Traditional Claypot Rice
Who can resist a piping hot and delicious bowl of chicken claypot rice, complete with nicely charred bits of rice at the bottom? We have our home cook, food blogger @ The Burning Kitchen, Bee Leng, sharing with us her Traditional Claypot Rice recipe!
Servings Prep Time
3 to 4people 20minutes
Cook Time
Servings Prep Time
3 to 4people 20minutes
Cook Time
  • 3cups white ricerinsed
  • cups wateruse rice cup
  • 2tbsp cooking oil
  • 3pieces chicken thighscut into bite-size
  • 2 chinese sausage
  • 20g salted fishcut into small pieces, Ikan Kurau
  • 25g preserved radishshred and soak in water for 5 mins
  • 4bunch chye sim
  • A pinch of salt
  • A dash of pepper
  • tbsp dark soya sauce
  • 2tsp sesame oil
  • 1tbs garlic oil
  • 2stalks spring onionchopped, for garnishing
Chicken Marinade
  • tbsp oyster sauce
  • 6slices ginger
  • 1tbsp cornflour
  • A dash of pepper
  • ½tsp salt
  • 2tsp sesame oil
  • 2tsp oil
  • 1tsp chinese cooking oiloptional
Step 1: Prepare the chicken & Chinese sausage
  1. Marinate the chicken with the seasoning. Set aside.
  2. Soak the Chinese sausage in hot water. Remove the waxed coating and slice diagonally. Set aside.
Step 2: Cook the rice and ingredients
  1. Pour the rice, 2 ½ cups of water and a pinch of salt into the big claypot. Give it a stir and bring it to a boil over medium high heat.
  2. 5 – 7 minutes later, spread chicken in a single layer and top it with shredded radish, salted fish and Chinese sausage on the top of the rice. Do not stir. TIP: Laying the chicken in a single layer will allow it to be cooked evenly and the juice to be infused into the rice.
  3. Reduce the heat to slightly below medium and cook for about 25 mins. Rotate the claypot every 5 minutes by tilting on the four sides. This will allow the rice to be cooked evenly. Also, it enables the smoke inside the pot to cook the chicken thus giving it a smokey scent.
  4. Lower the heat and turn the pot straight up. Gently stir all the ingredients in the pot, but not the rice, to make sure they are thoroughly cooked.
  5. Add in the Chye Sim, cover the lid and cook for another 5 mins.
Step 3: Ready to serve
  1. When the rice is cooked, bring the whole pot to the dining table. Have a coaster at the bottom to prevent burning the table.
  2. Open the lid, add in sesame oil, garlic oil and dark soya sauce and give it a good stir with all the ingredients. Adjust the taste to your preference.
  3. Garnish with spring onion and serve while it is hot.
Recipe Notes
  • Use 1/2 cups of water less than the rice amount. When the chicken is placed on top of the rice it will release juices which will compensate for reduced amount of water. If you use the same amount of water as the rice, the rice will become too soggy after it is cooked.
  • If your claypot is a brand new, fill it with water and soak at least overnight before using it. This will prevent it from cracking while cooking.