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ClayPot Chicken Rice

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This is an awesome one pot meal… aka “nga po kai farn” … the best bits is the rice at base of claypot that is kinda a little ‘burnt’ & crispy 🙂


The claypot I used … this one is glazed on the inside so makes cleaning easier.


Marinate the chicken pieces with the marinade ingredients for about 30 minutes … you may use bone-in or boneless chicken pieces


Chinese pork sausages aka lap cheong … sliced thinly on the diagonal … I used 2 pieces


This is an optional ingredient as some people don’t like the smell of salted fish but we simply love it … gives the rice that added aroma and taste once mixed into the rice


The salted fish is put on a saucer topped with shredded ginger and is put atop the claypot chicken rice as it is cooking to steam the salted fish


The one-pot meal ready to be served up … absolutely yummy! Seen here topped with the salted fish & sprinkled with some diced spring onions… serve up with some stir-fried mung bean sprouts or stir-fried soya bean sprouts 


Ingredients :

500g Thai fragrant Jasmine rice

1 whole chicken leg

1 pc Chinese pork sausage (“lap cheong”)

60g “mooi heong” salted fish

6g ginger, shredded

1 tsp diced spring onions

800 chicken stock/water

Marinade :

½ Tbsp oyster sauce

1 tsp dark soy sauce

1 tsp light soy sauce

½ tsp ground white pepper

½ tsp sesame oil

½ Tbsp ginger juice

Sauce : (mix well)

½ Tbsp oyster sauce

1 tsp dark soy sauce

1 tsp light soy sauce

½ cup chicken stock

½ Tbsp “Shaoxing” wine

½ tsp sesame oil

1 Tbsp fried shallots oil

Method :

  • Cut the chicken into bit-sized pieces and marinate chicken with the marinade ingredients for about 30 minutes
  • Wash the rice, drain and put into a large claypot … pour in the chicken stock/water and bring to the boil
  • Cover, cook until stock almost absorbed then arrange chicken pieces and Chinese sausages on top immediately ….then place the plated salted fish topped with ginger shreds atop … cover and simmer until chicken rice and chicken pieces are cooked thoroughly over low heat
  • Remove from heat, pour in sauce ingredients and slide the salted fish + shredded ginger  from saucer atop and sprinkle with diced spring onions and serve up with stir fried mung bean sprouts or stir fried soya bean sprouts

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