Malaysian Charcoal Claypot Chicken Rice with Crispy Rice Crust

This iconic Malaysian-Chinese one-pot dish layers marinated chicken, Chinese sausage, and shiitake mushrooms over jasmine rice that crackles into a deep golden crust at the bottom of the claypot. Traditionally cooked over fierce charcoal, it finishes with a fragrant drizzle of dark soy and toasted sesame oil just before serving.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 78 gCarbs
• 3 gFiber
• 5 gSugar
• 38 gProtein
• 1180 mgSodium
• 620 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 135 mcgVitamin A

Ingredients

For the chicken marinade

• 500 g (1.1 lb) boneless skinless chicken thighs, cut into 2 cm pieces
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon caster sugar
• 4 cloves garlic, finely minced
• 1 inch (10 g) fresh ginger, grated

For the rice

• 2 cups (400 g) jasmine rice, rinsed until water runs clear
• 2 1/4 cups (560 ml) low-sodium chicken stock, warm
• 1 tablespoon vegetable oil
• 1/2 teaspoon fine sea salt

For the claypot assembly

• 2 Chinese sausages (lap cheong), sliced on the diagonal
• 6 dried shiitake mushrooms, rehydrated and sliced
• 2 cups (120 g) Chinese flowering cabbage (kai lan) or baby bok choy, cut into 5 cm pieces
• 1 small shallot, thinly sliced
• 2 tablespoons dark soy sauce, for finishing
• 1 tablespoon toasted sesame oil, for finishing
• 2 spring onions, thinly sliced, to garnish
• 1 teaspoon fried shallots, to garnish

Directions

1. Combine the chicken pieces with dark soy sauce, light soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar, garlic, and ginger in a bowl; cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Soak the rinsed jasmine rice in cool water for 30 minutes, then drain thoroughly. This step is essential for an evenly tender grain and a crisp bottom crust.
3. Rub the inside of a 24 cm claypot with the vegetable oil using a folded paper towel. Add the drained rice, salt, and warm chicken stock; bring to a brisk boil over medium-high heat, uncovered, for 4 minutes.
4. Arrange the marinated chicken, sliced lap cheong, shiitake mushrooms, and shallot evenly over the partially cooked rice. Lower the heat to medium, cover the claypot, and cook for 15 minutes without lifting the lid.
5. After 15 minutes, scatter the kai lan over the top, re-cover, and continue cooking for 5 more minutes. Increase the heat to high for the final 90 seconds to develop the signature crispy rice crust on the base.
6. Turn off the heat and let the claypot rest, covered, for 5 minutes. Drizzle the dark soy sauce and sesame oil around the edges so they seep down to the crust.
7. Use a long-handled spoon to gently lift portions of the crispy rice from the base and fold them through the toppings. Scatter spring onions and fried shallots over the top and serve straight from the claypot at the table.

Cook’s Notes

• If you do not have a charcoal stove, place the claypot on a gas diffuser over medium heat; never use high direct flame or the pot may crack.
• Soaking the rice for a full 30 minutes is non-negotiable, as it ensures the grains cook through before the crust forms.
• For a more traditional flavor, tuck 2 tablespoons of diced salted fish under the chicken before covering the pot.
• Always set the claypot on a wooden trivet, as it retains extreme heat long after leaving the stove.
• Leftover crispy rice can be pan-fried the next morning with a beaten egg for a brilliant breakfast.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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