Claypot Chicken Rice

Claypot Chicken Rice


1 cup jasmine rice (rinsed and drained)

1 cup water

400g chicken drumsticks (chop into pieces)

1 piece Chinese sausage (sliced)


1 tbsp chopped young ginger

1 tbsp chopped garlic

1 tbsp light soy sauce

1 tbsp oyster sauce

½ tsp cooking caramel

1 tbsp Chinese cooking wine

1 tsp extra virgin sesame oil

½ tsp sugar

1/8 tsp ground white pepper


2 tbsp sliced spring onion

Preparation Instructions:

  1. Combine the chicken pieces with the marinade ingredients. Leave in the fridge overnight.
  2. Remove the marinated chicken pieces from the fridge 30 minutes before cooking time.
  3. Add the jasmine rice and water into the claypot. Add lid and bring to a boil. Continue to cook until water almost dried up.
  4. Open lid, arrange chicken pieces and sausage on the rice, add lid and cook over low heat for 15 minutes.
  5. Turn off heat, keep warm for 5 minutes.
  6. Remove and garnish with sliced spring onion.

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