Claypot chicken rice

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
2 cups of rice, washed and drained

3 cups of water or chicken stock , add a cube of chicken bouillon to the water if you don't have chicken stock

2 chicken thighs or half a chicken cut into bite size pieces

6-7 dried shiitake mushroom, soaked and cut into slices or half (retain the water used to soak the mushrooms)

1 Chinese sausage, sliced

2 tablespoons of oyster sauce

1 tablespoon of dark soya sauce

Fried shallots

Chopped spring onions and cilantro for garnishing

1 2 tablespoons of oil, peanut oil preferably


2 tablespoons of dark soy sauce

3 tablespoons of oyster sauce

2 tablespoons of soy sauce

1 tablespoon of sesame seed oil omit this if you don?t like sesame seed oil

1 cm ginger, grated

2 cloves of garlic, minced

1 teaspoon of sugar

1 tablespoon of cornflour

1/2 teaspoon of ground white pepper


  • Pat dry the pieces of chicken with kitchen paper towel and mix with the marinade ingredients. Set aside and leave to marinate for at least 30 minutes.
  • In a heated wok, saute the rice grains for a few minutes before adding in the chicken and mushroom. You can also add in the sausage .
  • Mix well before adding the dark soya sauce and oyster sauce. Transfer the rice and chicken mixture into a rice cooker.
  • Add in the chicken stock and the water used to soak the mushrooms and turn on the rice cooker.
  • Once the rice is cooked, give it a quick stir using a wooden spatula to fluff the rice.
  • Serve warm with generous servings of fried shallots, Chinese sausages and chopped spring onions and cilantro.


Claypot Chicken Rice, photo 1
Claypot Chicken Rice, photo 2
Claypot Chicken Rice, photo 3


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