The Cantonese version typically uses a whole chicken cut into small pieces while in Malaysia and Singapore it tends to be made with the wings only. This recipe uses the Cantonese flavours I love ...
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!
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