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Claypot Chicken Rice, Rice Cooker Recipe

"Claypot" Chicken Rice (Rice Cooker Recipe)

Claypot Chicken Rice (Rice Cooker Recipe)

Each rice cooker is different so you need to test out the timing required to cook the chicken thoroughly on your rice cooker. If necessary, you can briefly stir-fry the chicken partially before adding to the rice cooker.

Serves: 2-3

Prep Time: 15 mins

Cook Time: 1 hr


  • 1 cup rice
  • water to cook rice
  • 1/2 chicken (about 500 grams) chopped to smaller pieces
  • 2 lup cheong/Chinese sausages soaked in hot water for 5 minutes before removing wax covering; then sliced thinly & diagonally
  • 4 slices ginger
  • fried shallots for garnishing
  • chopped spring onions for garnishing

(A) Marinade

  • 1 tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp ginger juice grate some ginger, squeeze the pulp


  • rice cooker
  • grater


  1. Marinade chicken with (A) for at least 15 minutes.
  2. Wash rice and add water to cook rice. Set to "COOK". Open the lid of the rice cooker to check when the rice is almost 3/4 cooked (the water is almost dried up).
  3. Add the marinated chicken, lup cheong and ginger slices. Do not add the leftover marinade sauce as it will cause the rice to become soggy. Close the rice cooker lid and continue cooking. “KEEP WARM" the contents for at least another 20 minutes after the rice is cooked to ensure that the chicken and lup cheong is cooked through.
  4. Use a spatula to mix the ingredients thoroughly with the rice. Garnish with fried shallots and chopped spring onions.

Leave a Comment

94 Responses to “Claypot Chicken Rice, Rice Cooker Recipe”

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  1. vianice Ng — May 4, 2013 @ 12:20 pm

    Hi can I know where to get the grater in your photo? My grater stucked the ginger in the holes and it was so.difficult to remove it. I have to use tooth pick to dig the ginger out

    I want to try out this recipe usingy Philips rice cooker.


    • Isis replied: — March 1st, 2014 @ 6:47 pm

      If you don’t have a grater on hand, you can use a metal spoon to grate it. Use the rim of the spoon in a scraping action to remove the peel. Then continue to do so and you will get grated ginger. I dislike using the metal grater due to my irrational fear of the sharp edges!


      • wiffy replied: — March 4th, 2014 @ 12:51 pm

        great tip! I too, hate metal grater for ginger. I bought a $2 ceramic grater for ginger (can get from Daiso or Isetan)

  2. Esther — June 26, 2013 @ 9:05 am

    Can I use a slow cooker to cook this lup cheong rice?


  3. Shirley — September 10, 2013 @ 1:31 pm

    Thank you for the recipe, will try it soon.


  4. alina — March 10, 2014 @ 7:29 am

    Just tried out the recipe, it’s perfect!! added some of my favorite ingredients like dried mushrooms and black fungus.. also marinated chicken with sesame oil and added garlic when cooking.. first try and ultra successful!! GREAT Recipe!! =D THX!!! btw im using a cheapo Akira rice cooker, really bad at keeping warm temperature but it works fine for just cooking~

    Here’s my detailed marinade for the chicken thigh:
    2 tbsp of oyster sauce
    2 tbsp of low salt dark soy sauce
    1 chicken thigh
    15 slices of ginger (lazy to grate or squeeze – troublesome to clean up)
    6 pieces of dried mushrooms (cut into quarter)
    Cooking method:
    1) add in the 2.5 cups of rice (washed)
    2) add in chicken thigh and all marinade
    3) add in 2 head garlic (peeled into cloves)
    4) add in a 1 cup of chicken broth (using chicken stock)
    5) add in another 2 cups* of water
    6) start cooking, when it’s ready, let it keep warm for about 15-20mins
    7) ready to eat
    * Amount of water add according to my type of rice, rice : water = 1 : 1.2 cups


  5. Crystal — March 13, 2014 @ 9:01 am

    Hi Wiffy, what a wonderful recipe! I’m a Singaporean, currently studying in the US. As a Singaporean studying overseas, I have to say that your website save me from always “googling” all those dishes that my mum used to cook back home! Now I know where to go if I’m craving home cooked food! Thank you once again :)

    PS, I was wondering if I can cook this dish in a basic rice cooker that only have a cook and warm button?


    • wiffy replied: — March 13th, 2014 @ 11:56 am

      You can, but if you are worried that the chicken will not be cooked, you can stir-fry the marinated chicken briefly (just enough for the chicken to be cooked on the surface) before transferring to rice cooker.


  6. Crystal — March 13, 2014 @ 9:03 am

    Hi, i was wondering what kind of mushrooms to use for this claypot rice? I can’t use the normal whole button mushrooms right?


    • wiffy replied: — March 13th, 2014 @ 11:55 am

      dried mushrooms will be good, but you can use fresh ones as well (shiitake or any of your favourite)


  7. Sylvia — April 14, 2014 @ 6:39 pm

    Hi, I’m wondering, is it okay to just dump the chicken in together when I cook the rice? Will that alter the taste of this dish? Thanks.


  8. Beth — June 21, 2014 @ 6:06 pm

    Hi wiffy, we tried this receipe today for dinner and it was a total success. We aused chicken stock instead if water for cooking the rice. Very yummy and the chicken was moist. We foresee this to be a regular feature in our dinner options. Thanks a lot for sharing this receipe!!


  9. Kelly — September 20, 2014 @ 11:23 am

    May I know if I can cook this in a slow cooker/crock pot?


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