clay pot chicken

Clay Pot Chicken

Chicken rice cooked in clay pot. Chinese sausages and shitake mushrooms complete this one meal dish.


  • 6 dried shiitake mushrooms
  • 750gms skinless chicken thigh fillets, cut into small cubes
  • 2 tablespoon brown sugar
  • 2 teaspoon corn starch
  • 1 tablespoons oyster sauce
  • 2 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • 1 teaspoon white pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 3 Chinese sausages, sliced diagonally into 1/4-inch pieces
  • 2 cup Basmati rice, rinsed and drained
  • 1 cup chicken or veg stock and 1 ½ cup water
  • 2 green shallots finely chopped
  • 2 red chillies finely sliced

 Soak mushrooms in warm water until soft. Squeeze excess water from the mushroom and pat it dry.

Remove the stems and thinly slice the caps and set aside.

Marinate chicken with brown sugar, corn starch, the three sauces, rice wine, sesame oil, salt and pepper in a medium bowl.

Cover and place in the refrigerator for at least 20 minutes.

In a heated wok add vegetable oil.

Add garlic and stir-fry until fragrant.

Add marinated chicken and stir-fry for 5 minutes. Remove from fire and keep aside.

Add Chinese sausage to wok and stir fry for a minute. Transfer to a plate and set aside.

Place uncooked rice and stock and water in a clay pot or heavy metal pot and bring to a boil, covered, over medium-high heat.

Reduce heat and simmer, allowing the rice to steam for 15 minutes.

Spread cooked chicken, sausages and mushrooms over the rice and continue to steam, covered, over low heat until the chicken is cooked through, about 15 minutes. Stir thoroughly.

Garnish with green shallots and red chillies and serve immediately with pickled cucumber and chilli sauce.”

Excerpt From: Duraiappah, Vasanthi. “The Melting Pot Asian Gems.”