Claypot Chicken Rice

My late mother-in-law was a very good cook. This has becomes a challenge for me because this means that the expectation standard in the family are high. The biggest regret that I had was that I never actually took the effort back then to learn some of her famous dishes that my family enjoyed. So from time to time, I tried to re-create the dishes that she had cooked from my faint memories.

Chicken Rice was a very popular dish that my late mother-in-law regularly cooked for the family. I decided to re-create that recently however, following the success of the Claypot Mud Crab Rice, decided to cook an adapted clay pot version of it. Pretty happy with the result of my 1st attempt so decided to share this very easy and simple recipe.


Chicken Marinate

  • 500gm chicken thighs – cut into bit size pieces
  • 3 tablespoon of light soy sauce
  • 1 tablespoon of sesame oil
  • 1/2 tablespoon of pepper
  • 1 tablespoon of Shaoxing Cooking Wine
  • 1/2 tablespoon dark soy sauce

Other Ingredients

  • 3 cups of Japanese Rice – washed and drained
  • 3 tablespoon of Quinos
  • 3 shallots – chopped finely
  • 2 pieces of chinese sausage – sliced thinly
  • 3 tablespoon of light soy sauce
  • 3 tablespoon of olive oil
  • 5 cups of water / chicken stock
  • 10 pieces of shiitake mushroom – sliced
  • spring onions / scallions for garnishing


  1. In a medium bowl, combine all the ingredients for the Chicken marinate and set aside to marinate for at least 2 hours
  2. Heat up the large claypot with the olive oil. Add in the shallots and saute until fragrant
  3. Add in the chinese sausage and saute for 2 minutes
  4. Add in the shiitake mushroom and saute for 1 minute
  5. Turn the fire to low. Add in the washed and drain rice and mix well
  6. Stir in the chicken and 1/4 of the water. Mix well and ensure that it does not stick to the bottom of the pot
  7. Add in the Quinos and stir till well mix
  8. Add in the remaining water and combine till well mix
  9. Turn up the fire, bring to boil and then lower the fire down to low. Cover and cook for 10 minutes
  10. Stir well so that it does not stick to the bottom of the pot
  11. Cover and cook for another 20 minutes
  12. Off the fire and let it sit for 10 minutes
  13. Stir the rice mixture well and decorate with scallions
  14. Serve hot

Note : This recipe yields about 10 portions (chinese rice bowl size)

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