Claypot Chicken Rice
A Chinese one-pan rice dish with marinated meat and condiments like mushrooms and salted fish, traditionally cooked in a claypot and drizzled with a savoury sauce
Equipment
- claypot
Ingredients
- 200 g chicken drumstick and thigh pieces, bone-in skin-on
- 1 tsp cornflour
Sauce
- 2 tbsp oyster sauce
- 2 tbsp light soya sauce
- 1 tbsp dark soya sauce
- 1/2 tsp sesame oil
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp white pepper
Assembly
- 1 cup rice, washed
- 4-5 shitake mushroom, soaked in water until soft (reserve water)
- 1 tbsp salted fish, fried and diced
- 1 cup water to cook rice (includes mushroom soaking water)
- 2 shallots, thinly sliced
- 4-5 ginger slices, lightly crushed
- 2 cloves garlic, lightly minced
- 1 tbsp cooking oil
- 1 stalk spring onion, chopped
- 1 tbsp fried shallots
Instructions
- Mix sauce ingredients and divide into two portions. Add one portion of the sauce and cornflour to chicken. (The cornflour keeps the chicken glossy. Set aside and marinate for at least half an hour.)
- In claypot, heat up oil and saute shallots, ginger, garlic and shitake mushrooms until fragrant. Add remaining half of sauce to the claypot.
- Add rice to claypot and stir all ingredients together until grains are well coated with sauce ingredients. (see Recipe note 1)
- Add in 1 cup of water to the claypot.
- Spread the marinated chicken, salted fish and shitake mushrooms evenly on the surface of the rice.
- Once water is boiling, reduce heat. Close lid and simmer for 15-20 minutes or until cooked. (You can open the lid to check and add more water if necessary, but close it back quickly so not much of the steam escapes.)
- Switch off heat and let rest for another 10 minutes to finish cooking.
- Open lid and mix everything with a spatula. Sprinkle with spring onions and fried shallots and serve!
Notes
Claypot Chicken Rice - Quick FAQ
1. What is claypot chicken rice? Claypot chicken rice is a traditional Chinese one-pot dish where rice is cooked in a claypot together with marinated chicken, lap cheong, ginger, and a savoury soy-based sauce. The claypot creates crispy rice at the bottom (“socarrat!”) while keeping the chicken tender and juicy. 2. Why use a claypot instead of a normal pot? A claypot has superior heat retention, so it cooks rice evenly, creates a smoky, slightly charred aroma and gives you that crispy bottom crust. It also lets you “rescue” the dish easily (add water if dry, cook longer if wet). It’s basically a budget Le Creuset with Malaysian soul. 3. Is a claypot hard to use? Surprisingly, no. Modern claypots are glazed inside, making them easy to care for. The trick is to start with low heat and increase slowly so you don’t shock or crack the pot. 4. What’s the #1 tip for flavourful claypot chicken rice? Pre-fry the raw rice in oil + sauces before adding water.This technique (inspired by your father!) coats each grain with flavour and produces richer, more aromatic rice — similar to pilaf. 5. Do I need to season a claypot before using it? If it’s glazed, no seasoning required.
If it’s unglazed, some cooks soak the pot overnight before first use, but most modern commercial claypots are ready to go. 6. How do I prevent the claypot from cracking? Start on low heat and gradually increase. Avoid putting a cold pot on a hot stove or vice versa. Don’t pour cold water into a blazing-hot claypot. Thermal shock is the enemy. 7. What type of rice works best? Long-grain rice (Thai jasmine preferred). Wash until water runs clear, then drain well before pre-frying. 8. How do I know how much water to add? Follow your usual rice-to-water ratio, but err on the side of slightly less because claypots retain moisture extremely well. If too dry → add a splash of water and continue cooking
If too wet → remove lid and cook longer This is why claypots are so forgiving. 9. Why do some recipes steam first and then cook? Some cooks steam the rice halfway to reduce the risk of burning. But your pre-frying method (Dad’s trick!) replaces the need for that extra step. 10. How do I get that crispy rice crust at the bottom? Let the rice cook on slightly higher heat during the last few minutes — but don’t stir.
Listen for gentle crackling. 11. How do I stop the bottom from burning? Keep the heat moderate and add water in small amounts if needed. Don’t walk away during the final minutes. Claypots can go from “crispy” to “charcoal” very quickly. 12. Can beginners try this recipe? Yes — with patience.
Difficulty: Intermediate.
But honestly, if your first try turns out like yours did — you’ll want to cry from joy. 16. Can I cook other dishes with a claypot? Claypots are incredibly versatile. Besides chicken rice, you can make yam rice, bak kut teh, fish porridge etc. Once you start, you won’t stop. 17. Is a RM15 claypot “good enough”? Absolutely. Your Ramadas Pottery claypot is proof. Claypots are humble, hardworking cookware — no need for fancy brands.