Malaysian Claypot Chicken Rice Recipe Made Easy and Delicious

Malaysian Claypot Chicken Rice is a beloved comfort dish that perfectly blends fragrant rice with tender chicken, savory soy sauce, and a hint of smoky aroma from cooking in a traditional claypot. This one-pot meal is not only delicious but also visually appealing, making it a hit at family dinners and special occasions alike.

The magic lies in the slow cooking process, which allows the rice to absorb all the rich flavors while forming a delightful crispy crust at the bottom, known as “socarrat” or “wok hei.” Whether you’re a seasoned cook or new to Malaysian cuisine, this recipe will guide you through every step to create an authentic and satisfying meal.

Using simple ingredients that you probably already have in your pantry, this recipe brings together the perfect balance of salty, sweet, and umami tastes. The tender chunks of marinated chicken combined with Chinese sausage and fresh vegetables elevate the texture and flavor profile, making every bite a treat.

Plus, cooking in a claypot isn’t just traditional—it enhances the depth of flavor and keeps the dish warm for longer. Ready to impress your family or guests?

Let’s dive into how you can make this iconic Malaysian dish right at home!

Why You’ll Love This Recipe

This Malaysian Claypot Chicken Rice recipe is a perfect blend of simplicity and rich flavor. It’s a one-pot wonder that minimizes cleanup while maximizing taste.

The slow-cooked rice infused with chicken broth and soy sauce results in an aromatic base that pairs beautifully with tender, juicy chicken pieces.

What sets this dish apart is the crispy rice crust that forms at the bottom of the claypot, adding a delightful crunch to every spoonful. Plus, the recipe is highly adaptable—you can easily customize it with your favorite vegetables or meats.

It’s a great way to experience authentic Malaysian flavors in the comfort of your kitchen.

Ingredients

• 2 cups jasmine rice, rinsed and drained
• 2 ½ cups chicken broth
• 400g (14 oz) boneless chicken thighs, cut into bite-sized pieces
• 2 Chinese sausages (lap cheong), sliced thinly
• 3 cloves garlic, minced
• 1 thumb-sized ginger, julienned
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp sugar
• 1 stalk spring onion, chopped
• 1 small bok choy or baby spinach, washed and trimmed
• Salt & pepper to taste

Equipment

• 1 claypot (or heavy-bottomed pot with lid) – about 2-3 liters capacity
• Measuring cups and spoons
• Knife and cutting board
• Rice rinsing bowl or sieve
• Wooden spoon or spatula
• Mixing bowl for marinating chicken

Instructions

1. Prepare the rice: Rinse the jasmine rice under cold water until the water runs clear. Drain well and set aside.
2. Marinate the chicken: In a mixing bowl, combine the chicken pieces with 1 tbsp light soy sauce, 1 tsp sesame oil, and a pinch of white pepper. Mix well and let it marinate for at least 15 minutes.
3. Heat the claypot: Place the claypot over medium heat and add 1 tbsp vegetable oil. Once hot, sauté the minced garlic and ginger until fragrant, about 1-2 minutes.
4. Add the rice: Stir in the rinsed rice and lightly toast it in the pot for 2-3 minutes, allowing the rice to absorb the flavors.
5. Add liquids and seasonings: Pour in the chicken broth, dark soy sauce, oyster sauce, and sugar. Stir gently to combine and bring the mixture to a boil.
6. Arrange the toppings: Evenly distribute the marinated chicken and sliced Chinese sausage on top of the rice. Do not stir after this step.
7. Simmer: Reduce the heat to low and cover the pot with the lid. Let it cook for 20 minutes without lifting the lid to allow the rice to steam and chicken to cook thoroughly.
8. Add vegetables: After 20 minutes, quickly add the bok choy or baby spinach around the edges. Cover and cook for an additional 5 minutes until the greens are tender.
9. Check and finish: Turn off the heat and let the pot sit covered for another 5 minutes to allow the flavors to meld and the rice crust to form.
10. Serve: Garnish with chopped spring onions and drizzle with a little extra soy sauce or sesame oil if desired. Serve hot directly from the claypot.

Tips & Variations

For the best flavor, use a traditional claypot if possible. The porous nature of the claypot helps distribute heat evenly and enhances the aroma.

You can substitute chicken thighs with drumsticks or even pork belly for a different texture and taste.

Add dried shiitake mushrooms for an earthy flavor, soaking them beforehand and slicing thinly.

If you don’t have Chinese sausage, you can use lap cheong or omit it altogether. Feel free to experiment with other vegetables like baby corn or snap peas.

Nutrition Facts

Serving Suggestions

This Malaysian Claypot Chicken Rice is best enjoyed fresh and steaming hot. Serve it alongside a simple cucumber salad dressed with rice vinegar to add a refreshing crunch.

A bowl of clear soup, such as winter melon or seaweed soup, complements the richness perfectly.

For a more festive meal, pair it with stir-fried greens like kailan or gai lan with garlic. You can also serve some chili sambal on the side for those who enjoy a spicy kick.

Conclusion

Malaysian Claypot Chicken Rice is a wonderfully comforting dish that captures the essence of Malaysian home cooking—simple ingredients transformed into something extraordinary through technique and tradition.

The slow-cooked rice, tender chicken, and flavorful sausage make every bite a delight, while the crispy crust adds a unique texture that keeps everyone coming back for more.

Whether you’re cooking for family or entertaining guests, this recipe is sure to impress with its authentic flavors and beautiful presentation. Plus, it’s versatile enough to adapt to your pantry and taste preferences.

Give this recipe a try and bring a little taste of Malaysia into your kitchen today!

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