Steamed claypot chicken rice

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Cheat’s claypot chicken rice is one of the most stress-free dinners around. It is just plain rice in the claypot, topped with whatever savoury meat dishes you fancy. Here’s a choice of a hearty meal, perfect for any lazy evenings. This is one of those evenings.

serves 4


4 pieces of free-range chicken thigh (de-boned, sliced)

chicken marinade
2 Tbsp oyster sauce
1 Tbsp dark soy
2 Tbsp light soy
1 tsp brown sugar
1 Tbsp garlic oil
a dash of sesame oil
2 Tbsp Shao Hsing fragrant rice wine
white pepper

1 thumb size ginger (thinly sliced)
dried Chinese mushrooms (soaked and sliced)
a handful of dried kei chi or wolfberries / gojiberries (soaked and drained)
spring onions for garnishing (chopped)
extra garlic oil
extra Shao Hsing fragrant rice wine

light soy
some chopped bird-eye chili


  1. Marinate the sliced chicken thighs for an hour as least or overnight.
  2. Heat up some sesame oil in a frying pan. Saute the ginger slices and pre-soaked sliced mushrooms for 2 minutes.
  3. Add marinated chicken slices into the ginger and mushrooms. Saute a while till the chicken is 50% cooked.
  4. Throw in the wolfberries and a splash of Shao Hsing rice wine.
  5. Remove from heat and gently pour them over some half cooked rice in claypots.
  6. Place claypots into the steamer or steam oven.
  7. Steam for 10 minutes.
  8. Remove from steamer, garnish with chopped spring onions, a drizzle of garlic oil and Shao Hsing rice wine.
  9. Serve with some chopped bird-eye chili in light soy.

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