Claypot Rice

Mains
Poultry
Rice
Rice cooker

Easy Level:

Cook Time:

Servings:

4

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!

Steps

1

Cut 500g boneless chicken thighs into 4cm chunks
Cut 500g boneless chicken thighs into 4cm chunks
Mark as completed

2

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

3

Marinate for at least 2 hours
Marinate for at least 2 hours
Mark as completed

4

Cut 1 lup cheong into thin slices
Cut 1 lup cheong into thin slices
Mark as completed

5

Cut 4-6 slices of salted mackerel into cubes
Cut 4-6 slices of salted mackerel into cubes
Mark as completed

6

Add 2 tbsp oil to pan
Add 2 tbsp oil to pan
Mark as completed

7

Stir fry salted mackerel and lup cheong till fragrant
Stir fry salted mackerel and lup cheong till fragrant
Mark as completed

8

Add 3 tbsp oil, 20g chopped ginger and 20g chopped garlic to clay pot
Add 3 tbsp oil, 20g chopped ginger and 20g chopped garlic to clay pot
Mark as completed

9

Stir fry till fragrant
Stir fry till fragrant
Mark as completed

10

Add 3 cups rice (washed), 3 cups chicken stock and bring to a boil
Add 3 cups rice (washed), 3 cups chicken stock and bring to a boil
Mark as completed

11

Cover and cook rice for 20 mins over medium heat
Cover and cook rice for 20 mins over medium heat
Mark as completed

12

Stir rice every 10 mins
Stir rice every 10 mins
Mark as completed

13

Add salted mackerel and lup cheong
Add salted mackerel and lup cheong
Mark as completed

14

Add marinated chicken
Add marinated chicken
Mark as completed

15

Cover and cook for another 15 mins
Cover and cook for another 15 mins
Mark as completed

16

Add 150g of chye sim
Add 150g of chye sim
Mark as completed

17

Turn off heat, cover and let it steam for 10 mins
Turn off heat, cover and let it steam for 10 mins
Mark as completed

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
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
Mark as completed

19

Add 30g chopped spring onions
Add 30g chopped spring onions
Mark as completed

20

Add sauce mixture (according to taste)
Add sauce mixture (according to taste)
Mark as completed

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