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

Recipe Description

The arrowroot – also known as arrowhead – comes into season just about now, and is often associated with the Chinese spring festival.

Enjoy it in different ways during its short season.

Recipe Ingredient

  • 1 whole chicken leg
  • 120g arrowroot bulbs (nga ku)
  • 3 dried Chinese mushrooms, soaked
  • 2tbsp canola oil
  • 1tbsp sesame oil
  • 2 shallots, sliced
  • 1 clove garlic, chopped
  • 4 thin slices young ginger
  • 2cups fragrant rice, rinsed and drained well
  • 2 pandan leaves, knotted
  • 1 Chinese sausage, skin removed and sliced thinly
  • Seasoning
  • 1tbsp light soy sauce
  • 1tbsp oyster sauce
  • 1tbsp ginger juice
  • 1tsp thick soy sauce
  • 1tbsp sesame oil
  • 1tbsp pepper
  • 1tsp Shaoxing rice wine
  • Sauce
  • 3cups water
  • 60ml hot water mixed with 1 tsp chicken stock granules


  1. Debone the chicken and cut into cubes. Marinate chicken with the seasoning for at least 30 minutes.
  2. Peel the arrowroot bulbs and cut into cubes. Cut mushrooms into cubes.
  3. Heat the oils in a wok. When hot, sauté the shallots and garlic until fragrant. Add mushrooms and fry briefly. Dish out and set aside.
  4. To the remaining oil in the wok, add ginger and chicken. Fry briskly then dish out and set aside.
  5. Place rice and pandan leaves in an electric rice cooker.
  6. Pour in the sauce ingredients. Allow to cook for at least 10 minutes, or until water has evaporated.
  7. Add the sautéed chicken, mushrooms and sausage. Then add the arrowroot cubes. Cook until rice is done.
  8. Allow to rest, covered, for about 10 minutes before serving.

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1 thought on “Arrowroot Claypot Rice”

  1. Tan cheng heng - January 25, 2016 at 9:57 am

    Fantastic, I used chicken fillet, love this recipe, thanks


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