Claypot Chicken Rice

Claypot chicken rice is the Malaysian answer to a rainy evening: rice cooked in a clay pot with chicken, Chinese sausage, and mushrooms, all in one fragrant pot. The rice absorbs chicken broth, soy, and sesame oil as it cooks, and the pot develops a crisp, golden crust at the bottom, while a splash of dark soy over the top at the table is traditional, because the burnt bits at the bottom are not a mistake; they are the point. It is sold at specialist stalls that have been running for decades, and the regulars have standing orders.

One pot, a crispy rice crust, and everything in it

The chicken stays silky from the brief marinade, the sausage adds a sweet, smoky richness, and the mushrooms soak up everything around them, while the crusty rice at the bottom, browned and nutty, is the treasure everyone angles for. The rice is best cooked in a proper clay pot, but a heavy saucepan works as long as you are patient with the heat. It is a complete meal in one pot, and the washing-up is a single dish, which is part of its charm.

Craving more? Explore all Malaysian Kitchen recipes.

Master the rice and you master the dish: How to Cook Perfect Rice Every Time. This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

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