Claypot Chicken Rice
claypot rice

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.

Claypot Chicken Rice Recipe:
Ingredients:
  • 2 cups rice, washed and drained
  • 3 cups chicken stock
  • 2 chicken drumsticks cut into pieces
  • 3 Chinese dry mushrooms, soaked, cut into half
  • 1 Chinese sausage, sliced
  • 1 cm thick salted fish, cut into small pieces, fried till crispy
  • Spring onion chopped
  • 1 tbsp dark soy sauce
  • 4 tbsp deep fried garlic oil

Chicken Marinade:

  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing cooking wine (or rice wine)
  • 1 tsp of ginger juice (grated a knob of ginger and squeeze)
  • 1 tbsp sesame oil
  • ½ tsp white pepper powder
  • ½ tsp sugar
  • ½ tbsp corn flour
Cooking:
  1. Mix chicken, mushrooms with marinade, season for 1 hour.
  2. Put rice and chicken stock into a clay pot, cover and bring to boil. Lower fire and cook with low heat till holes are formed on top. (About 10 - 15 minutes)
  3. Spread marinated chickens and mushrooms, Chinese sausage on top, cover and cook with low heat till rice is dry and chicken pieces are cooked (around 15 minutes).
  4. Remove from fire.
  5. Sprinkle salted fish on top, cover and leave to stand for 10 minutes till rice is dry and fluffy.
  6. Sprinkle spring onion, dark soya sauce and garlic oil, mix into combine toppings and rice.
  7. Serve hot.
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