Claypot Rice Salted Fish

Traditional claypot, crusted rice, lap cheong, salted fish, and generous servings of chicken? YES PLEASE! 😀
This recipe of 砂煲饭makes an awesome one pot meal for the whole family. We created this recipe to go with the flavours of Pokka’s easy to drink Houjicha! The charred claypot taste (best parts of this dish as usual) and salted fish is perfectly matched with the houjicha’s roasted intensity. No sugar also means zero calories, which means it’s better for your health!

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3Boneless Chicken Thigh (cut into bite sizes)
2cups of jasmine long grain rice
cups of chicken stock / water
tbsp grated ginger
1tbsp Light soy sauce
1tbsp Dark soy sauce
2tbsp Oyster sauce
2tbsp Rice wine / Shaoxing wine
1tbsp Sesame oil
Dash of pepper
1tbsp Cornstarch
1tbsp chopped garlic
4dried mushrooms (pre-soak for at least 1 hour, sliced)
2Lap cheong a.k.a. Chinese sausage (re-soak and remove skin)
1big slice of salted fish
3 4 stalks of bok choy a.k.a. xiao bai cai (blanch)
4shallots (sliced thinly)
2stalks of scallions (garnishing)



Marinate chicken in all ingredients for 1 hour.
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Wash rice grains, drain and soak in 2½ cups of water / chicken broth for 1 hour.
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Pre-soak and remove skin from lap cheong. Slice diagonally and sauté lightly. Set aside.
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Using the same fragrant oil from lap cheong, sauté the salted fish till fragrant. Set aside. Reserve the oil.
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Using the fragrant oil, sauté chopped garlic till fragrant.
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Add in mushrooms and sauté.
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Add in marinated chicken pieces and stir fry lightly (about ¾ cooked), set aside.
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Boil the rice over medium heat till steam appears, this will take about 5 to 8 minutes
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Add in the lap cheong, marinated chicken and cook further over low heat for another 10 minutes.
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Fry shallots till golden brown and fragrant, set aside.
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Add in sauté salted fish in the pot and cook for another 5 minutes. Give it another 5 minutes if you prefer your rice to be a little charr.
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Garnish with bok choy, scallions & fried shallots, with a little drizzle of shallot oil and dark sauce.
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