Claypot Rice

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About

A simple Cantonese one-pot dish, in which rice is cooked in a claypot with succulent chunks of chicken, fragrant Chinese sausage, black mushrooms and seasonings. The Chinese believe that a claypot is essential to ensure the correct flavour and fragrance of this dish, though any other type of covered earthenware container could be used.


  • 500 g (1 lb) boneless chicken meat, cut into bite-sized chunks
  • 6 dried black Chinese mushrooms, soaked to so


  1. Combine the Marinade ingredients in a small bowl and pour over the chicken and mushrooms, and mix to coat them well. Set the chicken and mushrooms aside to marinate for at least 2 to 4 hours.
  2. Heat the oil in a large seasoned claypot over high heat and stir-fry the drained rice for 2 minutes in the oil until lightly browned. Add the chicken stock, bring to a boi