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Claypot Rice
Claypot Rice is a beloved rice dish, traditional to Singapore. ยท Singapore
Claypot Rice is a beloved rice dish, traditional to Singapore.
About Claypot Rice
Claypot Rice is a beloved rice dish, traditional to Singapore. Key ingredients include chili, ginger, coriander and chicken.
๐๏ธ History & Culture
Claypot rice traces its roots to Cantonese cooking in southern China, where rice is slow-cooked in a clay pot over a flame, a technique that gives the dish its signature smoky aroma and crispy crust at the bottom. The dish was carried to Singapore by Chinese immigrants, and its local history is closely tied to the island's hawker culture, though the exact timeline of its introduction is not well documented.
In Singapore, the classic version typically includes chicken, Chinese sausage, and salted fish, served with dark soy sauce and fresh chili on the side. Regional adaptations vary, but the claypot's distinctive texture and fragrance remain central, and it is widely enjoyed as a comforting street food that reflects the enduring influence of Cantonese culinary heritage on the country's multicultural food scene.
๐ณ How to make Claypot Rice
AI-assisted, not kitchen-testedSingapore-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 (2ยฝ cups) water
- 300 g (10ยฝ oz) boneless chicken thigh, skin on, cut into 3 cm pieces; traditional claypot uses dark meat for flavor
- 20 g (6โ8 medium) dried shiitake mushrooms, rehydrated in warm water for 1 hour, stems removed, sliced
- 60 ml (ยผ 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 (ยผ 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 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 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 โ fill, bring to a simmer, discard, then dry over low heat to prevent cracking.
- 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 Add the sliced shiitake and Chinese sausage; stir-fry 2 minutes until the sausage renders its fat and turns translucent at the edges.
- 5 Add the marinated chicken (including its liquid) and sear 2โ3 minutes, turning, until the surface turns opaque.
- 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 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 ยฐC / 165 ยฐF (use an instant-read thermometer in the thickest piece).
- 8 Uncover and increase heat to medium-high for 3โ5 minutes to develop the prized crispy rice crust on the bottom โ listen for a faint crackling sound and smell toasted rice. Do not stir.
- 9 Remove from heat, cover, and rest 5 minutes.
- 10 Stir the finishing drizzle (20 ml dark soy sauce + 1 tsp sugar) until the sugar dissolves. Drizzle over the rice.
- 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.
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Claypot Rice โ frequently asked questions
What is Claypot Rice?
Claypot Rice is a beloved rice dish, traditional to Singapore. Key ingredients include chili, ginger, coriander and chicken.
What is Claypot Rice made of?
Claypot Rice is made with chili, ginger, coriander and chicken.
Where does Claypot Rice come from?
Claypot Rice comes from Singapore. Claypot rice traces its roots to Cantonese cooking in southern China, where rice is slow-cooked in a clay pot over a flame, a technique that gives the dish its signature smoky aroma and crispy crust at the bottom.
Where can I eat Claypot Rice?
Locals share claypot rice after dark on a hawker centre stool, scraping the crisp, charred rice from the pot's bottom with a spoon.
How do you make Claypot Rice?
Making Claypot Rice at home takes about 20 minutes of prep and 45 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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