Claypot Chicken Rice Recipe
This homemade claypot chicken rice combines tender chicken, savory Chinese sausage, mushrooms, and aromatic rice, all cooked in a traditional claypot. This easy recipe allows for personalization, making it perfect for family meals. Enjoy making this authentic Malaysian claypot chicken rice at home!
Servings: 4 people
Ingredients
Main Ingredients:
- 2 dried shiitake mushrooms rehydrated in hot water and sliced
- 1 pound (500g) boneless chicken thighs cut into small pieces
- 10 oz (250g) white rice rinsed in cold water until the water runs clear and drained
- 2 tablespoon oil
- 1 1/4 cups boiling water
- 2 oz (60g) dried Chinese sausage thinly sliced
Chicken Marinade:
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground white pepper
- 1 teaspoon cooking wine Shaoxing wine or Chinese rice wine
- 1 tablespoon oil
- 1 tablespoon sesame oil
- 1 tablespoon ginger peeled and jullianed
- 2 stalks scallions chopped
Serving Sauce:
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
Instructions
- Soak the dried shiitake mushrooms in boiling water for 30 minutes or until rehydrated. Squeeze out the excess water from the rehydrated mushrooms, trim away the stems, and cut them into thin slices. Set aside.
Chicken:
- Meanwhile, pat the chicken dry with paper towels. Prepare the Chicken Marinade by whisking together soy sauce, oyster sauce, salt, sugar, cornstarch, white pepper, cooking wine, oil, sesame oil, ginger, and scallions in a bowl. Marinate the chicken in the mixture for 30 minutes.
Claypot Rice:
- Transfer the washed rice to the claypot, drizzle 1 tablespoon of oil over it, and stir well. Add the boiling water, cover with a lid, and cook over medium heat.
- Continue cooking the rice until half of the water has been absorbed, about 15 minutes. Gently stir the rice to ensure even cooking. Layer the marinated chicken, Chinese sausage, and shiitake mushrooms over the rice. Cover and cook for 30 minutes over low heat, checking after 15 minutes and stirring the rice once or twice.
- Meanwhile, prepare the serving sauce by whisking together oyster sauce, soy sauce, and sugar in a bowl. Once you hear a sizzling sound, the rice is nearly cooked and a crust is forming. After an additional 5 minutes, turn off the heat. Drizzle the sauce over the rice and garnish with scallions before serving.
Notes
Adapted from Made with Lau.
- Marinate the chicken for at least 30 minutes to enhance its flavor. Use soy sauce, oyster sauce, ginger, cooking wine, sesame oil and cornstarch for deep flavors. The cornstarch tenderizes the chicken, ensuring they are smooth and tender once cooked.
- Use long-grain rice for the best results. Avoid short-grain rice, like Cal-Rose or Japanese and Korean varieties, as they can become too sticky.
- Use a wider claypot with a diameter of 22-24 cm. This allows for better layering of ingredients without overcrowding the pot.
- Start cooking the rice over medium heat, then reduce to low heat for even cooking. This ensures both the rice and chicken cook evenly without burning.
- Let It Rest: After cooking, let the claypot sit covered for about 5-10 minutes before serving. This allows the flavors to meld and the steam to finish cooking the rice for a perfect texture.
Nutrition
Serving: 4people | Calories: 663kcal | Carbohydrates: 64g | Protein: 24g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1090mg | Potassium: 366mg | Fiber: 1g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg