Sunday, August 25, 2013

Claypot Chicken Rice

An absolutely delicious one pot meal which is very popular in Malaysia and Singapore More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and Chinese sausage are added in later.

Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. However if you don't have a claypot, no worries, just do the cooking in your rice cooker.

Claypot 2 photo claypot2_zpsadf3fd57.jpg

Claypot 1 photo claypot1_zpsefd95de0.jpg

Claypot 4 photo claypot4_zpsef154845.jpg

Claypot Chicken Rice
Recipe Adapted from Kuali
Serves 3 - 4


500g (2 pieces) boneless chicken maryland
300g long grain rice
420ml water

Marinade for the Chicken:

1 tablepoon dark soy sauce
1 1/2 tablespoon oyster sauce
1/4 teaspoon ground white pepper
1 tablespoon ginger juice
1 tablespoon Chinese wine
1 teaspoon sugar
2 teaspoon sesame oil
1 teaspoon cornflour
1/2 teaspoon salt


1 Chinese sausage (lap cheong), sliced
5 pieces Chinese mushroom, soaked and cut in half
Chopped spring onions and coriander for garnishing


1) Cut chicken into chunks, about 1.5" pieces. Combine the marinade ingredients and allow chicken to marinate in it for 1 hour in the refrigerator.

2) Heat a wok and add 1 tablespoon of oil.  Fry the Chinese sausage until lightly brown.  Remove and set aside.

3) Add the marinated chicken and Chinese sausages into the wok and stir fry for about 2 minutes.  Then add the mushroom and fry for another minute or two.  If the ingredients look a bit dry and a little bit of water (ingredients should have a little bit of sauce).  Add the Chinese sausage and mix.

4) Wash the rice in several changes of water and place into a claypot with 420ml water. Cook, covered, over medium heat, until water is almost absorbed.

5) Add the stir fried chicken over the rice. Drizzle 1 teaspoon of water over the meat/rice.

6) Lower the heat and cook, covered, until rice and chicken are cooked, about 15 to 20 minutes. Flake rice, cover lid and cook for further 5 minutes.

7) Remove from heat and top with spring onions and coriander. Serve immediately with sliced red chillies.

Claypot 3 photo claypot3_zps413ffffa.jpg

Claypot 5 photo claypot5_zpsc33e3667.jpg

Claypot 6 photo claypot6_zps98722b07.jpg


Pallavi Mittal said...

Nice post :) Plz check out my blog too .

Angie Schneider said...

I miss claypot rice, esp. the one with Chinese sausages...yours with chicken looks really tasty!

Anonymous said...

lovely one pot dish,such a treat and so quick to make,loved the ease :-)

El said...

A beautiful post. You're an amazing cook!

Jo said...

Hi El, thank you so much. I must say the same for you too plus a fab photographer.

Anonymous said...

It's nearly 11PM here on the East Coast and you have made me want to head right into the kitchen and start cooking!

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