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Claypot Chicken Rice

Claypot Chicken Rice
Colorful Fried Rice

Ingredients A

  • 2 cups rice
  • 1 skinless chicken breast & 2 chicken drumsticks
  • 1 stalk scallion (chopped)
  • 3 inches ginger (peel the skin and chop into thin strips)
  • 6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)
  • 1 small piece salted fish (cut into small pieces)
  • 2 Chinese sausage (sliced) – optional


  • Chop the chicken breast and chicken drumsticks into pieces.
  • Add the chicken seasoning and mix well. Marinate for an hour in the fridge.
  • Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour.
  • Add the rice seasoning and cooking oil into the rice and start cooking the rice.
  • At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms.
  • Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish out and set aside.
  • Deep fry the salted fish and set aside.
  • Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
  • Leave the rice cooker on “Stay Warm” for 15 – 20 mintues before serving.
  • Top the chicken rice with fried salted fish and serve immediately.