Daily Cooking Quest

Clay Pot Chicken Rice in Rice Cooker

Feeling homesick and craving for Malaysian clay pot chicken rice? You can make this dish easily with my recipe using a rice cooker, no clay pot required.

One of the food that I miss most from Malaysia is clay pot chicken rice. As its name implies, this rice is cooked in a clay pot and served hot straight from the stove. The smell is just incredible, and the rice at the bottom of the pot will form a burnt crust, which is pretty tasty actually. Since I don’t own a clay pot, the best way to replicate this dish at home is to use a rice cooker. The taste is really close, but the result is sans the crunchy burnt crust, not sure if it is a plus or a minus. I guess, one day in the future when the coating of my rice cooker pot is no longer perfect, I will end up with the said burnt crust anyway. ♥

Ingredients to prepare clay pot chicken rice.

How to prepare the chicken portion of the clay pot chicken rice

The first step is to prepare about 1 pound (450 gram) of bite size chicken meat. You can use either chicken thigh, or chicken breast, though I highly prefer chicken thigh since they are so much juicier. As for the marinade, you will need the following ingredients:

Simply mix together chicken meat with all the marinating ingredients and set aside for at least 15 minutes.

Frying all clay pot chicken rice ingredients together in a wok/frying pan.

Prepare the rest of the ingredients for the clay pot chicken rice

While the chicken is marinating, proceed to prep the rest of the ingredients:

  • mince some garlic
  • slice some ginger
  • slice some rehydrated shiitake mushrooms, I usually soak the mushrooms overnight
  • slice some Chinese sausages
  • wash and drain the rice
  • slice some scallions
  • and finally, measure out salt, sugar, pepper, and sesame oil

Clay pot chicken rice.

Cooking the clay pot chicken rice with a rice cooker

Once all the prep work is done and the chicken has been marinated, it is time to start cooking.

  1. Start on the stove top - Heat some oil in a wok/frying pan and fry garlic, ginger, shiitake mushroom, chicken (with all the marinating sauce), salt, sugar, and pepper. Once the chicken is no longer pink, add rice, mix well and turn off heat.
  2. Finish in a rice cooker - Transfer everything from the wok/frying pan into a rice cooker pot, then add water and sesame oil, and mix well. Push the “cook rice” or “white rice” button and let the rice cooker cook the rice. Once the light turns to “keep warm”, let it rest for another 15 minutes, then open the lid, add scallions, and fluff with a rice paddle/spatula.

The clay pot chicken rice, cooked in a rice cooker, is ready to be served. Enjoy!

Clay pot chicken rice.

Originally published on February 7, 2014. Updated on June 17, 2019 with new photos.

Clay Pot Chicken Rice in Rice Cooker


5.0 from 9 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4

Ingredients

  • 450 gram (1 lb.) boneless skinless chicken thigh/breast, cut into 1 inch cubes
  • 4 tablespoon oil
  • 4 cloves garlic (Indonesian: bawang putih), minced
  • 1 inch ginger (Indonesian: jahe), cut into 6 sliced
  • 3 rehydrated dried shiitake mushrooms, thinly sliced (*)
  • 2 Chinese sausages (Chinese: lap cheong), thinly sliced diagonally
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white/black pepper
  • 2 rice cooker cups rice (or regular 1 1/2 cup rice), washed and drained
  • enough water to cook rice according to your rice cooker (mine needs 3 rice cooker cups)
  • 1 teaspoon sesame oil
  • 2 scallions (Indonesian: daun bawang), thinly sliced diagonally
  • Marinating sauce
  • 1 tablespoon oyster sauce (Indonesian: saus tiram)
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 inch ginger (Indonesian: jahe), grated

Instructions

  1. Marinate chicken breast with the marinating sauce, set aside for 15 minutes.
  2. Heat oil in a frying pan/wok, sauté garlic and ginger until fragrant, about 2 to 3 minutes. Add shiitake mushroom, Chinese sausages, chicken cubes along with all the marinating sauce, then season with salt, sugar, and ground white/black pepper. Cook until chicken is no longer pink.
  3. Add the rice into the pan/wok, stir until well combined. Note that the rice is not yet cooked at this stage, it just got mixed in with the rest of the ingredients in the pan/wok. Transfer all the mixture from the pan/wok into a rice cooker pot, add the required water to cook the rice (this should follow the instruction for your rice cooker), then drizzle with sesame oil.
  4. Cook in the rice cooker, with a simple "cook rice" function or "white rice" function for fancier machines, until it turns to "keep warm", wait for 15 minutes, then open the lid and add the sliced scallions. Fluff the rice with a paddle and serve immediately.

Notes

  • (*) Soak dried shiitake mushrooms in hot water until soft and fluffy, remove stems, then thinly sliced. You can use the soaking water as part of the water to cook the rice.

Comments

  • Donna says:

    Anita I just bought the clay pot today....will make te chicken and rice tomorrow and te schewan chilli oil is also almost ready! thanks for that great recipe

    • Anita says:

      Wow Donna, you are on a roll :) Have fun with the recipe, and I so want to try how your Sichuan chili oil turns out.

  • Catherine Teo says:

    Hi Anita, Which brand of soy sauce and thick soy sauce do you use for this recipe? I wonder if the taste will be off is I were to use the "ABC" brand of thick soy sauce. Regards, Catherine

    • Anita says:

      Hi Catherine, for Chinese recipes, I usually use Pearl River Bridge soy sauce. If you cannot find this, it is better to use other Chinese brands soy sauce since I find Indonesian soy sauce is slightly different than Chinese one. For sweet soy sauce, I use Indonesian brand Bango sweet soy sauce, I am pretty sure ABC sweet soy sauce should work just as well. Cheers :)

  • Jc Chu says:

    Do still need to put the dark soy sauce when cooking the rice in step 3?

    • Anita says:

      Hi Jc, the dark soy sauce, along with the rest of the marinating sauce is cooked with the chicken in step 2. Step 3 is just adding the rice into the mix. I am sorry if the recipe is not clear enough. Cheers!

  • Eve says:

    Hi Anita, I'm just starting to learn how to cook and may need you to clarify further on step 3 (as seen below): 3. Add the rice into the pan/wok, stir until well combined. Transfer all the mixture into a rice cooker pot, add the required water to cook the rice (this should follow the instruction for your rice cooker), then drizzle with sesame oil. When you mentioned add the rice, is it raw rice, or cooked rice? Cos you later mentioned add the required water to cook the rice..... Many thanks in advance!

    • Anita says:

      Hi Eve, in step 3, the rice is added to the pan/wok so it gets mixed with the rest of the ingredients, but it is by no mean "cooked" yet. The rice will be properly cooked in the rice cooker later on. I hope this helps. Cheers!

  • Eve says:

    Thanks heaps! Will give this awesome recipe a try!

  • Lam says:

    Hello Anita, I'm eating it right now and it's delicious! Thank you for the recipe! NB : Your blog is a gem.

  • li xia says:

    Hi Anita, thanks for your great recipes. Can i replace the chicken with pork for this recipe ? Thanks.

    • Anita says:

      Certainly Li Xia :)

  • Larry W says:

    For rice crust on a rice cooker my with pushes the switch again then you get crust

    • Anita says:

      Hi Larry, thank you for the tips :)

  • Kate says:

    Wow this looks delicious! Definitely making this soon!

  • Taylor Kiser says:

    The flavors sound incredible! Can't wait to try this!

  • Tristin Rieken says:

    Oooh I love this recipe! Perfect as is or when camping over the coals and even so easy to make using an instant pot where I can both sear and use the rice cooking function.

    • Anita says:

      Making this when camping would be super awesome indeed.

  • Beth Pierce says:

    What a savory and flavorful dish! I know what I will be having for dinner tonight! Yum!

  • Mikayla says:

    Wow this looks incredible! I love all the flavors in here and can't wait to make this! I'm positive this is going to be a big hit with my family!

    • Anita says:

      This is also always a big hit at home for me as well, Mikayla. If your rice cooker has a 10 cup capacity, feel free to cook double batch! :)

  • lola Osinkolu says:

    I remember trying a similar dish on our trip to Malaysia, I could never really recall what it was! Thanks a lot will surely love it!

    • Anita says:

      This is definitely one of my favorite Malaysian food. I hope it will turn out just like how you remember it, Iola. :)

  • Rosita Stith says:

    What kind of rice did u use?

    • Anita says:

      Hi Rosita, I use medium grain rice. I usually get Nishiki medium grain rice, or Kokuho medium grain rice.

  • Nerissa Onggo says:

    Just made it today and completely in love! This is going to be made on repeat! Both me and my boyfriend had seconds and are very excited for tomorrow's lunch. Thank you!

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...