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Claypot Chicken Rice


  • 2 chicken thighs

  • 4 dried shiitake mushrooms 

  • 1/2 red onions or 2-3 shallots

  • 4 cloves of garlic

  • 1cm ginger

  • 1/4 cup dried shrimps

  • 2 cups rice (preferably Thai Jasmine rice)

  • 2 cups of water

  • 1 tablespoon of sesame oil

  • 1 tablespoon of cooking oil

  • 2 tablespoons of light soy sauce

  • 2 tablespoons of dark soy sauce

  • 1 sliced spring onion

*Chinese claypot is preferable but not necessary. A normal non-stick pot would work.


  1. Soak rice in water for 30 minutes and drain.

  2. Debone and chop chicken thighs. Mix chicken meat and bones with chopped garlic, chopped ginger and light soy sauce. Set aside.

  3. Soak dried shrimp in hot water until softened and drain.

  4. Soak dried Shiitake mushrooms in hot water until softened. Drain and slice.

  5. Slice red onion. Set aside.

  6. Heat cooking oil in a pot at medium high heat. Add sliced red onion, dried shrimps, Shiitake mushrooms and stir fry till fragrant and cooked. Dish out and set aside.

  7. In the same pot, add water and bring it to a boil.

  8. Once boiling, add the soaked rice. Cover and cook for about 8 minutes.

  9. Add and spread the cooked dried shrimps and shiitake mushrooms over the rice.

  10. Drizzle sesame oil.

  11. Add and spread marinated chicken over the rice, dried shrimps and shiitake mushrooms.

  12. Cover and cook on medium low heat for 15 minutes or until chicken is cooked.

  13. Drizzle dark soy sauce over the dish. Mix everything in the pot well and serve hot.

     Claypots are a common cooking dish found in the kitchen of most Chinese families in Malaysia. It can be used in an oven or on a hob and is ideal for keeping food warm for a long period of time. Chinese claypots are usually accompanied with a clay lid that locks in the moisture creating a succulent end result. In Malaysia, Claypot chicken rice is a popular one-pot meal. The dish consists of rice cooked with chicken, mushrooms, dried shrimps and soy sauce in a claypot. This combination mixes and balances the different flavours and creates a harmony that is delicious.

      Me and my best friend Albert Lai share the same interest in food. I have known Albert for 20 years and through him I was introduced to a huge variety of Chinese food and culture. One of our favourite eating spot is Heng Kee Claypot Chicken Rice restaurant in Kampar, Perak. Although it takes a three hour drive from where we live, it does not stop us from traveling to this place just to have this dish. We would have long conversations during our travel to and back from Kampar. Our favourite combination is the standard claypot chicken rice (medium size portion that is enough to feed 3-4 people) with eggs, extra salted fish and extra Chinese sausages.


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