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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.


  • Ingredients

  • 350g long grain rice, washed and drained well

  • 375ml water

  • 3 chopped anchovies (optional)

  • 3 black Chinese mushrooms, soaked till soft and cut into thin slices

  • 250g deboned chicken meat

  • (A):

  • 1 tbsp oil

  • 1/2 tsp sugar

  • Dash of pepper

  • (B):

  • 1 tbsp light soy sauce

  • 1 tbsp oyster sauce

  • 1/4 tsp pepper

  • 1 tbsp fresh ginger juice

  • 1 tsp sugar

  • 1 tbsp sesame oil

  • 1 tsp cornflour

  • Seasoning (mix together):

  • 1 tsp light soy sauce

  • 1 tsp sugar

  • 1/4 tsp pepper

  • 1/2 tsp Maggi chicken stock granules

  • 1 tsp sesame oil

  • 1 tsp garlic oil

  • 1/4 tsp dark soy sauce


  • 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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