Claypot Chicken Rice recipe

Claypot chicken rice is actually very easy to cook at home. It only takes 35 mins to cook and it makes for an easy and tasty one pot meal. This recipe is more about the technique of achieving the nice crust around the sides of the claypot rather than the toppings.  Once you know how to handle the claypot on a stove top, you can make claypot rice with other ingredients you might have at home!  Just remember that the dark sauce has to be added just before eating as it will burn and become bitter if you add it too early.  You can cook this in a rice cooker as well, but the crust may not be as crispy.

Gp A
Rice 2.5 cups
Water 2.5 cups

Gp B
Chicken 300g chopped
Oyster sauce 1 Tbsp
Ginger 1 Tbsp (juilienned)
Salted mackeral 1 slice (mashed)
White pepper 1 tsp
Chinese wine 1 Tbsp
Sugar 1 tsp
Water 2 Tbsp
Cornflour 1 Tbsp

Gp C
Lup cheong x 2
Dried shitake mushrooms x 3 (soaked and sliced)
Chye sim 2 stalks
Dark soy sauce

8.5 inch claypot


Wash and rinse rice.  Strain and add to claypot with equal amount of water.  Bring to boil and cook till the water is absorbed, about 10 mins.  In the meantime, marinate the chicken with the ingredients in Gp B.  Once all the water is absorbed, place mushrooms, lup cheong and marinated chicken over the rice and replace cover.  Lower the flame and tilt the claypot so that the rice on the side of the claypot starts to crisp up.  Once you can smell the toasty rice aroma, rotate the claypot.  Keep doing this for 15 mins until the rice around the sides of the pot is toasted .  Turn off the heat, add the vegetables and replace the lid and rest for 10 mins.  Drizzle dark soy sauce and give the rice a good mix and serve!