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. ♥
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 oyster sauce, light soy sauce, dark soy sauce, and grated fresh ginger.
Simply mix together chicken meat with all the marinating ingredients and set aside for at least 15 minutes.
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
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 in Rice Cooker
- 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
- Marinate chicken breast with the marinating sauce, set aside for 15 minutes.
- 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.
- 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.
- 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.
- (*) 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.