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Claypot Chicken Rice 煲仔鸡饭
Claypot Rice with Chicken, Lup Cheong, Mushrooms and Baby Bok Choy
I really love claypot chicken rice (沙锅/煲仔鸡饭) and it is the main reason why I recently added a claypot to my growing list of cookware. Before I bought a claypot, I cooked claypot rice using a rice cooker, and I just have to say that the taste of this dish cooked in a claypot is just unbeatable. The rice cooked using a claypot has a wonderful smoky flavour and a nice crust which I just can’t achieve using a rice cooker. This is a great one-dish meal to cook even on busy days, taking about 30 minutes to cook, and it has a bit of everything in it – meat, mushrooms and vegetables.
Claypot cooking is growing on me and I can’t wait to experiment with more types of claypot rice. For those into claypot cooking, do check out my article on claypot cooking care including tips on how to prep it for first time use.
Ingredients
(Serve 2)
- 500g chicken thighs, cut to small pieces
- 1 cup long grain rice
- 1 cup water + 2 tbsp water from soaking mushrooms
- 6 dried Chinese mushrooms, rinsed and soaked in hot water, stalks trimmed, quartered (reserve soaking water)
- 2 lup cheong (Chinese sausages/腊肠), soaked in hot water for 5 minutes before removing wax covering, sliced diagonally
- 1 1/2 tbsp cooking oil, divided
- a small piece of salted fish (about 10g), finely chopped
- 2 baby bok choy/xiao bai cai (小白菜), ends trimmed(A) Marinade
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp ginger juice (grate some ginger, gather the pulp and squeeze the juice)Directions
1. Marinade chicken pieces with (A) for 15 minutes.
2. Heat 1 tbsp oil in the clay pot. Add salted fish bits and fry until golden brown. Turn off the stove and take out salted fish, leaving behind the oil in the claypot.
3. Add washed rice to the clay pot, coating the rice grains with the oil left in the clay pot using a spatula.
4. Add 1 cup water together with 2 tbsp water used to soak the mushrooms.
5. Cover claypot with lid. Simmer the rice until it is almost cooked, about 10 minutes.
6. Add the marinated chicken pieces without the leftover marinating sauce (otherwise, the rice may get too soggy) on top of the rice. Scatter fried salted fish bits, mushrooms and lup cheong over. Drizzle 1/2 tbsp oil along the walls of the clay pot so that the rice can form a nice crust.
7. Cover the claypot and simmer for another 15 minutes. Turn off the stove. Add the baby bok choy and cover with lid, allowing the contents of the claypot to keep warm and slow cook on their own for another 10-15 minutes before serving.
Similar Recipe
- Claypot Chicken Rice, Rice Cooker Recipe
Related Article
- Claypot Cooking Care
Check out all claypot recipes.
{ 22 comments… read them below or add one }
Can top it with an egg too. :P
Looks great! I tried made it once and I burnt my rice and it took me forever to clean it. :(
Worth the investment ;) oh when the flavours combined… Yum! and it’s one pot meal!
this looks spectacular! It’s like professional cooking we see outside. way to go. And i so love claypot rice too :)
Looks like I really need to get a good claypot soon. Wish me not lazy, please! I enjoy a good claypot rice anytime as well. Really a comfy one-pot dish (I like the fact you added the vegetables) esp. in the fall/winter months.
hi
I enjoy reading your blog cos the steps is very clear and easy to follow. Thanks for all the effort ya… Have been looking for a good claypot, may I know where did you buy your claypot and what should I do for the 1st time to use.
Thank you
Hi, I bought my claypot at one of the shops facing Chinatown Complex (hawker centre in Chinatown, SG). The shop sells lots of crockery including claypots.
Check out this link for claypot care: http://www.noobcook.com/claypot-cooking-care/
This looks scrumptious. Do you have to pre- treat the clay pot before using?
yes, definitely need to. Check out this link for claypot care: http://www.noobcook.com/claypot-cooking-care/
Oh yes please, would love some!
How big is the claypot? Medium size?
my claypot measures 18cm in diameter and capacity of slightly over 500ml. ideal for dishes like claypot dishes without rice, but for claypot rice, get something bigger than this will be more ideal.
I usually cook this using a rice cooker too! Time to invest in a proper claypot!
wow, i love claypot chicken rice. I made it a couple of weeks ago and its on my blog too if you want to check it out! this blog is on my bookmarked list, as I love the style of your cooking!
Hi Wiffy, as you wld know by now, I’ve been following ur blog for the past few mths. It’s so difficult to find authentic claypot rice outside ie cooking the rice in the clay pot instead of just pouring cooked rice in the clay pot. I recommended this recipe to my SIL and yesterday, we cooked this for our family of 12! She has a big clay pot left fm previous CNY ‘s pen cai. It was superbly delicious!! ESP the crispy sides! We did stir in the leftover chicken marinade when the rice was ready n it just added beautiful colour to the rice! Thanks for sharing the easy DIY steps. Michelle
Hi Michelle, thanks for your kind words and suggestions to improve my recipes, I learnt a lot from you too. Glad you like this recipe. Yes, if cooking a huge pot, it’s great to use up the leftover sauce. For my mini pot for two, I find my rice too soggy if I do that. Perhaps I should get a bigger claypot next time :)
Wiffy, I forget to say that I added chao po too. There’s an authentic claypot rice stall I used to patronize at the old lau pa sat ( also called transit market). They are now at Golden Shoe hawker. Each mouthful is full of yummy goodness, be it salted fish bits, lap cheong or even chao po that adds to the rich flavor! Plus the burnt rice aroma :-) once again, thanks for sharing this recipe so that we can all enjoy this dish at ome. Michelle
Hi there! Tried this last night. My first time cooking rice in the claypot itself – so quite a big deal for me! Thanks for the guidance. It turned out awesome.
that’s awesome! makes me happy to hear that :D
Hi Wiffy, I cooked this again! This time, I din have salted fish so I actually stir fried chai por with garlic as replacement and add that to the rice with the other ingredients later…. I also fried some of the chicken fat that I trimmed off to use the oil :-) as usual, the claypot rice tasted great, ESP the crispy bits at the sides! Thanks once again for sharing this simple yet great recipe. Happy New Year and I look forward to more of your recipes! Michelle
Hi Michelle, I am going to feature cai po neng recipe soon, will remember to use the leftover cai po for my claypot rice… the cai po and the chicken fat sound sinfully delicious. Thanks again for sharing all your cooking tips, have a happy and delicious 2012! ^^
Hi Wiffy, Happy CNY! just to say that I cooked claypot rice with minced beef today :-) oh, and topped with egg. Once again, I fried garlic with chai po before adding rice. So shiok with super spicy chilli! Enjoy CNY!