Guangdong claypot rice cooks at exactly 248°F—any hotter and the precious bottom crust burns instead of caramelizing.
Chicken Claypot Rice
Savor the mouthwatering goodness of Chicken Claypot Rice, a cozy dish that brings warmth to any table! Infused with aromatic soy sauce, tender chicken, and vibrant veggies, this one-pot wonder is all about layering flavors and textures. Get ready to dig into a comforting meal that’s as easy to make as it is delicious!
The Story
This Cantonese masterpiece emerged in 1920s Hong Kong when street vendors discovered that cooking rice and meat together in clay pots over charcoal braziers created a crispy bottom crust—the coveted 'socarrat' that Spanish paella cooks would recognize instantly, proving that brilliant minds think alike whether you're in Guangzhou or Valencia.
Regional Twist
In Singapore's Chinatown, they replace the salted mackerel with lap cheong sausage and double the ginger, creating a sweeter, more aromatic version that locals devour at 2am hawker stalls.
Prep
15
min
Cook
20
min
Serves
2
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- a pinch msg
- 1 tsp (5 ml) sake
- 1 piece spring onion
Pantry Items
Amounts also listed in instructions below
- chicken (to taste)
- cornstarch (to taste)
- ginger (to taste)
- 100 g jasmine rice
- kecap manis or dark soy sauce (to taste)
- light soy sauce (to taste)
- salt (to taste)
- salted mackerel (to taste)
- sugar (to taste)
- vegetable oil (to taste)
- 170 ml water
- white pepper (to taste)
👨🍳 Instructions
- 1
Add the chicken to a bowl and add the ingredients for the marinade. Mix until thoroughly coated.
- 2
Heat a claypot or saucepan on medium heat. Add 1 tsp vegetable oil.
- 3
Add the rice and water. Put the lid on, turn the heat to highest and bring to a boil.
- 4
Boil for 3-5 minutes.
- 5
Place the chicken on top of the rice and spread out evenly. Sprinkle the ginger on top followed by a piece of the salted mackerel.
- 6
Place the lid back on, turn the heat to lowest and cook for a further 13 minutes.
- 7
Sprinkle the spring onions over the top, pour in the sauce.
- 8
Let it sit for 2 minutes with the lid on then enjoy!
💡 Pro Tips
- ✓Use a 1.7:1 water-to-rice ratio (170ml water to 100g rice) for claypot rice because the clay retains more moisture than metal pots, preventing the rice from becoming mushy while ensuring proper steam circulation.technique1.7:1 ratio
- ✓Cook on highest heat for exactly 3-5 minutes during the boiling phase to create sufficient steam pressure, then immediately drop to lowest heat to prevent the bottom from burning while maintaining the 212°F internal temperature needed for proper rice cooking.timing3-5 minutes boiling, 212°F
- ✓Add chicken pieces only after the initial boiling phase because placing raw protein on uncooked rice prevents proper heat distribution and can result in unevenly cooked rice with soggy spots.technique
- ✓Let the finished dish rest for exactly 2 minutes with the lid on to allow residual steam to finish cooking the rice and redistribute moisture evenly, preventing a gummy texture from immediate serving.timing2 minutes
- ✓Toast the rice in oil for 30-60 seconds before adding water to create a protective coating around each grain, which prevents excessive starch release and maintains individual grain structure during the 13-minute steaming phase.technique30-60 seconds
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