Claypot Chicken Rice on the Stove: Salted Fish, Lap Cheong and a Crispy Bottom

Claypot chicken rice is one of the great Malaysian hawker comfort foods. Rice cooks in a clay pot with marinated chicken, Chinese sausage and sometimes salted fish, then gets a drizzle of dark soy sauce at the table. The best part is the crispy, smoky crust at the bottom of the pot, which everyone fights over.

Hawkers use charcoal stoves, but you can make an excellent version on a regular gas stove. Here is how, with options if you do not own a claypot.

Ingredients (serves 2 to 3)

Chicken and marinade:

• 350 g boneless chicken thigh, cut into bite-size pieces
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon Shaoxing wine (optional)
• 1 teaspoon cornflour and a pinch of sugar and white pepper

Rice and toppings:

• 1.5 cups jasmine rice, rinsed and soaked for 30 minutes, then drained
• About 1.5 cups chicken stock or water (see below)
• 1 Chinese sausage (lap cheong), sliced
• A small piece of salted fish (ikan masin), diced (optional)
• 3 to 4 dried shiitake mushrooms, soaked and sliced
• 3 slices ginger, 2 cloves garlic, chopped spring onions
• 1 tablespoon oil plus extra for the crust

Sauce for serving: 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sugar and 2 tablespoons hot water, stirred together.

Step 1: Marinate and Prep

Mix the chicken with the marinade and leave it for at least 30 minutes. Soak your claypot in water for 15 minutes if it is unglazed, which helps prevent cracks. If using salted fish, fry the small cubes in a little oil until crisp, then set aside with the oil.

Step 2: Cook the Rice in the Claypot

1. Wipe the claypot dry outside. Add 1 tablespoon of oil, the ginger and garlic and place it on low to medium heat. Never put a cold claypot straight onto high heat.
2. Add the drained rice and stir for a minute to coat it in oil.
3. Pour in the stock. Because the rice was soaked, use a little less liquid than usual: roughly the same volume as the rice. Bring to a gentle boil.
4. When small craters appear on the surface and most of the water is absorbed (about 8 to 10 minutes), spread the chicken, lap cheong and mushrooms on top. Cover.
5. Cook on low heat for 10 to 12 minutes, until the chicken is cooked through.

For the crust, drizzle a tablespoon of oil around the inner edge of the pot near the end, then turn the pot every minute or so over medium heat. Listen for a gentle crackle and smell for toasty, not burnt.

Step 3: Build the Crispy Bottom

Once the chicken is done, drizzle oil around the edges, raise the heat to medium and tilt or rotate the pot over the flame for 3 to 5 minutes so each side of the base gets direct heat. Turn off the heat, scatter the fried salted fish and spring onions on top and leave the lid on for 5 minutes.

Bring the pot to the table, pour over the serving sauce and mix everything together, scraping up the crispy bits.

No Claypot? Use These Instead

• Heavy-bottomed pot or cast iron: follow the same steps. The crust forms well, though without the clay aroma.
• Rice cooker: put soaked rice, liquid and all toppings in together and cook normally. You will not get a crust, but the flavour is still good. For a cheat crust, transfer to a non-stick pan with oil and press it down over medium heat for a few minutes.

For more one-pot ideas, see our rice cooker one-pot chicken rice, which is ideal for weeknights.

Why Soaking the Rice Matters

Hawkers cook claypot rice from raw grains, but they have years of practice and intense charcoal heat. At home, soaking jasmine rice for about 30 minutes softens the outer layer so it cooks evenly in less time, and that means less risk of a scorched base with undercooked rice above it. It also lets you use slightly less liquid, which helps the crust form.

Drain the soaked rice well before adding it to the pot. If you prefer, you can also use day-old cooked rice for a quick version: fry the toppings, add the rice, splash in the sauce and press it down in the pot to crisp. It is not traditional, but it is fast and still tasty.

FAQ

Will my claypot crack on a gas stove?

Claypots crack from sudden temperature changes. Start on low heat, avoid adding cold liquid to a hot pot and never place a hot pot on a wet or cold surface.

Why is my rice still hard?

The liquid may have evaporated too fast. Sprinkle a few tablespoons of hot water over the rice, cover and cook on low heat for a few more minutes.

Can I skip the salted fish?

Yes. Many people do. The dish is still delicious with just chicken, lap cheong and mushrooms.

Claypot chicken rice rewards a little patience: soak the rice, cook it low and slow, and give the crust a few careful minutes at the end. Your kitchen will smell like a hawker centre and the scraped-up bottom will disappear first.