Malaysian Claypot Chicken Rice

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This beloved Malaysian one-pot classic features jasmine rice gently steamed in a claypot with marinated chicken, Chinese sausage, and shiitake mushrooms, finished with a prized crispy rice crust at the bottom. Dark soy and oyster sauces infuse every grain while the claypot's gentle heat locks in deep, smoky flavor.

Nutrition Facts

Per serving (estimated)

• 645 kcalCalories
• 26 gFat
• 7 gSaturated Fat
• 70 gCarbs
• 3 gFiber
• 4 gSugar
• 32 gProtein
• 1180 mgSodium
• 580 mgPotassium
• 80 mgCalcium
• 3.8 mgIron
• 6 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the chicken and marinade

• 4 bone-in, skin-on chicken thighs (about 600 g total)
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon sesame oil
• 1/2 teaspoon ground white pepper
• 1 tablespoon cornstarch

For the rice base

• 2 cups jasmine rice, rinsed and drained
• 3 shallots, thinly sliced
• 4 garlic cloves, minced
• 1 inch fresh ginger, thinly sliced
• 2 1/4 cups water mixed with reserved mushroom soaking liquid
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 2 tablespoons vegetable oil

For the toppings

• 2 Chinese sausages (lap cheong), thinly sliced on the diagonal
• 6 dried shiitake mushrooms, rehydrated and sliced (liquid reserved)
• 1 small piece salted fish (about 20 g), optional
• 1 teaspoon sesame oil, for finishing

For serving

• 3 scallions, thinly sliced
• 1/2 English cucumber, thinly sliced
• Fresh cilantro leaves
• Sweet soy sauce or extra dark soy sauce, for drizzling
• Chili paste or sambal, to taste

Directions

1. In a bowl, combine the chicken thighs with light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch. Massage well, cover, and marinate in the refrigerator for at least 20 minutes, ideally 1 hour.
2. Place the claypot over medium heat and add the vegetable oil. Once shimmering, add the salted fish if using, shallots, garlic, and ginger and sauté for 1 to 2 minutes until fragrant and lightly golden.
3. Add the rinsed jasmine rice and stir to coat each grain in the fragrant oil for about 1 minute. Pour in the water and reserved mushroom liquid, then stir in the dark soy sauce and light soy sauce.
4. Arrange the marinated chicken thighs skin-side up on top of the rice, then scatter the sliced Chinese sausage and shiitake mushrooms around and over the chicken.
5. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting and cover the claypot with its lid. Cook undisturbed for 25 minutes, resisting the urge to lift the lid, until the rice has absorbed the liquid and the chicken is cooked through.
6. Increase the heat to medium and cook uncovered for 2 to 3 minutes to develop a crispy golden crust on the bottom of the rice. Listen for a faint crackling sound to confirm the crust is forming.
7. Turn off the heat, replace the lid, and let the claypot rest off the heat for 5 minutes. This steams the rice further and ensures a tender, fluffy texture.
8. Drizzle the top with sweet soy sauce or extra dark soy sauce and scatter the sliced scallions and cilantro leaves over the chicken.
9. Serve directly from the claypot at the table with cucumber slices and chili paste on the side. Stir the crispy rice crust up from the bottom just before eating so every bowl gets a bit of crunch.

Cook’s Notes

• If you don't own a claypot, a heavy-bottomed Dutch oven or cast-iron pot with a tight lid makes an excellent substitute.
• For the best crispy rice crust, finish over direct medium heat on a gas stove for a few minutes; induction cooktops may need an extra 2 to 3 minutes.
• Marinate the chicken overnight for deeper flavor and noticeably more tender meat.
• Save the rich drippings pooled at the bottom of the claypot to drizzle over each bowl – they're packed with concentrated savory flavor.
• Add a handful of baby bok choy or choy sum during the last 5 minutes of steaming for a complete one-pot meal.

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