Rice Cooker ‘Claypot’ Rice (with Chicken)

In many parts of Asia, cooking rice in a claypot is a common thing to do. Since its a fairly standard way to cook, there are a countless number of ways this claypot rice can be done – ranging from those done in restaurants, to street corners, and of course, homes. But the reason why they’re all so delicious is because the rice cooks together with all the seasonings and condiments at the same time, the result is an incredibly wholesome tasty meal.

rice_cooker_riceFGOne of the best things about claypot-style cooking is that its so very easy to do: prepare all the ingredients and cook them in the pot all at once! This is such a clever treat when we’re a little too busy to whip up an elaborate meal – no compromise on flavour and yumminess.

The only problem is, we’ve got no claypot in our kitchen. Not yet at least! So thankfully we stumbled upon a recipe for claypot rice without the claypot. For now, it’s the best we could’ve done with, and fortunately, it worked out to be a fantastic meal! The savoury, sweet and slightly tangy flavour of the seasonings and ingredients all melded deliciously. The next thing we knew, we realised we should’ve made more.

Here’s how you can do it too. If you’ve no claypot, nor rice cooker, we’re sure doing it on the stove for 20 minutes on low heat will do the trick!

Rice Cooker ‘Claypot’ Rice with Chicken

Recipe adapted from Rasa Malaysia

Serves 2


  • 1.5 cups white rice, washed
  • 1.8 cups water
  • 1 stalk celery
  • 3 large cabbage leaves
  • 1 handful dried seaweed, shredded
  • 4 dried Shittake mushrooms
  • 1 1/2 Tbs light soy sauce
  • 1/2 Tbs dark soy sauce
  • a few drops of sesame oil
  • a few drops of cooking oil
  • a splash of shaoxing wine


  • 2 chicken thighs, deboned
  • 1 Tbs oyster sauce
  • 1 Tbs light soy sauce
  • a few drops of sesame oil
  • 1/2 tbs cornflour
  • a dash of white pepper powder
  • 1/4 tsp sugar

(optional – C)

  • Crispy fried dried anchovies (ikan bilis)
  • Sliced finger chilli in soy sauce


  1. Add all the ingredients in (A) together into the rice cooker/pot and cook. When done, give a good stir and adjust seasonings accordingly, if necessary.
  2. While the rice is cooking, prepare the chicken and stir-fry in a pan.
  3. Serve the rice with the chicken on top, with a big pinch of crispy fried dried anchovies, and some sliced chilli.


This rice meal has a great blend of Chinese and Japanese flavours – so delicious and so easy to do!

Don’t forget the recipe card! And we’re on Instagram and Facebook too so follow us for more behind-the-scenes images! (:

x, K

rice cooker claypot rice card


4 responses to “Rice Cooker ‘Claypot’ Rice (with Chicken)

  1. I love claypot chicken but I always cook it on the stove, never in a rice cooker. I find the rice cooker doesn’t get hot enough to give that caramalized crust at the bottom of the pot. I use a saute pan with lid which works great but can be a pain to clean. If you can find them, Chinese sausages “lap cheong” are a really good addition to claypot rice. They are sweet and smokey and really fatty. The rice soaks up all the that sweet savory oil…Mmmmm


    • Wow, looks like you love your claypot chicken! Yes, we agree, there’s really nothing better than the traditional on-the-stove cooking, just like how our grandmas did it! (: We love lap cheong too! Unfortunately we couldn’t get any this time ):


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