Claypot Chicken Rice

Nutrition · per serving

Steps

1. 1

   Rinse the jasmine rice in 2-3 changes of water until the water is only lightly cloudy, then drain well. Put the rice into a claypot or small heavy lidded pot with the water and neutral oil. Let it soak while you prepare the chicken; this short soak helps the grains cook evenly within the time limit.

   180 g jasmine rice220 ml water10 ml neutral oil
2. 2

   In a bowl, combine the chicken thigh, ginger, light soy sauce, dark soy sauce, oyster sauce, sesame oil, cornstarch, white pepper, and sugar. Mix until the chicken looks glossy and evenly coated, then marinate for 10 minutes. The cornstarch helps keep the chicken tender and gives the juices body as they drip into the rice.

   280 g boneless chicken thigh, cut into 2 cm pieces20 g fresh ginger, finely julienned15 ml light soy sauce10 ml dark soy sauce10 ml oyster sauce5 ml sesame oil5 g cornstarch1 g white pepper3 g sugar
3. 3

   Set the claypot over medium heat and bring the rice just to a gentle simmer, uncovered, until the water level drops to just below the surface of the rice, about 6-8 minutes. Lower the heat if the bottom is catching too fast; you want active steam, not scorching yet.

   180 g jasmine rice220 ml water10 ml neutral oil
4. 4

   Arrange the marinated chicken evenly over the partially cooked rice, then scatter the sliced Chinese sausage on top. Cover with the lid and cook over low heat for 12-15 minutes, rotating the pot once or twice if your burner has a hot spot. The dish is ready for the next stage when the chicken is cooked through and the rice is tender.

   280 g boneless chicken thigh, cut into 2 cm pieces20 g fresh ginger, finely julienned15 ml light soy sauce10 ml dark soy sauce10 ml oyster sauce5 ml sesame oil5 g cornstarch1 g white pepper3 g sugar80 g Chinese sausage (lap cheong), thinly sliced
5. 5

   While the pot cooks, stir together the finishing sauce: dark soy sauce, light soy sauce, sesame oil, and white pepper.

   10 ml dark soy sauce10 ml light soy sauce5 ml sesame oil1 g white pepper
6. 6

   To develop the characteristic crust, increase the heat to medium for 30-60 seconds, listening for a stronger sizzle and smelling a light toasted aroma. Do not leave the pot unattended; a little crisping is ideal, burning is not.

7. 7

   Turn off the heat and let the claypot rest, covered, for 5 minutes so the rice finishes steaming and the crust settles.

8. 8

   Open the lid, drizzle over the finishing sauce, and scatter with spring onions. Gently mix the top layer before serving so the chicken juices, sausage fat, and soy season the rice evenly, while keeping some of the crispy bottom intact.

   10 ml dark soy sauce10 ml light soy sauce5 ml sesame oil1 g white pepper20 g spring onions, sliced

Origin & History

Claypot chicken rice is a beloved Malaysian hawker dish with strong Cantonese roots, especially associated with Kuala Lumpur and Petaling Street. Traditionally cooked over charcoal in individual claypots, it is prized for its smoky aroma, savory chicken, cured sausage, and the crisp rice crust at the bottom.