Claypot Rice

Singapore-style Chicken Claypot Rice

A smoky, deeply savory one-pot rice dish where crispy golden rice crust meets tender chicken, finished with a sweet-savory soy drizzle and fresh aromatics.

Prep

20 min

Cook

45 min

Total

65 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •400 g (2 cups) long-grain rice, rinsed until water runs clear
• •600 ml (2½ cups) water
• •300 g (10½ oz) boneless chicken thigh, skin on, cut into 3 cm pieces; traditional claypot uses dark meat for flavor
• •20 g (6–8 medium) dried shiitake mushrooms, rehydrated in warm water for 1 hour, stems removed, sliced
• •60 ml (¼ cup) Chinese cooking wine (Shaoxing)
• •30 ml (2 tbsp) light soy sauce
• •15 ml (1 tbsp) dark soy sauce, for color, not salty
• •10 g (2 tsp) sugar, white or rock sugar
• •10 g (1 tbsp) ginger, peeled and sliced into thin coins
• •8 g (4 cloves) garlic, smashed
• •4 g (2 spring onions) spring onion, cut into 5 cm lengths, white and green parts separated
• •250 g (8 oz) Chinese sausage (lap cheong), sliced on the diagonal; optional but classic
• •30 ml (2 tbsp) vegetable oil
• •5 g (1 tsp) salt
• •30 g (¼ cup) fresh coriander leaves, for garnish
• •15 g (1 tbsp) fresh red chili, thinly sliced, for garnish
• •20 ml (1 tbsp + 1 tsp) dark soy sauce, mixed with 1 tsp sugar for finishing drizzle

Steps

1. 1 Marinate the chicken: combine chicken pieces with 15 ml Shaoxing wine, 15 ml light soy sauce, 5 g sugar, white spring onion parts, half the ginger, and 5 g salt. Mix well and rest 20 minutes at room temperature.
2. 2 Prepare the claypot substitute: a heavy cast-iron Dutch oven or a traditional 2-litre claypot works best. If using a Dutch oven, preheat it over medium-low heat for 5 minutes. A claypot must be seasoned with water first — fill, bring to a simmer, discard, then dry over low heat to prevent cracking.
3. 3 Heat 30 ml oil in the claypot over medium heat. Add the remaining ginger slices and smashed garlic; stir-fry 30 seconds until fragrant.
4. 4 Add the sliced shiitake and Chinese sausage; stir-fry 2 minutes until the sausage renders its fat and turns translucent at the edges.
5. 5 Add the marinated chicken (including its liquid) and sear 2–3 minutes, turning, until the surface turns opaque.
6. 6 Add the drained rice and stir gently to coat each grain in the flavorful oil, about 1 minute. Pour in 600 ml water, 15 ml Shaoxing wine, 15 ml light soy sauce, 30 ml dark soy sauce, 5 g sugar, and 5 g salt. Stir once to level the rice.
7. 7 Bring to a boil, then reduce heat to the lowest setting. Cover and cook 25 minutes without lifting the lid. The chicken should reach an internal temperature of 75 °C / 165 °F (use an instant-read thermometer in the thickest piece).
8. 8 Uncover and increase heat to medium-high for 3–5 minutes to develop the prized crispy rice crust on the bottom — listen for a faint crackling sound and smell toasted rice. Do not stir.
9. 9 Remove from heat, cover, and rest 5 minutes.
10. 10 Stir the finishing drizzle (20 ml dark soy sauce + 1 tsp sugar) until the sugar dissolves. Drizzle over the rice.
11. 11 Garnish generously with coriander leaves, sliced fresh red chili, and the green parts of the spring onion. Serve hot directly from the pot, breaking the crispy crust into pieces as you eat.