Claypot Chicken Rice – Without Claypot


Have you experienced this before? Open the fridge and the mind goes blank.. open the freezer, the mind goes blank.. then open the fridge again, stare blankly into the fridge for 2 minutes and woken up from the blank state by the fridge alarm to close the door. It’s one of those days where the mind does not know what to cook.. Then my hand automatically reach out for the chicken thighs and “Claypot Chicken Rice” just pop into my head.

I think this is one of the first dish I learnt from my mama, using rice cooker. I reckon she cooks this dish as often as I do now because it’s one of the quick lazy meals. The easiest & lazy way is to combine all ingredients and pop everything into the rice cooker. To make it tastier and more authentic is to lightly stir fry the seasoned chicken & mushroom before adding the rice. I do not have a claypot, instead I cook in a Corningware casserole dish (or you can also use a small pot).

In this recipe, I am using chicken thigh. You can replace with any of your favourite chicken parts. Sometimes I add in other my favourite parts – giblet and liver. I have this thing for giblet since young, maybe it’s my papa’s favourite too. As I was writing this post, I am unsure what part of the chicken is the giblet and I googled it. Found that “giblet” is a catch-all term for the guts inside the bird, usually the heart, liver, gizzard and neck (even though it’s not an organ). So apparently the part I LOVE is actually called gizzard – the mechanical “stomach” of a bird. Since poultry have no teeth and swallow feed whole, this muscular organ, sometimes called “hen’s teeth,” mechanically grinds and mixes the bird’s feed. If you are not going “EEEWWWW” reading this (come on, we have to know our food!), the detailed picture of giblets from The Kitchn blog will give you a better idea.

1 cup brown rice
2 chicken thigh (cut into small pieces)
2 teaspoons cooking oil
3 inches ginger (peel the skin and cut into thin slices)
5 dry shitake mushrooms (soak in hot water for 15 minutes and cut into halves)
1 small piece salted fish (chop into small pieces)
1 Chinese sausage (sliced) – optional
1 tablespoon Shaoxing cooking wine (or rice wine)

Seasoning for chicken:

1 tablespoon dark soya sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
5 dashes white pepper powder
1/4 teaspoon sugar
1 pinch of salt

In a big container with a cover, mix chicken, mushroom, ginger, and Chinese sausage with the chicken seasoning. Marinate for an hour in the fridge.

Put the casserole dish/pot on medium heat, and lightly fry the salted fish with cooking oil. Put set aside.

Heat up the dish/pot, lightly stir fry the garlic. add in the seasoned chicken. Quickly stir-fry the chicken until half-cooked.

Add in the Rice with water and cover partially (The water will boil and spill out if the lid totally close the dish.
(If you want to use the rice cooker, after cooking the chicken, add the chicken and rice with water into the rice cooker, mix well and switch on the rice cooker, as per usual way of using a rice cooker)

After the water in the casserole dried, switch off fire and keep in covered for 10minutes before serving.
Top the chicken rice with a dash of Shao Xing Cooking Wine and fried salted fish. Serve immediately.



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  2. Tried and tested. My first attempt on Claypot Chicken Rice!

    Turn out alright. Not as dark as I wanted. Lack of Black Sauce. Apart from that, pretty tasty and should have added more “salt”. No lap cheong and salted fish, though!

    What is this Shao Xing Cooking Wine? Is it Rice Wine? Can you route me to a website where I can take a look at this item. Available in Giant or any of the hypermarket in Malaysia?

    I am coming back to vote, so I may go and get one :-)!


  3. Pingback: Claypot Chicken Rice | amouthfulloflove

  4. That looks beautiful and delicous! Thanks for visiting my blog. I book marked this recipe!

  5. This looks so good and so easy! Thanks for sharing the recipe :o)

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