Published Sep 27, 2024 Updated Nov 12, 2024
Helpful Tips For Home Cooks
Here are my top five (5) cooking tips for the best claypot rice with chicken: This recipe showcases the version commonly found in Malaysia, which happens to be my favorite, another being Hainanese Chicken Rice. Making it at home is easier than you might think, and the end result is absolutely delicious. While traditionally cooked on a short charcoal stove, you can also use a deep cast-iron pot or a rice cooker. I made this on a gas stove, so adjust the timing if you choose charcoal. Don’t worry if the ingredients at the bottom burn a bit; those crunchy bits are the best part!
Why This Recipe Works
I love homemade recipes; first of all, it’s often better—and healthier—than eating out because:
Extra Ingredients: I can tailor the ingredients and flavors to my preference. I love adding plenty of tender chicken, extra mushrooms, and lap Cheong for richer flavors. Authentic Malaysian claypot chicken rice often features salted fish as a topping, which you can opt out of if you’re not a fan. Customization: You can use skinless and boneless chicken for this recipe, allowing you to create the perfect blend of textures and tastes. Authentic Taste: Achieve that satisfying smoky flavor easily with a simple claypot.
Shopping Guide
Here are my tips when shopping for a Chinese claypot or sand pot (shā guō)/砂锅:
When shopping for a Chinese claypot, I look for one made from unglazed clay because it holds heat well and cooks evenly. I prefer a sturdy pot with thick walls for durability and a tight-fitting lid to seal in moisture and flavors during the cooking process. I recommend claypot which is 22-24 cm diameter including with a handle for easy handling. Make sure it’s compatible with the heat source in your kitchen. If you have an induction cooker, you need to ensure that the claypot is induction-compatible. Look for claypots with a flat, magnetic base, as traditional unglazed claypots typically aren’t suitable for induction cooking.
Sidenote: You can find Chinese claypots at Asian supermarkets or buy them online. There are two types available: with or without handles. I recommend the ones with a handle for easier handling.
Chicken thigh: You can use chicken quarters, chicken breasts, or a combination of different parts of the chicken, including skinless and boneless meat. Chinese sausage: Known as lap cheong in Chinese, this sausage imparts iconic flavors to the rice. White rice: Use long grain rice and avoid short grain rice, as it is too sticky for this recipe. Dried shiitake mushrooms: To prepare, soak them in warm water until tender, rinse to remove any grit, squeeze out excess water, cut off the stems if desired, and slice as needed. Soy sauce and oyster sauce: These lend umami flavor to the dish. Cooking wine: Use Shaoxing wine or Chinese rice wine for the best flavor. Sesame oil: This elevates the dish with its fragrance and aroma.
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