• Oct
  • 28
  • 2011

claypot chicken rice

claypot chicken rice

I remember when I was 11, mum used to take my sis and I to Bangsar food court because they had the yummiest claypot chicken rice. Seriously sizzling. Seriously yum. This is a popular chinese dish served commonly at hawker stalls around Malaysia. The original claypot chicken rice is cooked with chinese sausage and dried salted fish. The version I made did not have both of these, but it still tasted just as good.

claypot chicken rice

The secret about a good claypot chicken rice  is getting the right amount of ginger and soy sauce. Of course the hero of this dish is the smokeyness that comes from cooking it in the claypot itself that you won’t get with any ordinary cooking pot. Claypot gives you that extra flavoursome crust you find at the bottom. Kinda like a paella crust. In which you leave the best for last. My sis and I used to fight for this.  Get a spoon and just go crazy scooping and digging in. That for me my friends, completes my eating experience from this small humble claypot.
claypot chicken rice

So after all the fun comes the ugly part. Washing up. Who likes scrubbing out burnt rice?

Adapted from Malaysian favourites(cookbook), with slight changes

Serves: 2
Prep time: 15mins
Cook time: 30 mins


2 cups rice, soaked (I used basmati)
6 medium chinese mushrooms, sliced (or normal mushrooms)
1 boneless chicken thigh, cut into cubes
8 cloves garlic, finely diced
4 small shallots, finely diced
2inch old ginger, finely diced
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tsp light soy sauce
2.5 cups water (to cook rice)
1 cup chicken stock
handful of spring onions, sliced
salt and pepper to taste
3 tbsp oil


1. Marinate the chicken and mushrooms together with all the sauces.

2. In a rice cooker, cook rice with water. Remove rice when cooked halfway.

3. In a claypot, heat up oil and sautee shallots, garlic and ginger until aromatic.

4. Add in chicken and mushroom pieces and cook for 7 minutes.

5. Add in chicken stock and half cooked rice to the mixture and combine well.  Cover with claypot lid on a low – medium heat for 20 minutes.

6. Season with salt and pepper.

7. Garnish with spring onions and serve immediately.

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8 responses to “claypot chicken rice”

  1. Fatima says:

    Looks yummy. Bangsar is in KL right? I’m going there to see a dentist! Maybe I can eat some there! BTW can you get claypots anywhere here?

  2. Mama says:

    Masya’allah…..I read with such intent of your chicken rice (ayam nasi) he..he that I was transported back to Bangsar! Yes, can chicken rice tastes delicious when cooked in a claypot. Iva Fariza, the contents of your website is chivalrously written. You;ve Got Talent!

  3. kakpah says:

    looks good. I bet the taste is as good..
    I havent eaten nasi ayam claypot for quite sometime. Cant even remember when was the last. Hmm.. teragaklah pulak..

  4. Iva says:

    Fern: yes buy a claypot. you wont regret it :)

    Mama: thanks mum! You were the one who taught us how to appreciate claypot chicken rice. love you xx

    kak pah: kak pah kalau duk msia senang la nak carik claypot chicken rice, kami kat sini terpakse buat sendiri hehe

  5. Salaam Iva,

    This. is. so. tantalizing! Claypot rice is one of my favourite Malaysian meals. Thank you for sharing the recipe. You make it look so easy. And I have to agree with your Mama’s comment.

  6. Wow this is so interesting, I have never cooked in a claypot before! (or eaten something cooked in a claypot?) I need to try it!

  7. I love rice that’s cooked in a claypot, and the burnt rice is the best of this whole meal!! I will carefully scrape off and put it on top of the rice. The crunchy and burnt texture gives nice flavor… YUMMY!

  8. Love & Sugar says:

    lol wow mama commented on your blog!

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