The Traditional Chinese One-Pot Dinner
Chinese Claypot Chicken is a Super Simple One-Pot Dinner for One. Enjoy The Wonderful Aromas Found in Traditional Chinese Street Food From Your Own Kitchen!
You will find claypots in South-Eastern China and Hong Kong. But as well as being found in China, both Singapore and Malaysia also host these wonderful meals, making it quite common in this region. Walking down the small backstreets amongst small eateries and large restaurants alike, claypots are found. This sort of meal is fragrant, warming, and very welcoming on a cold day or night.
Great News: Making It Yourself Could Be Easier Than You Think!
We will show you all you need to know about making the cooking at home is fun version of Chinese Claypot Chicken. If you wan to skip straight to the recipe, all you need to do is press the button above and it will take you right there.
There’s No Need To Pre-Cook The Rice
We know that street food stalls rely on fast turnaround to make money. They will sometimes pre-cook the rice to save time. In our opinion, cooking the rice in the clay pot results in more flavor. You can try yourself to see the difference. Some street vendors have many clay pots cooking at one time, helping with throughput. In this way, they can keep rotating the clay pots to make sure they always have some ready as customers pass by.
What’s Inside Chinese Claypot Chicken?
From the bottom up, you will find a layer of fluffy and warm rice. The rice is fragrant and warming, and infused with popular Chinese ingredients. There’s oyster sauce, two kinds of soy sauce, Shaoxing cooking wine, chicken, and fine slices of the delicious Lap Chong sausage. Bringing these flavors together starts a party inside the pot. We’re sending you an invitation now!
Our Chinese Claypot Chicken Ingredients:
½ cup mixed mushrooms
1 chicken thigh, chopped
2cm Lap Chong, finely sliced
1 tbsp light soy
2 tsp dark soy
½ tsp sugar
1 ½ tbsp cornflour
1 tsp Shaoxing wine
2 tsp oyster sauce
½ tsp salt
¼ tsp white pepper
1 spring onion, chopped
1 cup rice
½ tsp salt
1 cup chicken stock
½ tsp ginger, finely chopped
1 tbsp Yeo’s sesame oil
Our Simple 7 Step Method:
- Soak the claypot and lid in water for 30 minutes to prevent it cracking.
- In a bowl, mix mushrooms, chicken, light and dark soy, sugar, cornflour, Shaoxing wine, oyster sauce, salt and pepper, and Lap Chong. Marinate for 5 minutes.
- Using the claypot, pour in rice with the chicken stock, sesame oil, ginger and salt, stir.
- Arrange chicken and mushroom mixture on top of the rice. Place the lid on top to close the claypot.
- On the stove, turn the heat to high and cook the claypot for 5 minutes.
- Turn the heat to low, then cook for a further 25 minutes.
- Once the rice is tender, sprinkle fresh spring onions and serve while it’s hot!
Caring For Your Claypot
The claypot is not like other cookware and this is one of its attractions. This difference comes with a few basic requirements to keep it in shape. You need to first soak it in water for 30 minutes before using it. Failure to do this may cause it to crack while cooking and that’s the last thing you want! You will lose your claypot and the food along with it.
Soaking the claypot is simple. Here’s how we do it: We fill our small sink about half way with hot tap water, then put the claypot in there for around 30 minutes. We like to use hot water. By the time the water is cool, it’s about ready to use. Soaking the claypot should prevent it from cracking under the heat of our stove or grill.
Thinking of Making Our Chinese Claypot Chicken Yourself?
Don’t let the amount of ingredients intimidate you. First, print out the recipe and tick off all the things you already have. Then you will have a small and convenient list to take to the store. Preparation saves time. It’s difficult to resist marching ahead quickly, but getting all your ducks in order helps a lot. Even if it’s chicken you’re cooking.
Make it Now With This Simple Cooking At Home Is Fun Recipe:
Chinese Claypot Chicken
- Clay Pot
- ½ cup mixed mushrooms
- 1 chicken thigh chopped
- 2 cm Lap Chong finely sliced
- 1 tbsp light soy
- 2 tsp dark soy
- ½ tsp sugar
- 1 ½ tbsp cornflour
- 1 tsp Shaoxing wine
- 2 tsp oyster sauce
- ½ tsp salt
- ¼ tsp white pepper
- 1 spring onion chopped
- 1 cup rice
- 1 cup chicken stock
- 1 tbsp Yeo’s sesame oil
- ½ tsp ginger finely chopped
- ½ tsp salt
- Soak the clay pot and lid in water for 30 minutes to prevent it cracking.
- In a bowl, mix together: mushrooms, chicken, light and dark soy, sugar, cornflour, Shaoxing wine, oyster sauce, salt and pepper, and lap chong. Marinate for 5 minutes.
- Using the clay pot, pour in rice with the chicken stock, sesame oil, ginger and salt, stir.
- Arrange chicken and mushroom mixture on top of the rice.
- On the stove, turn the heat to high and cook the clay pot for 5 minutes.
- Turn the heat to low, then cook for another 25 minutes. Once the rice is tender, sprinkle fresh spring onions – serve!
- Be careful as the clay pot will be extremely hot!