Claypot Rice
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Claypot Rice

Crispy rice, tender meat and savoury pieces of lup cheong. Claypot rice is so hearty and simply too hard to resist!

  • 15 min Preparation Time
  • 20 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • 2 cups of rice, washed and drained
  • 2 chinese sausages, sliced
  • 6 dried mushrooms, soaked
  • 300g chicken thigh meat

A handful of spring onion

  • 2 sliced of ginger, shredded finely
  • 2 clove garlic, minced
  • 1 shallot, sliced
  • 1 red chili, sliced (optional)

Chicken seasonings

  • 1 tbsp Chinese cooking wine
  • Dash of pepper
  • 1/2 tsp sesame oil
  • 1 tsp corn starch
    • Hao Chi rice stock

      • Mix 2 tbsp of HAO CHI SEASONING with 500ml of water

      Rice sauce seasonings

      • 2 tbsp light soya sauce
      • 3 tbsp water
      • 1 tsp chinese cooking wine
      • 1/2 tsp sesame oil
      • 1 tbsp brown sugar
  • Marinate chicken thigh with the seasonings for 2 hours.
  • Place rice in a claypot. Add the HAO CHI stock, you may add more water till water level is about 5mm above the rice. Gently lay the chicken thigh meat, Chinese sausages and mushrooms in the centre.
  • Use medium fire to cook the rice, switch to low fire when water boils, continue to cook until all are cooked.
  • In the meantime, heat up 1 tbsp of oil to saute the ginger, shallot and garlic till fragrant. Add chilli (optional) and the rice sauce seasonings. Bring it to boil and simmer for 2 minutes or until the sugar is dissolved.
  • Pour the sauce over the cooked claypot rice and mix it.
  • Lastly, garnish with some spring onion.
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