Bo Jai Fan (clay pot rice) is the ultimate street food in Hong Kong. This delicious one-pot wonder is traditionally served in a personal-size clay pot and topped with marinated meat that’s cooked directly over the rice. Elaine will share a twist on the dish with a family-style version that can be cooked in a large pot or Dutch oven. Start by learning to make one of the most popular flavors — Steamed Pork Clay Pot Rice, with soft-cooked eggs. Then, complete the meal with another classic Cantonese favorite: Chinese Broccoli with Oyster Sauce.
With meat, seafood and eggs; no dairy or gluten.
About the instructor: Elaine was born and raised in Hong Kong, and grew up with authentic Chinese and pan-Asian food. She has lived in Canada and the U.S. for 30 years and has traveled to 50 countries. Elaine left the corporate world after 20 years to focus on her passion for home-style cooking. She is the founder of Dash of Soy, a local Seattle culinary school that focuses on sharing her love for simple, delicious and healthy home cooking inspired by her family and all her travels.
This class is designed as a hands-on cook-along experience offered live via the Zoom app. Recipes, pre-class prep and an equipment list will be sent before class; after class, we will share a recorded version. One spot in class is good for one kitchen or device. Online classes are nonrefundable.
Thursday, February 18, 4:00 - 5:00 pmRegister for class