliced
1/2 thumb size of ginger - sliced thinly
2 cloves of garlic - chopped
5 pcs of dried mushrooms - rehydrated & cut in half
1 teaspoon of sesame oil
400ml of chicken stock
1.5 tablespoons of oyster sauce
1/2 teaspoon of sugar
1 pc fish maw - rehydrated in hot water for 30 mins
60g of canned razor clams
Some cornstarch solution
A few dashes of white pepper
1 tablespoon of Chinese cooking wine aka Shaoxing Huatiao wine

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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

Granite Wok Pan:
Cooking oil:

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If you like this recipe, you might like these too:

Braised Ee-Fu Noodles 伊府面


Crispy Seafood Noodles 生面 (Crispy Chow Mein)


Beef Hor Fun 豉汁滑蛋牛河 Beef Rice Noodles in Black Bean Sauce


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Clay Pot Salmon from Historical Vietnam | There's No Taste Like Home | Tonic

On today's show: one family's unique version of shepherd's pie, that's had an extra ingredient added to it with each generation. A delicious recipe for meatballs that has a truly worldwide heritage. And, a stunning fish dish that originated from a traditional Vietnamese fishing village nearly 200 years ago.

Every episode on There’s No Taste Like Home, chef Gino D'Acampo will take 3 family cooks, and the recipes that have been passed down through their families, generation to generation, out of the home, and into a professional kitchen.

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How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe

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 How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe - For years i have been cooking my sausages all wrong, burning them on the outside to ensure the middle is cooked and pocking the life out of them, which is a big no no. This method that i call boil n burn works a treat every time. Give it a go. Methods of cooking perfect sausages Boiling first This method is one of my favourites as it helps seal all the moisture and flavour in. As well as water you could boil in beer (this was a particular favourite of ours when testing the methods.) as the ale really does add an extra depth to the flavour. Put your beer or water on and bring to the boil. Then reduce to a simmer and put the sausages in, making sure they are covered. Check with the probe after about 10-11 minutes. Once at 75oc remove and fry or grill on a high heat very quickly until brown. Oven cooking I never used to like sausages cooked in the oven until I started putting water with them. Place a small amount of water in an oven dish and then put sausages on a resting rack. Place the rack with sausages in the oven dish. The water should not be touching the sausages. It is just there to help steam while cooking. Cook on about 160oc (fan assisted oven) for 15-20 minutes and then check to see if at 75oc. If not brown you can always increase the temperature for a couple of minutes. Frying This will give a more greasy sausage but one with great flavour. With frying it’s all about being gentle. Put a very small amount of oil in the pan or with a good non stick pan you can cook without. A little fat should come out of the sausages to cook them in, but not too much. If the pan ends up full of fat and water they are not great sausages. Remember, life’s to short to eat cheap sausages! I cook mine on a medium heat turning occasionally for 22 minutes. When probed they were perfect! Grilling Grilling is a good way if you like the skins crisp. Again don’t cook on a high heat and only turn occasionally, probing after 15 minutes. Never prick a real sausage When cooking a ‘real’ sausage you should never prick it. It was common to prick sausages due to the bad state of the industry after the Second World War. As a result of rations sausages were full of bread and water to the point, where they would expand and explode when cooked, hence the name ‘bangers.’ Unfortunately after the war butchers saw it as a way to maximise profits, and kept the low meat content. As part of the HOW TO COOK GREAT NETWORK -

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Chinese Clay Pot Chicken Rice

Clay pot chicken rice is a dinner dish in the southern regions of China, Malaysia and Singapore. It is normally served with Chinese sausage and vegetables.

My version of this dish is adapted from the 1984 Chinese Cooking Classic Ken Hom’s Chinese Cookery and although normally cooked in a clay pot is the perfect meal for a thermal cooker.

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Printable Homemade Chinese Clay Pot Recipe: TheThermalcook.com

Ingredients:

25g dried Shitake mushrooms, soaked in warm water for at least 30 minutes before removing the stems and slicing.
900g boneless chicken thighs cut into 5cm pieces
2 tsp sugar
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp sesame oil
2 tbsp sliced spring onions
½ tbsp corn-starch
2 tbsp vegetable oil
175g Chinese sausage, sliced
1½ tbsp fresh ginger, cut into thin batons
2 cloves garlic, minced
900ml chicken stock
1 tbsp dark soy sauce
400g easy cook long grain rice


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Mr D's Kitchen is an educational site showing how to cook in a thermal cooker. There are over 40 recipes available and more being added on a regular basis.

For over 100 recipes and contact information, visit TheThermalCook.com
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