Claypot chicken rice

Claypot chicken rice

The Real Food of China
Leanne Kitchen

This is another dish that’s easy to make — once all the ingredients are prepared, they are simply thrown in the claypot and cooked together. This home-style dish, common in the south, is traditionally cooked over a charcoal fire, which imparts a special flavour, but it works just as well on the stovetop or in a 180°C oven. If you don’t have a claypot (although they are easy enough to find in Asian grocers), use a regular saucepan.


Quantity Ingredient
200g glutinous rice
100g long-grain rice
40g small dried scallops
25g dried shrimp
5 dried shiitake mushrooms
5 spring onions, finely chopped
2 chinese pork sausages, finely sliced
2 tablespoons light soy sauce
2 tablespoons vegetable oil
800g french-cut chicken drumsticks


  1. Combine the glutinous and long-grain rice in a bowl, cover with warm water and soak for 1 hour. Put the dried scallops, shrimp and shiitake mushrooms in separate heatproof bowls, cover each with boiling water and soak for 30 minutes. Drain the rice well. Drain the scallops and mushrooms, reserving the soaking water, and drain the shrimp, discarding the soaking water.
  2. Finely chop the mushrooms and shrimp and combine with the spring onions and sausages in a bowl. Using your fingers, pull the scallops into thin shreds, then add them to the bowl.
  3. Measure and combine the reserved soaking liquids in a bowl to make 435 ml, adding water as necessary if you don’t have enough. Add the soy sauce to the liquid.
  4. Heat the oil in a large claypot over a medium heat, then add the sausage mixture and cook, stirring, for 4–5 minutes. Add the chicken and stir to combine. Cover the pot and cook the chicken for 5 minutes, then add the soy sauce stock and drained rice and bring to a simmer. Cover the pot tightly, reduce the heat to very low and cook for 30 minutes, or until the liquid has been absorbed (try not to remove the lid too much during cooking). Remove the pot from the heat and set aside for 5–10 minutes, covered, or until the rice is tender and the chicken is cooked through. Serve immediately.
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