🍲 Claypot chicken rice

Name: Claypot chicken rice
Total time: 60 min
Yield: 2
Cuisine: Malaysia · Kuala Lumpur and the Malay Peninsula
Ingredients: 250 g long-grain rice; 320 ml water or chicken stock; 300 g boneless chicken thigh, cut into pieces; 1 Chinese sausage, sliced; 3 tbsp soy sauce, 1 tsp sugar; 20 g ginger, julienned; 2 scallions, sliced; 1 tbsp vegetable oil

Origin: Malaysia · Kuala Lumpur and the Malay Peninsula

920kcal

per serving · 400 g

230kcal

per 100 g

40 gProtein10 g / 100 g

28 gFat7 g / 100 g

132 gCarbs33 g / 100 g

Claypot chicken rice is a hawker favourite of rice cooked in a clay pot with soy-marinated chicken, slices of Chinese sausage, ginger and scallions. The chicken juices and soy sauce seep into the rice as it steams, and a crisp, caramelised rice crust forms at the bottom. It is served bubbling in the pot and mixed at the table, often with a dash of extra soy sauce.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken, chinese sausage

Not veganbecause of: chicken, chinese sausage

Contains porkbecause of: chinese sausage

Contains glutenbecause of: soy sauce

Not keto33 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

ricechickenchinese sausagesoy saucegingerscallions

Recipe

2 servings60 min

Ingredients

250 g long-grain rice
320 ml water or chicken stock
300 g boneless chicken thigh, cut into pieces
1 Chinese sausage, sliced
3 tbsp soy sauce, 1 tsp sugar
20 g ginger, julienned
2 scallions, sliced
1 tbsp vegetable oil

Method

Marinate the chicken with 2 tbsp soy sauce, the sugar and the ginger for 20 minutes.
Rinse the rice, put it in an oiled clay pot with the water and bring to the boil uncovered.
When the water is nearly absorbed, spread the chicken and sausage on top, cover and cook on low heat for 15 minutes.
Drizzle the remaining soy sauce and a little oil around the rim and cook for 3–5 minutes more to form a crust.
Scatter with scallions and mix at the table.

How to make it lighter

Use skinless chicken thigh or breast and leave out the sausage for a leaner pot.
Add steamed greens on the side and serve a smaller scoop of rice.
Keep the oil around the rim to about a teaspoon — the crust still forms.

History

The dish has Cantonese roots and was brought to Malaysia and Singapore by Chinese immigrants. It is now a classic of Malaysian hawker centres, especially in Kuala Lumpur, where it is cooked in rows of clay pots over charcoal.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →