Daily Cooking Quest

Clay Pot Chicken Rice in Rice Cooker

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. I don’t have a clay pot, so the best way to replicate this at home is using my 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. ♥

Clay Pot Chicken Rice in Rice Cooker

Clay Pot Chicken Rice in Rice Cooker

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4


  • 400 gram boneless skinless chicken 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 shiitake mushrooms (fresh or dried, though dried is better), thinly sliced (*)
  • 2 Chinese sausages (Chinese: lap cheong), thinly sliced diagonally
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white 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 soy sauce
  • 1 tablespoon dark soy sauce
  • 2 inch ginger (Indonesian: jahe), grated


  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 breast cubes along with all the marinating sauce, then season with salt, sugar, and ground white pepper. Cook until chicken is no longer pink.
  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.
  4. Cook in the rice cooker until it turns to "warm", wait for 15 minutes, then open the lid and add the sliced scallions. Fluff the rice with a paddle and serve immediately.


  • (*) If using dried shiitake, soak the mushrooms in hot water until soft and fluffy, remove stems, then thinly sliced. Use the soaking water as part of the water to cook the rice.


  • 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 :)

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