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One-Pot Claypot Rice Recipe
A classic hearty one-pot meal, the claypot rice is a famous and all-time favourite dish in many Asian households. For an authentic experience, most would usually visit their local hawker centres to feast on this. But with a claypot and a few ingredients, you can just as easily recreate this claypot rice recipe right at home.
Meal: Lunch, Dinner
Cuisine: Hong Kong, Cantonese
Preparation time:
Cooking time:
Total time:
Yield: 6 servings
Ingredients
Marinade:
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- ½ tsp white pepper
- 1 ½ tsp sugar
- 1 tsp cornflour
Claypot rice:
- 6 pieces dried shiitake mushrooms
- 600g chicken, cut into bite-sized pieces
- 10g ginger, thinly sliced
- 8 tbsp cooking oil
- 6 shallots, peeled and sliced
- 25g dried salted fish, chopped
- 600g long-grain rice, washed and drained
- 500g water
- 1 Chinese sausage, thinly sliced
Condiments and garnishes:
- 3 tbsp dark soy sauce
- 2 tbsp flavoured shallot oil
- 1 stalk spring onion, chopped
- 1 stalk coriander leaves, chopped
Equipment
- 1 mixing bowl
- 1 knife
- 1 claypot
- 1 spoon
- 1 small bowl
Directions
- In a mixing bowl, combine the light soy sauce, oyster sauce, sesame oil, white pepper, sugar, and cornflour for the marinade.
- Soak the dried shiitake mushrooms in warm water until soft. Discard the stems and cut them into halves.
- Toss the chicken into the marinade and mix.
- Add in the sliced mushrooms and ginger into the marinade and set aside for 30 minutes, at least.
- Heat the cooking oil in the claypot over a low fire.
- Add in the sliced shallots and fry until golden brown, draining it on a paper towel after.
- Scoop out 2 tablespoons of the shallot oil and set aside.
- Toss in the salted fish and fry until the oil is fragrant and golden brown, then scoop out and set it aside.
- Increase the heat to low-medium.
- Add the rice grains into the claypot and stir to mix.
- Add in the water, cover with the lid and let it gently simmer for 10 minutes.
- Place the marinated chicken pieces on top of the rice, spread the sliced Chinese sausage, and garnish it with the crispy salted fish.
- Cover with the lid and cook for another 15 minutes.
- While the claypot rice is cooking, combine the dark soy sauce and 2 tablespoons of shallot oil that was extracted earlier in a small bowl. Stir to mix.
- Turn off the heat and drizzle the sauce over the claypot rice.
- Garnish with chopped spring onions, coriander, and fried shallots. Serve immediately.
Don’t have a claypot?
Undoubtedly, the best way to cook this claypot rice recipe would be using an actual claypot; however, not all of us have these lying around at home. If you are one of them, you can consider other alternative options such as deep cast iron pans or your regular pots.