Claypot Chicken Rice is a delicious one-pot meal that can be easily prepared at home. The addition of mushrooms and Chinese sausage makes it even tastier.
Claypot Chicken Rice is a very popular one-pot meal among the Chinese community in Malaysia. Although it is traditionally cooked in a clay pot, many use the electric rice cooker these days for convenience. I prefer to stay with tradition and continue cooking this this delicious dish in my well seasoned sand pot. I think it tastes better IMHO.
Chinese Clay Pot
The Chinese clay pot a.k.a. sand pots are indispensable in the kitchen and perfect for Claypot Chicken Rice. They are very inexpensive and easily available. They come with lids and are glazed on the inside and reinforced with wires on the outside. A well seasoned sand pot is a joy to use. With proper care, they can last a very long time. I have had mine for years.
Claypot Chicken Rice – A Mainstay
Claypot Chicken Rice is a mainstay at our house as it is quick and easy to prepare. I usually serve it with a clear vegetable soup for a simple, yet satisfying meal. A little of the soup is usually poured into the pot at the very end to help loosen the the slightly charred bits of rice. Nothing is wasted as this tasty rice soup is eaten as well.
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Claypot Chicken Rice
- 8 oz boneless skinless chicken thighs or breast, cut into bite sized pieces (225g)
- 1½ inch ginger (peeled) (45g)
- 1 tbsp soy sauce
- 1 tbsp Shao Hsing cooking wine
- 4 lap cheong (Chinese sausage)
- 2 tbsp sesame oil
- 2 cloves garlic (minced)
- 4 Chinese mushrooms (soaked and cut into strips)
- 2 cups long grain rice (rinsed and drained) (400g)
- 1 tbsp dark soy sauce
- 2½ cups chicken stock (600ml)
- Salt to taste
- 2 green onions (finely sliced for garnishing)
- Place chicken in a bowl. Grate ginger over chicken. Add soy sauce and Shao Hsing cooking wine. Allow chicken to marinade for 30 minutes.
- Soak lap cheong in a pan of hot water for about 10 minutes. Casings should puff up. Remove casings and slice sausages at a diagonal.
- In a large clay pot, heat sesame oil. Fry lap cheong until lightly brown, about 2 minutes. Remove fried lap cheong, leaving the oil in the pot. Set aside.
- In the same pot, sauté minced garlic until fragrant. Add chicken and mushrooms. Stir fry for a couple of minutes. Add rice and dark soy sauce. Stir to mix well. Return browned lap cheong and continue to stir.
- Pour in chicken stock and bring to a boil. Add salt. Cover, reduce heat, and allow it to simmer until all water is absorbed, about 10 to 12 minutes.
- Turn heat down to the lowest setting, and continue to cook for another 5 minutes. Turn off heat and remove pot. Let it sit for 10 minutes before serving.
- Dish onto plates and sprinkle with sliced green onions.
Claypot Chicken Rice is best served with a bowl of clear vegetable soup and a side of cut chilies drenched in soy sauce.
Different Kinds of Clay Pots
Clay pots are wonderful vessels to cook in. They come in all shapes and sizes and many cultures have their own versions. The Chinese sand pots, Spanish cazuela, Italian bean pots, Moroccan tangines, stoneware, and clay bakers are some that you can find out there. All kinds of food can be cooked in a clay pot but they are especially good for slow-cooked dishes.
Always follow the manufacturer’s advice on the correct cooking method for each vessel. Some, like the Chinese sand pots and Spanish cazuelas can be placed on the stove top. Always use low to medium heat. Once the pot comes up to temperature, it requires very little heat to continue with the cooking.
Others, like the clay bakers need to be completely submerged in water for 15 to 20 minutes before use. They are never put on the stove top but placed in a cold oven and brought up to temperature. The slow evaporation of the steam in an enclosed environment results in increased flavor and very tender and juicy meats.
NOTE: This post was updated on August 30th, 2013 with new pictures.
Enjoy…..and have a wonderful day! 😎