Claypot Chicken Rice boasts a rich history steeped in tradition and hails from the vibrant streets of South East Asia (Malaysia, Singapore) and China. Passed down through generations, this dish has become a beloved staple in households and street food markets alike. Its timeless appeal lies in the artful combination of tender chicken, aromatic rice, and an assortment of carefully selected ingredients.
What sets Claypot Chicken Rice apart is the vessel in which it is cooked—the claypot. This humble earthenware pot allows the ingredients to slowly simmer and infuse their flavours into the rice, resulting in a deeply satisfying taste that cannot be replicated. The claypot not only imparts a unique earthiness but also helps create a tantalizing layer of crispy, charred rice—a textural masterpiece that elevates the dish to new heights.
The harmonious blend of ingredients in Claypot Chicken Rice creates a symphony of flavours that is both comforting and complex. Succulent chicken, marinated in a combination of oyster sauce, soy sauces, and aromatic spices, imbues the rice with a delectable umami essence. Shiitake mushrooms add an earthy note, while Chinese sausages contribute a savoury depth. A touch of ginger and minced salted fish complete the ensemble, adding a burst of complexity that lingers on the palate.
Originally a humble street food staple, Claypot Chicken Rice has transcended its origins and found its way into home kitchens around the world. Its adaptability and ease of preparation make it accessible to cooks of all levels, while still delivering an authentic taste that pays homage to its roots. Whether prepared in a traditional claypot or a modern rice cooker, this dish continues to weave its magic, offering a taste of South East Asia’s vibrant culinary heritage.
I don’t have a claypot at home, so I’ve adapted this recipe for a rice cooker, and it turned out great! There’s even a pro tip on how to get charred rice similar to a claypot, So let’s get to it!
Watch How To Make It
Rice Cooker Claypot Chicken Rice
Equipment
- Rice cooker
Ingredients
- 1 boneless chicken thigh sliced
- 5 shiitake mushrooms halved
- 1 Chinese sausage sliced
- ginger sliced in shreds
- salted fish minced
- 2 cups rice
- 2 cups water
- green onion chopped for garnish
Marinate
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp sesame oil
Sauce
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
Instructions
- Cut the chicken thighs to bite-size then marinate with oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar and sesame oil. Mix well, then add the shitake mushrooms, Chinese sausage and shredded ginger. Let the chicken marinate for about 30 minutes.
- Rinse the jasmine rice until the water runs clear. Drain well, place it in the rice cooker and add water, with the rice-to-water ratio being 2 cups of rice to 2 cups of water.
- After 30 minutes of marinating, place the marinated mixture onto the rice in the rice cooker. Close the rice cooker lid and turn it on like how you normally cook rice.Pro Tip: After 10 minutes, open the rice cooker lid and drizzle oil along the sides for that extra little crunch from charred rice. Then close it immediately and continue cooking.
- Meanwhile, mince and stir fry salted fish until golden. Salted fish gives you an extra umami taste.
- Once the rice is cooked, open the rice cooker lid, add light soy sauce, dark soy sauce and salted fish. Fluff the rice and give it a good mix, then serve hot!
- Optional step: Garnish with chopped green onions for a little zest
2 comments
Seems easy. Will try this.
🤤 Let me know how it goes!