I love to watch the professionals make bo jai fan (clay ... water. Lap cheong is Chinese wind-dried sausage, while yuen cheong is liver sausage. The best restaurants have their own secret recipes ...

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 ..

Medha Imam: What do you get when you combine ancient cooking methods with China's most common food? A delectable Cantonese dish and a Hong Kong favorite called bo zai fan, or clay-pot rice.

Spiced chicken pieces, slow-cooked in a clay pot ... add ¼ glass of water and bring it to a boil. 6. Close the lid with the help of flour dough and let it cook for 20 minutes.