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Claypot Chicken Rice is a popular Chinese dish, typically cooked in a clay pot, which gives the rice a unique smoky, slightly crispy texture at the bottom. The dish features marinated chicken pieces, often with Chinese sausages (lap cheong), mushrooms, and sometimes salted fish. These ingredients are placed on top of the rice and cooked together in the clay pot, allowing the flavors to meld as the rice steams and absorbs the juices.

The chicken is marinated with soy sauce, oyster sauce, ginger, and other seasonings, creating a savory and fragrant dish. Once cooked, the rice is usually drizzled with a bit of dark soy sauce and oil to enhance the flavor. The crispy rice at the bottom is a prized part of the dish.

Home cooked meals are the best as my mother in-law always says. We know the ingredients we use and so feel it is safe to eat. This is what I cooked for lunch today and it is a recipe I have tried several times. It turns out well every time.

For a healthier take on clay-pot chicken rice, I used Kampung chicken (organic free range chicken) and omitted the Chinese sausage. I also used a cast iron pot instead of claypot as I find that the cast iron cooks the rice evenly without burning it. I know the best part of claypot chicken rice is the charred bottom of the rice. However, I try to avoid this because of the carcinogens. I served the rice in a claypot though, just for a more authentic touch.

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How To Cook Claypot Chicken Rice

Serves: 5 - 6

INGREDIENTS:

2 chicken breasts from 1 chicken + 1 chicken thigh, cut to bite size pieces

1 Chinese sausage (optional, I did not use it in my cooking)

2 cups rice (I used long grain Thai Jasmine rice)

2 cups water (Use 1:1 rice:water ratio)

Marinade Ingredients:

1 tbsp dark soy sauce

2 tbsp light soy sauce

2 cloves of garlic, chopped

1 tsp corn flour

2 tbsp of rice wine or Shaoxing cooking wine

1 inch ginger, julienned

1 tsp of salt

½ tsp of pepper

1 tbsp brown sugar

3 spring onions, finely chopped

10 dried shitake mushrooms, soaked in warm water for 20 minutes (I used small mushrooms)

1 Tbsp of cooking oil

¼ cups water

METHOD:

Mix the chicken with all the marinade ingredients. Leave to marinade for at least half an hour or more.
Heat 1 table spoon of cooking oil in a wok and stir-fry marinated chicken meat for one minute.
Add mushroom and sliced Chinese sausage (optional). If the gravy is too dry, add ¼ cups of water. Dish out and put aside.
Put washed rice and 2 cups of water in the claypot and place it over a medium heat with the lid on.
Bring to the boil and immediately reduce the heat to a low simmer, then leave the rice to steam for 15 minutes. The rice should be nearly cooked, with little holes in the flat surface.
Spread the chicken mixture all over the top of the rice, and put the lid back on. Continue to steam over a low heat for another 15 minutes, until the chicken is white and cooked through. Give it a few stir.
Serve rice hot, garnished with spring onion. If wished, serve with a small side dish of finely sliced red chillies seasoned with light soy sauce and lime juice.