January 27, 2014

Claypot Chicken Rice

Serve 4 - 5


2 boneless chicken legs, remove skin and slice 1cm thickness
2 dried mushrooms, wash, soak and slice thinly
1 Chinese sausage, remove skin, slice thinly
5 stalks of xiao bai cai, separate stems and leaves
2.5 cups rice, wash and drain

Blend these ingredients and marinate chicken for 30 mins
2 tbsp oyster sauce
2 tbsp soya sauce
6 cloves garlic, remove skin
1 inch length ginger, slice
1 tbsp sesame oil
1 tbsp chinese wine
2 tbsp corn flour
Pepper to taste


  1. Rinse rice and put them in clay pot
  2. Add water
  3. Add mushrooms
  4. Using medium fire, bring to boil
  5. When water level decreased and rice surfaced, switch to small fire
  6. Add chicken meat & chinese sausages
  7. Cover and simmer for 10 mins
  8. Add stems of vegetable, followed by leaves
  9. Cover and simmer for 2min
  10. Drizzle sesame oil over vegetable
  11. Push the vegetable aside, drizzle caramel sauce over rice
  12. Serve immediately in claypot

  • Please use lesser water for cooking of rice because chicken meat seeps out liquid during cooking and will cause your rice to be damp.
  • Serve immediately in claypot as prolong heat in the claypot will toughen the chicken meat

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