Wednesday, October 21, 2015

Claypot Chicken Rice (瓦煲雞飯)

This claypot rice used to be my dinner choice when I was working in KL, I like it with a bowl of soup. It almost always instantly brought me back to memory lane.

Ingredients :
1 cup Jasmine Rice (Washed and drain)
1 cup Chicken stock/water
2 pieces Chicken thigh (Cut into 1-1.5 inches pieces)
2-3 Dried mushrooms(Soaked)
1 Chinese sausage (Soaked and remove casing)
1 Spring onion for garnishing OR 2-3 Chinese Bok Choy

1 tbsp Soy sauce
1 tsp Sweet/Caramelized dark soy sauce
1 tbsp Oyster Sauce
1 tbsp Ginger paste
1 1/2 tbsp Chinese cooking wine
1 tsp Sesame Oil
1 Pinch of pepper powder
1/2 tsp Sugar
1 tsp cornstarch
1/4 tsp salt

1. Wash rice, drain and add 1/2 tsp of cooking oil and mix well.

2. Marinate the chicken pieces and mushroom with all the ingredients listed under marinates mentioned above for at least 1/2 an hour.

3. Place rice and chicken stock/water in a clay pot, cook at high heat for 5 minutes, the rice surface should now show some holes.

4. Turn the heat to medium, evenly spread marinated chicken, mushroom and sausage on top of the rice, saved the marinade sauce. Cover the pot with lid, cook for another 5 minutes.

5. Drizzle the marinade sauce over chicken and rice, cover the pot again with lid, turn heat to low and continue cooking for 15-18 minutes.

6. Crank up the stove to high for 2-3 minutes. Switch off the stove, and DO NOT OPEN the lid, let it sit for another 5 minutes before serving.

Note:It is best using Thai Jasmine rice for this playpot rice.

Note1: You could sprinkle some chopped spring onion, chopped red chilies or fried salted fish before serving.


中文-- 瓦煲鸡饭


  1. Normally I will quick stir the marinated chicken before put into the claypot. Do I actually need to do that?

  2. Hi Sally, Welcome to my blog! Absolutely not! Stir fry the chicken alter the texture, and ultimately,the taste of the chicken in this dish.