Making The Everyday Delicious!

Claypot Chicken Rice

  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 0m


2 cups rice, washed and drained
3 cups chicken stock
2 chicken thighs, cut into bite-sized pieces
5 Chinese mushrooms, soaked & cut into thick strips
1 Chinese sausage, sliced


2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Chinese cooking wine
1 tsp of ginger juice (grate a knob of ginger and squeeze)
1 tbsp sesame oil
½ tsp pepper
½ tsp sugar
½ tbsp corn flour

Prep and Cooking Instructions

1. Marinate the chicken & mushroom with the marinade for at least 1 hour. (I usually marinate it overnight).

2. Put the rice and chicken stock into the HCP, close the lid and bring to boil over medium fire. Once it boils, lower the fire and cook till the stock is absorbed into the rice but still wet.

3. Spread marinated chicken, mushrooms and chinese sausage on top of the rice, close the lid and cook with low heat till the rice is dry and chicken pieces are cooked.

4. If you like, you may sprinkle some fried salted fish and add on some black soya sauce and garlic oil, mix in to combine toppings and rice before serving.

Recipe submitted by Evon Goh, a Munch Ministry member.

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Recipe Comments

Comments (15)

  1. posted by Siti Hajar on January 6, 2012


    I would love to try this..but can i omit the wine or what would be the substitute for that?

    • posted by Evon Goh on January 7, 2012

      I used hua tiao wine, but I think it should be ok to omit it.

  2. posted by Rozana on January 14, 2012

    Hi Evon, can i use finely grated ginger instead of the juice? Any difference to the taste?

  3. posted by sally on February 29, 2012

    hi will the taste change if i use a rice cooker to cook it instead?

    • posted by Evon Goh on March 5, 2012

      I have tried using rice cooker but it tends to be more wet & it doesn’t have the charred rice at the bottom. It’s ok but doesn’t taste as good as the one done on the HCP.

  4. posted by Valerie on February 29, 2012

    If we cook 2 cup of rice, how much water must we pour?

  5. posted by Christine on March 1, 2012

    HI Evon,the lid is closed once rice is boil?

  6. posted by Rachel on March 3, 2012

    Hi Evon, thanks for your recipe! Tried it out for dinner and it tasted really yummy! :)

    • posted by Evon Goh on March 5, 2012

      Glad that you like it! :)

  7. posted by Pearly Lee on March 14, 2012

    Looks delicious!= Can I know what size of pan are you using (I only have the smallest version)? How about the fire – do we need to control the fire in order to cook the rice?

  8. posted by Michelle on March 15, 2012

    Hi Evon, did you cook the above portion using the normal or ocher pan? Is the normal happy call pan deep enough? Thanks :)

  9. posted by Audra fong on July 27, 2012

    Lovely and quick. Will do again! Thx for sharing!

  10. posted by Teo Susanna on March 4, 2013

    May I know what size is yr HCP. Think my is 27.5 cm. Thx

  11. posted by Angelina Joelyn on June 4, 2013

    Hi Evon, just try the recipe. Is nice and yummy. And it is so easy.
    Prepare for my next day lunch.
    I didn’t put the cook wine and ginger juice. But I marinated my chicken and mushroom for 1 day in the fridge. I using drumsticks, but I take out the bone. So the bones can used to cook the soup based for others dishes.
    I use chicken stock add water, instead of pure chicken stock. It come out nice too.

    • posted by Louisa on June 5, 2013

      Thanks for sharing Angelina! :)


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