Chinese Cooking: Mom’s Claypot Rice Recipe


One of my most favourite dishes growing up is this giant pot of my mom’s homemade claypot rice.

I always loved how we’d huddle round the dining table, waiting for the moment where she’d lift the lid of the pot. All those magical flavours would come wafting out and make all our mouths water. One of my favourite memories growing up ever!

Today, you’re in for a real treat, as mom share’s her special recipe.


Ingredients: (1 Pot, serves 4)
– 2 Pork Sausages
– 10-15 Baby Shitake mushrooms
– 1 Kampong Chicken (chopped and skinned)
– 3 cups of White Rice
– Dried Shrimps (soaked in hot water, finely-chopped)
– Dried Scallops (10 pieces soaked in hot water)
– Large prawns
– 2 slices of Ginger

– Dried Shallots
– Lard cubes
– Salted fish
– Spring Onions

Begin by frying all Chinese sausages, shallots, dried shrimp and salted fish separately. These will form the flavour profile of the rice and give it that distinctive fragrance.

Save the salted fish oil for the rice and chicken.


Next, fry ginger slices in some of the salted fish oil, and add chicken. Fry till half-cooked then throw in shitake mushrooms. Fry for another 5 minutes. Add water, and black sauce. Simmer to boil for 10 minutes over a medium fire, followed by 20 minutes over small fire. This makes the meat juicy and tender. Set aside.

Now we begin cooking the rice. Wash and dry the rice.

Place 3 tablespoons of salt fish oil in a clay pot. When hot, fry the rice in the oil till slightly coated in oil. Add dried shrimp and dried scallop and stir. Then add enough water to cover just half an inch above the rice.

Cover and bring to boil over medium fire. Keep checking and stirring to prevent to rice from charring and sticking to the pot. Reduce fire to low heat once rice begins to cook.

When the rice is fluffy and ready to eat, pour in the dark sauce till rice grains are well coated. Then layer ingredients over the rice and tadaa!


Be sure to mix it up real well so all the flavours come together, and the ingredients are distributed evenly. My guilty pleasure is scraping up the bottom of the pot where the rice has burnt to a crisp. So good..


If you’re not a fan of dark sauce, this white version is just as good if not better! I think the flavours of the salted fish and chicken come out a lot more distinctively here. And honestly, I like this version better.

Don’t forget to top it all off with salted fish, deep fried pork lard and some spring onions for the best possible taste! Enjoy, and tell me how this goes for you if you try it. x


2 thoughts on “Chinese Cooking: Mom’s Claypot Rice Recipe

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