Claypot Chicken Rice


250 g (2 cups) uncooked rice, washed and drained well
750 ml (3 cups) or sufficient water to cook rice
350 g (2 medium sized) chicken drumsticks, skinned and cut into bite-size pieces
10 g (5 pieces) shitake mushrooms, well soaked till soft and cut into thin slices
100 g (1 small) carrots, diced
10 g (2 cloves) garlic, chopped finely
10 g (12 cm) ginger, cut into fine strips
15 ml (1 tbsp) cooking oil
Garnishing: Spring onions and coriander leaves, finely chopped

Sauce (A)

15 ml (1 tbsp) light soya sauce
15 ml (1 tbsp) dark soya sauce
20 g (1 tbsp) oyster sauce
5 g (1 tsp) black pepper
15 ml (1 tbsp) fresh ginger juice
15 ml (1 tbsp) sesame oil
20 g (2 tbsp) corn flour

Seasoning (mix together)

5 ml (1 tsp) light soya sauce
5 g (1 tsp) pepper
5 ml (1 tsp) sesame oil


  1. Marinate chicken with (A) for 30 minutes.
  2. Heat oil in a wok and fry garlic and ginger until fragrant. Add and stir fry marinated chicken meat, mushroom slices, diced carrots and seasoning. Dish out and set aside.
  3. Mix rice with water and cook rice as usual in a rice cooker. After seven minutes, or when rice is nearly cooked, add stir fried chicken meat and continue to cook until rice is dry and fluffy.
  4. Dish rice into a serving bowl or claypot and garnish with chopped spring onions and coriander leaves.
  5. Serve hot.

Nutrient content per serving

Calories : 353 kcal
Protein : 19.2 g
Carbohydrate : 50 g
Fat : 8.5 g

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