A few months ago, I came across this Claypot Chicken Rice Recipe Without Claypot. Since then I’m trying to perfect the recipe over and over again before I posted on my Youtube Channel. Yes! I want it to be perfect for you guys.

After a couple times of trial and error, I think this is my best version of Claypot Chicken Rice Recipe Using Rice Cooker.

Like many, I love claypot chicken rice. This is one of my favorite hawker stalls food, but most of the time I’m disappointed with the flavor from the hawker stall. It really hard to get a good one here in my neighborhood. Normally, when I did, I’d stick with it for a long time.

Making Claypot Chicken Rice Recipe In Rice Cooker is a blessing. It’s not that difficult and needs little supervision to make one. The best part, It’s a one pot dish, so no fuss of stir-frying another dish to go with it. Totally convenient and efficient.

The flavor of making my own Claypot Chicken Rice Recipe Without Claypot is amazing. I can adjust the saltiness and flavor according to my style. Once you know the steps of making it, then you can twist and turn according to your liking.

However, you want to make sure the combination of sauce is right if you want to get the most flavourful Claypot Chicken Rice Recipe Without Claypot.

Okay, without further ado. Let me show you how to make it. You can also watch my Youtube video on how to make this dish. Once you’re there, don’t forget to subscribe to my Channel.

Happy Cooking!

Claypot Chicken Rice Recipe Using Rice Cooker

Servings: 3-4

Part A
Marinate Chicken at least 2 hour or overnight with:-
450g chicken meat
1.50 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp dark soy sauce
2 tbsp ginger juice
3 tsp sesame oil
1 tbsp Shaoxing wine
1.50 tsp cornflour
1 tsp sugar
1/4 tsp white pepper

Part B
Ingredients to stir fry the marinated chicken :
3 tbsp cooking oil
4 dried Chinese mushroom, soaked and sliced thinly
5 shallot, minced
2 garlic, minced
1/2 cup water

2 tbsp Shaoxing wine
1/2 tsp salt

Combine sauce for the stir fry :
2 tbsp light soy sauce
1 tsp dark soy sauce
1/2 tsp sugar
1.50 tbsp oyster sauce
A few dashes of white pepper
1 tsp shallot oil
2 tsp sesame oil

Part C
Ingredients to cook the rice :
2 cup white rice
1 cup of water

Other Ingredients:
One Chinese sausage, thinly slice.
Some chopped spring onions
Some fried shallot
Blanched Bok Choy
50-100ml water, when necessary

Optional ingredients:
One pc Salted fish
Sprinkle 1/4 tsp sugar


1. Cut 450g chicken into bite-size pieces.

2. Marinate chicken with the following ingredients for overnight.
1.50 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp dark soy sauce
2 tbsp ginger juice
3 tsp sesame oil
1 tbsp Shaoxing wine
1.50 tsp cornflour
1 tsp sugar
1/4 tsp white pepper

3. Wash and drain 2 cups white rice. Add rice to the rice cooker with 1 cup water. Cover and start to cook rice.

4.Heat 3 tbsp oil in a wok. Add minced garlic and shallot slices. Stir-fry until slightly fragrant.

5. Add mushroom slices — Cook for 30 seconds.

6. Throw in the marinated chicken and the combined sauce. Cook for a few seconds more before adding 1/2 cup water. The chicken should be 80% cook. The sauce should be slightly thicker and saltier a little. Before done, add in the Shaoxing wine and give a quick stir.

7. Check on the rice. When the rice starts to steaming, add the chicken and gravy. And 50ml water. Also, add in the Chinese sausage slices.

8. If you like, you can add in 1 medium slice salted fish on top of the chicken. Sprinkle 1/4 tsp sugar on it.

17. Cover the rice cooker. And let the chicken and rice continue to cook until done.

18. Once done, take out the salted fish. Tear out the meat and remove the bones. Add back the salted fish to the rice and chicken.

19. Sprinkle with fried shallot and chopped spring onion, give a quick mix with the chicken and rice.

20. Blanch Bok Choy and serve with the rice.


Tips :
1. Everyone will have a different kind of rice cooker, therefore when necessary add a little water or continue to cook another round if the rice is still raw.

2. If you want to get the burnt marks or crust from the rice, left the rice in the rice cooker for a longer time. Eventually, when the bottom layer doesn’t have any more moistures, it will be burned.

3. If the rice you cooked end up soft, this usually because of too much water. Feel free to cut the water level. Normally, what I did was cutting my water level to less than 20-30% from the usual usage. If it too dry, I’d just add a little water later.

With love from our simple kitchen to yours.

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