• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 500g (2 pieces) chicken whole leg
  • 300g long grain rice
  • 420ml water
  • [Marinade]
  • 1/4 teaspoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon ginger juice
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornflour
  • 1/2 teaspoon salt
  • [Drizzling Sauce (mixed together)]
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons hot water
  • 1 teaspoon sesame oil
  • [Garnish]
  • 1/2 Chinese sausage (lap cheong), sliced
  • 2 pieces salted fish (optional)
  • chopped spring onions for garnishing


  1. Cut chicken into smaller pieces. Combine the marinade ingredients and allow chicken to marinate in it for 1 hour in the refrigerator.
  2. Wash the rice in several changes of water and place into a claypot with 420ml water. Cook, covered, over medium heat, until water is almost absorbed. Add the chicken with its marinade, the Chinese sausage and salted fish (if using), over the rice, and drizzle in about 2 tablespoons of the sauce. Lower the heat and cook, covered, until rice and chicken are cooked, about 10-15 minutes. Flake rice, cover lid and cook for further 5 minutes. Remove from heat and top with spring onions. Serve immediately.

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2 thoughts on “Claypot Chicken Rice”

  1. Victor - June 26, 2016 at 5:54 pm

    Hello Amy, How do you remove the male pork odour or smell. Thanks Victor

    • Amanda Lessler
      Kuali Admin - June 28, 2016 at 4:35 pm

      Hi Victor,

      Not sure what you mean by male pork odour/smell. Are you referring to an ingredient in this recipe? Thanks for your support.

      The Kuali Team.


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