Staff Supper: “Claypot” Chicken Rice — Without the Claypot
To wrap up a long weekend shift, I made a comforting version of claypot chicken rice — minus the actual claypot. Using a regular rice cooker and some stovetop love, we still captured all the familiar flavours that make this dish so satisfying.
Marinated boneless chicken thighs that I cut into bite size pieces in soy sauce, oyster sauce, sesame oil, Shaoxing wine, and white pepper, then oven roasted them to get some colour before layering them over rice. Tossed with shiitake mushrooms, and ginger slices, and garlic then letting everything cook together so the flavours soaked into the rice. A quick splash of dark soy gave the grains that signature deep colour and aroma.
While it didn’t have the crispy burnt crust you get from a real claypot, the heart and flavor was there — savoury, slightly smoky from the seared meat, and deeply nostalgic. I served it with chopped spring onions and fried salted fish to keep it close to what you'll get at a shop. The team devoured it. A humble, hearty supper — perfect for ending a busy service.
