We used to go for claypot chicken rice dinner as a family every few Sundays when I was small. 6 of us would fit into a car and head out to Tmn Muda where there’s an open-air ‘restaurant’ that serves only claypot chicken rice as the main entree besides some herbal soups options as the sides. We would order 1 large and 1 medium servings for all of us. It was really fun watching the chefs preparing the meals using charcoal as the fire source to slowly cook the chicken rice. Over time, they moved to a proper restaurant. Mom and I still visit the restaurant once in a while when we couldn’t think of what to have and claypot chicken rice is something that is hard to resist! There is a place that my parents claimed to have best claypot chicken rice in KL at Jln Pudu. I bet that’s really true because we waited for our order for more than 1.5 hours. The sky was still bright when we got there and we were still waiting after the sky turned dark! That was really memorable wait, besides the crazy wait at Momofuku Noodle Bar at NYC that my sis and I had to endure recently.
The crispy burnt rice is the best part of the meal 😉 Besides the rice, it normally comes with chunks of chickens, Chinese sausage and a pinch of salted fish. And lotus root soup is my favorite side dish for this meal!
Bought this claypot at Asian store for $6.99 few days ago. I read that it’s best to soak the claypot in rice-rinsed water for 24 hours to avoid crack while using it over heat. And since I wasn’t sure to put the water in the claypot or outside of the claypot, I soaked it in both ways :p
Traditionally, this recipe uses chicken, I have never come across any popular claypot restaurants that use other meat. And drumstick with skin on was used when I made it since that’s the only available ingredient in my fridge but I would say skinless boneless chicken thighs would work best! For my electric gas stove that has heat level 1-10, level 3 works best. I tried level 2 but it wasn’t hot enough to cook the chicken and to create the burnt layer. Though you may need to wait for about an hour for the meal to be ready, it’s really worth the wait because it’s definitely tastes different as compared to making this with rice cooker.
The sauce ingredients used for this recipe consist of dark soy sauce, soy sauce, oyster sauce, sesame oil, and rice cooking wine. Cooking this chicken rice dish provides nice aroma to your meal especially if you include the Chinese sausage! The greens (Choy Sum) is my personal addition as I have to have vegetables in every meal!
- 2 chicken drumsticks (or you can substitute with your preferred chicken parts)
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 3 teaspoons Chinese rice wine
- 3 teaspoons sesame oil
- 2 teaspoons soy sauce
- 2 tablespoons canola oil
- 2 cloves of garlic, minced
- 1-inch piece of ginger, peeled and thinly sliced
- 1 Chinese sausage (Lap Cheong), sliced
- 1 rice-cup of white rice (I used long grain), rinsed in cold water for 2-3 times
- Almost 1-rice-cup of water
- Greens such as choy sum, bok choy, kai lan or spinach chop into 2-inch-wide
- Chopped scallions or chives
- Mix the sauce ingredients with the chicken, let it sit in the fridge for about 20-30 mins.
- Heat the empty claypot with heat level 2
- Heat a pan with the canola oil.
- Put in the ginger and garlic and stir for about 1 minute.
- Add in the chicken and the sauce to the pan, followed by the rice. Mix them together and add Chinese sausage to the pan. Keep stirring for few minutes.
- Turn off the pan heat and transfer the content to the claypot. Add about slightly less than 1 rice-cup of water into the claypot. (Since the rice has been stirred with the sauce, you need less than 1 rice-cup of water and furthermore, the rice should not be too soft for this recipe, thus you may want to add about ¾ cup first and add more if needed later on)
- Increase the heat to level 3 and let it cook for about 45-50 mins.
- Check the claypot occasionally and when you think that the chicken and rice is cooked through, add the greens about 5 mins before you turn off the heat.
- Be careful when you handle the lid or the pot, as it will be hot.
- Add some chopped scallion or chives right before you serve it.