How to make Claypot Chicken Rice (煲仔饭) in a cast iron pot

Chinese sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat and calories.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce + sugar

Hoisin sauce offers a similar sweetness.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat alternative.

Combine sauce mixture in a bowl and mix well. Pour marinade onto chicken and mix thoroughly. Marinate for a few hours (overnight in fridge preferable).

Place dried shiitake mushrooms in a medium-sized bowl and add water to soak overnight. If you don’t have time, soak for approximately 30-60 minutes in warm water. Rinse mushrooms and squeeze out water. Chop into slices and set aside.

Rinse raw rice until the water runs clear. Soak rice in water for 30 minutes.

Slice chorizo diagonally, set aside. (If using lap cheong, soak in hot water to soften for 10-15 minutes, remove waxy coating and slice diagonally into thin slices).

Slice spring onion and remove washed/soaked coriander leaves from stems, set aside.

Wash salted fish with water, pat dry, dice into small squares, set aside.

Drain rice after soaking and add into a medium-sized cast iron pot. Add 2 cups of chicken stock and 2 tablespoons of butter (or chicken fat). Heat pot over medium flame for 7 minutes (covered). Turn to low flame until the stock is almost absorbed by the rice, about 1½ minutes.

Remove the cover and arrange marinated chicken and mushrooms on top of the rice. Cover and continue to simmer over low fire for 15 minutes.

Off flame and let rice rest for another 10 minutes on the stove (covered).

Remove cover and garnish with sausage, salted fish, spring onions, and coriander leaves.

When ready to eat, mix the rice evenly. Scrape the rice from the bottom while still warm.

Serve straight from the cast iron pot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens