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Claypot chicken rice

A delicious, mouth-watering yet easy modified version of the popular Singaporean Chinese hawker dish, made in a rice-cooker or on the stove instead of in a claypot.



  • 1.

    Marinade chicken with (B) for 30 minutes. Marinade anchovies with (A) and leave aside for 10 minutes.

  • 2.

    Heat 1 tbsp oil in a wok and stir-fry marinated chicken meat. Add mushroom slices and seasoning. Dish out and put aside.

  • 3.

    Mix rice with water and add marinated anchovies. Put rice into a rice cooker and cook rice as usual. After seven or eight minutes, or when rice is almost cooked and dry, add stir-fried chicken meat and continue to cook till rice is completely cooked.

  • 4.

    Dish rice into a serving bowl and garnish with chilli strips, chopped spring onions and coriander leaves. Serve hot. Yummmmmmmm!


If you have access to Chinese sausage, this too can be added while stir-frying the chicken. Slice before adding. It's sweet meat gives another dimension to the the flavour of the dish.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Claypot chicken rice.


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