Claypot rice (瓦煲饭/煲仔饭) is
usually a dinner dish in the southern regions of China, Singapore
and Malaysia. The varieties of claypot rice reach as many as 20-plus
flavours, including dried meat, mushroom chicken, spareribs with
black bean sauce, pig liver, braised duck, plain boiled sliced
chicken, and more. But, only the claypot chicken rice (瓦煲鸡贩) is
popular at Singapore and Malaysia. Malaysia and Singapore version of claypot chicken rice always add in Chinese sausage and salt fish to
enhance the taste of the claypot chicken rice. Rice is cooked in the
claypot over a relatively high heat, which steams the ingredients
and burns a rich toasty layer of rice onto the bottom of the pot.
The “real diner” knows that the little burnt layer of rice
underneath is the best part! It is fragrant and crispy.
This dish desirably is cooked in a claypot on charcoal stove to form
the brown, crispy layer at the bottom of claypot, but you could use
just any pot that could take a little burning if cooking at home.