Claypot Rice – 煲仔饭

Claypot Rice, also fondly known by 煲仔饭, is a popular hawker dish that always brings in queues during dinner time. With some effort, you can recreate this dish at the comfort of your own home too.

Here’s the fact that debunks some myths – the cooking time for Claypot rice is actually not as long as some imagine, however it is VERY important to watch the fire so that the rice does not get burnt. ????

The key ingredients in this dish that are mandatory – The lup cheong, as well as as well as salted fish. Our version makes use of salted mackerel in oil as they are less salty than dried ones and much softer in terms of texture – Mix this up with quality jasmine rice and the quality dark soy sauce (we stress on good quality dark soy sauce!), and in no time you’ll be having a clay pot feast at home!

  • Share:


  • Servings: 4

  • Time: 45 min

  • Skill: Easy

Ingredients

  1. Chicken Marinate

  2. 500g boneless chicken thigh

  3. 2 tbsp thick dark soy sauce

  4. 2 tbsp oyster sauce

  5. 1 tbsp sesame oil

  6. 1 tbsp cornstarch

  7. 1 cup water

  8. 1 lap cheong / chinese sausage (sliced)

  9. 4-6 slices of salted fish (mackerel in oil)

  10. 2 tbsp oil (used the oil from the mackerel if prefer)

  11. 3 tbsp oil

  12. 20g chopped garlic

  13. 20g chopped ginger

  14. 3 cups rice

  15. 3 cup chicken stock

  16. 150g of chye sim / mustard greens

  17. 30g chopped spring onions

  18. Sauce

  19. 1 tbsp thick dark soy sauce

  20. 1 tbsp light soy sauce

  21. ¼ tsp white pepper powder

  22. 1 tbsp hua tiao / chinese rice wine

  23. 1 tbsp oyster sauce

  24. 1 tsp sesame oil

  25. 1 tbsp sugar

  26. Chicken Marinate

  27. 500g boneless chicken thigh

  28. 2 tbsp thick dark soy sauce

  29. 2 tbsp oyster sauce

  30. 1 tbsp sesame oil

  31. 1 tbsp cornstarch

  32. 1 cup water

  33. 1 lap cheong / chinese sausage (sliced)

  34. 4-6 slices of salted fish (mackerel in oil)

  35. 2 tbsp oil (used the oil from the mackerel if prefer)

  36. 3 tbsp oil

  37. 20g chopped garlic

  38. 20g chopped ginger

  39. 3 cups rice

  40. 3 cup chicken stock

  41. 150g of chye sim / mustard greens

  42. 30g chopped spring onions

  43. Sauce

  44. 1 tbsp thick dark soy sauce

  45. 1 tbsp light soy sauce

  46. ¼ tsp white pepper powder

  47. 1 tbsp hua tiao / chinese rice wine

  48. 1 tbsp oyster sauce

  49. 1 tsp sesame oil

  50. 1 tbsp sugar

Instructions

  1. Cut 500g boneless chicken thighs into 4cm chunks

  2. Marinate with 2 tbsp thick dark soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp cornstarch and 1 cup water

  3. Marinate for at least 2 hours

  4. Cut 1 lup cheong into thin slices

  5. Cut 4-6 slices of salted mackerel into cubes

  6. Add 2 tbsp oil to pan

  7. Stir fry salted mackerel and lup cheong till fragrant

  8. Add 3 tbsp oil, 20g chopped ginger and 20g chopped garlic to clay pot

  9. Stir fry till fragrant

  10. Add 3 cups rice (washed), 3 cups chicken stock and bring to a boil

  11. Cover and cook rice for 20 mins over medium heat

  12. Stir rice every 10 mins

  13. Add salted mackerel and lup cheong

  14. Add marinated chicken

  15. Cover and cook for another 15 mins

  16. Add 150g of chye sim

  17. Turn off heat, cover and let it steam for 10 mins

  18. Mix 1 tbsp thick dark soy sauce, 1 tbsp light soy sauce, 1/4 tsp white pepper powder, 1 tbsp hua diao jiu, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp sugar

  19. Add 30g chopped spring onions

  20. Add sauce mixture (according to taste)

  21. Cut 500g boneless chicken thighs into 4cm chunks

  22. Marinate with 2 tbsp thick dark soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp cornstarch and 1 cup water

  23. Marinate for at least 2 hours

  24. Cut 1 lup cheong into thin slices

  25. Cut 4-6 slices of salted mackerel into cubes

  26. Add 2 tbsp oil to pan

  27. Stir fry salted mackerel and lup cheong till fragrant

  28. Add 3 tbsp oil, 20g chopped ginger and 20g chopped garlic to clay pot

  29. Stir fry till fragrant

  30. Add 3 cups rice (washed), 3 cups chicken stock and bring to a boil

  31. Cover and cook rice for 20 mins over medium heat

  32. Stir rice every 10 mins

  33. Add salted mackerel and lup cheong

  34. Add marinated chicken

  35. Cover and cook for another 15 mins

  36. Add 150g of chye sim

  37. Turn off heat, cover and let it steam for 10 mins

  38. Mix 1 tbsp thick dark soy sauce, 1 tbsp light soy sauce, 1/4 tsp white pepper powder, 1 tbsp hua diao jiu, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp sugar

  39. Add 30g chopped spring onions

  40. Add sauce mixture (according to taste)