I made claypot rice yesterday, and it was a success. I think it could’ve cooked a little longer, because the top rice was a little undercooked. I added oil around the lid towards the end, and the scorched rice was crispy, but it was stuck to the bottom. I think that’s fairly common based on the videos I’ve watched. BUT I want to go an extra step beyond and make a RICE DOME like in the picture.

The image is from the Mark Wiens in HK video https://youtu.be/7AuotylYrzg?t=2090&is=c-Epa6Z64mnMSyLb

Anyone has a phd in claypot and rice interaction?

Would love some feedback on my current beef w/ broccoli recipe. It's pretty good but not perfect. Anything you would remove? Add in? Adjust ratio of? Also - what cut of meat do you think is best, i mostly use this ribeye because i have a ton of it but because its grass-fed it's a bit tough.

Sauce 
2 Tablespoons Oyster Sauce 
1 Tablespoon Soy Sauce (reduced sodium) 
1 Tablespoon Dark Soy Sauce 
1 Tablespoon Brandy or Chinese Cooking Wine
1 Teaspoon Sesame Oil 
1 Teaspoon Sugar 
½ Teaspoon White Pepper 
¾ Cup Low Sodium Beef Broth (maybe 50% water or I use veal stock) 
1 ½ teaspoon cornstarch 
Minced Garlic 

Marinade for Meat 
1 Tablespoon Reduced Soy Sauce 
1 ½ Tablespoon Cornstarch 
2 Teaspoons Rice Vinegar 
2 Teaspoons Sesame Oil 
½ tsp baking soda 
1 Tablespoon Oil

I remember someone made a post here when Season 1 debut, but then Netflix forced them to take it off youtube due to copyright. Does anyone know if its still available on other platforms? All I can find is season 2.