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Clay Pot Chicken Rice Recipe (Chinese Clay Pot Rice)

Clay Pot Chicken Rice Recipe, is a popular Chinese Home Cooked Rice Dish. It is equally popular in many Asian countries like Singapore. Malaysia, Hong Kong. Clay pot chicken rice is cooked and served in individual portion size clay pots. Many street shops in Asian countries serve this amazing dish. Marinated chicken is cooked along with rice to create a flavourful rice dish. Learn how to make perfect classy pot chicken rice with stepwise pictures and video. 
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 1 servings
Calories: 1346kcal

Equipment

  • Clay Pot
  • Frying Pan

Ingredients

For Chicken Marination

  • 200 grams Boneless chicken thigh cubed
  • 2 tbsp Ginger peeled & chopped finely
  • 2 tbsp Garlic peeled & chopped finely
  • 1 tbsp Toasted sesame oil
  • 1 tbsp Dark soy sauce
  • 2 tsp Vinegar
  • 1 tbsp Brown sugar
  • 1 tsp Salt to taste
  • 1 tsp White pepper powder
  • 1 tbsp Hoisin sauce
  • 1 tsp Chinese cooking wine optional

For Onion Garlic Oil

  • 2 tbsp Oil
  • 1 small Onion peeled & sliced thinly
  • 5 cloves Garlic peeled & chopped

For Sauce

  • 2 tbsp Onion Garlic fried oil
  • 1 tbsp Hoisin sauce
  • 1 tbsp Dark soy sauce
  • 1 tbsp Toasted sesame oil

For Rice

  • ½ cup Jasmine rice
  • ½ cup Chicken stock

For Topping

  • 2 no Spring onions chopped)
  • 1 tsp Toasted sesame oil
  • Fried onions & garlic

Instructions

  • Mix chicken with marination ingredients. Set aside for 30 mins. Soak Jasmine rice in water for 30 mins to 1 hour.
  • Heat oil and add in onions, fry till golden. Remove and set aside. In the same oil fry garlic till crispy and set aside. Now use the onion garlic fried oil for making sauce.
  • In a bowl, combine hoisin sauce, dark soy sauce, fried onion garlic oil and toasted sesame oil. This is your sauce.
  • Now let’s make clay pot rice. Take a clay pot, add in soaked rice. Add chicken stock and bring it to a full boil. Now place as much chicken as you need over rice. Cover and cook on low heat for 15 mins to 20 mins. Now open lid, drizzle in the sauce. Cover again and cook on low heat for 5 mins.
  • Now top with spring onions, fried garlic, fried onions and toasted sesame oil. Mix well and enjoy.

Video

Notes

  • Use small pieces of chicken thigh for this recipe, so it cooks along with the rice evenly.
  • You can use any type of rice in this dish. I prefer to use jasmine rice.
  • You can use any heavy bottom pan with tight fitting lid for this recipe.
  • Serve clay pot chicken rice hot for best taste.

Nutrition

Serving: 1servings | Calories: 1346kcal | Carbohydrates: 76g | Protein: 46g | Fat: 96g | Saturated Fat: 16g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 45g | Trans Fat: 0.3g | Cholesterol: 201mg | Sodium: 5195mg | Potassium: 986mg | Fiber: 4g | Sugar: 27g | Vitamin A: 186IU | Vitamin C: 17mg | Calcium: 138mg | Iron: 4mg
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