Rose’s Kitchen

Claypot Chicken Rice

Claypot Chicken Rice


2 cups rice (300g)

2 cups water (350ml)

2 chicken drumsticks (300g)

5 dried Shitake mushrooms

2 dried Chinese sausages

2 stalks mustard greens

50g salted fish

Marinade for Chicken:

1 tbsp oyster sauce

1 tbsp dark soya sauce

1 tsp sesame oil

1/2 tbsp ginger juice

1 tbsp Chinese rice wine

a dash of pepper

1 tsp cornflour


1.  Soak mushrooms in warm water till softened.  Cut off  stalks,  drain and squeeze dry.

2.  Wash sausages and cut each into 6 to 8 pieces.  Wash vegetables and cut into pieces.

3.  Fry salted fish in a little oil till crispy and crumble into small pieces.

4.  Wash and cut chicken drumsticks into pieces.  Mix with marinade and salted fish and set aside for 30 minutes.

5.  Wash rice, drain and put into the claypot with the water and 1 tbsp of Maggi concentrated chicken stock.  Bring to the boil over high heat.  When steam holes appear on rice, add the chicken, mushrooms and sausages.

6.  Cover claypot  and continue to cook over low heat for another 15 to 20 minutes till chicken is cooked.

7.  Add vegetables on top, cover and cook for a further 5 minutes.  Remove from heat and let stand for 10 minutes.

8.  Mix well before serving and drizzle some dark soya sauce over the rice. 

July 5, 2007 - Posted by | Rice and Noodles


  1. The claypots that I can find are those with the shiny interiors. Are these type of claypots safe to use as I am worried that the shine is unsafe. Thank you.

    Comment by Alphonsa | October 19, 2007 | Reply

  2. Hi Alphonsa,
    I think it shouldn’t be a problem. Alternatively, you can cook the rice in the rice cooker and transfer to the claypot.

    Comment by rose | October 25, 2007 | Reply

  3. I have a similiar recipe but tend to find that the rice turns a little mushy after the chicken is added. I think the chicken producers in Canada pump the chicken with water. Maybe I should cook the chicken separately?

    Comment by Daniel | September 23, 2008 | Reply

  4. Just reading your recipe makes muy mouth (and my eyes) water at the remembrance of all the claypot chicken I had in Singapore or Malaysia…

    Next week I will follow this recipe scrupulously for a simple treat to some friends coming over from the US (chances are they never had this sort of food) ; I even managed to find the proper pot, with unglazed lid.

    Only trouble is – impossible to come by any “leafy veggies” in Asian supermarkets in Lyon, France… I hope some lettuce leaves will be a tolerable substitute.

    Wish me luck ;o)

    Comment by Michel Petit | September 24, 2010 | Reply

  5. Thank you for this recipe! Can’t wait to try it. It looks really delicious.

    Comment by Karen | May 27, 2011 | Reply

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