Clay Pot Chicken Rice (Claypot Nasi Ayam)

Clay Pot Chicken Rice (Claypot Nasi Ayam)

Rice steams in a clay pot beneath marinated chicken, forming a crisp golden crust below.

Total 1 hr 30 min Makes 4 servings Calories 520/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Sesame

This Malaysian one-pot dish layers soy-marinated chicken and Chinese sausage over rice that cooks directly in a clay pot, developing a crackling crust on the bottom. Ginger, garlic, and dark soy sauce season the rice as it steams, while a drizzle of sesame oil and scallions finish the dish at the table. It's a weeknight favorite that doubles as a one-pot meal for gatherings.

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 2 teaspoons cornstarch
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 4 dried shiitake mushrooms, soaked and sliced
  • 2 links Chinese sausage (lap cheong), sliced diagonally
  • 1 1/2 cups jasmine rice, rinsed
  • 1 3/4 cups chicken stock
  • 1 tablespoon vegetable oil
  • 1 tablespoon dark soy sauce, for drizzling
  • 2 scallions, thinly sliced
  • 1 teaspoon sesame oil, for finishing

Method

  1. In a bowl, combine the chicken with light soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, white pepper, and cornstarch. Add the minced garlic and ginger, mix well, and let marinate for 20 minutes.

  2. Heat the vegetable oil in the clay pot over medium heat. Add the sliced Chinese sausage and cook for 2 minutes until fragrant and lightly browned.

  3. Add the rinsed rice to the clay pot and stir to coat the grains in the rendered fat, toasting for 1 minute.

  4. Pour in the chicken stock, stir once to level the rice, and bring to a simmer uncovered over medium heat.

  5. Arrange the marinated chicken and sliced shiitake mushrooms evenly over the surface of the rice. Cover the clay pot with its lid.

  6. Reduce the heat to low and cook covered for 20 minutes, until the rice has absorbed the liquid and the chicken is cooked through.

  7. Increase the heat to medium-high for 1 minute to crisp the bottom layer of rice into a golden crust, listening for a light crackling sound.

  8. Remove from heat and let the pot rest covered for 5 minutes before opening.

  9. Uncover, drizzle with dark soy sauce and sesame oil, and scatter scallions over the top. Serve directly from the clay pot.

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    Clay Pot Chicken Rice (Claypot Nasi Ayam)

    This Malaysian one-pot dish layers soy-marinated chicken and Chinese sausage over rice that cooks directly in a clay pot, developing a crackling crust on the bottom. Ginger, garlic, and dark soy sauce season the rice as it steams, while a drizzle of sesame oil and scallions finish the dish at the table. It's a weeknight favorite that doubles as a one-pot meal for gatherings.

    1 hr 30 min 4 servings 520 cal

    Ingredients

    • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
    • 1 tablespoon light soy sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon dark soy sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon sugar
    • 1/2 teaspoon white pepper
    • 2 teaspoons cornstarch
    • 3 cloves garlic, minced
    • 1 tablespoon ginger, minced
    • 4 dried shiitake mushrooms, soaked and sliced
    • 2 links Chinese sausage (lap cheong), sliced diagonally
    • 1 1/2 cups jasmine rice, rinsed
    • 1 3/4 cups chicken stock
    • 1 tablespoon vegetable oil
    • 1 tablespoon dark soy sauce, for drizzling
    • 2 scallions, thinly sliced
    • 1 teaspoon sesame oil, for finishing

    Method

    1. 1

      In a bowl, combine the chicken with light soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, white pepper, and cornstarch. Add the minced garlic and ginger, mix well, and let marinate for 20 minutes.

    2. 2

      Heat the vegetable oil in the clay pot over medium heat. Add the sliced Chinese sausage and cook for 2 minutes until fragrant and lightly browned.

    3. 3

      Add the rinsed rice to the clay pot and stir to coat the grains in the rendered fat, toasting for 1 minute.

    4. 4

      Pour in the chicken stock, stir once to level the rice, and bring to a simmer uncovered over medium heat.

    5. 5

      Arrange the marinated chicken and sliced shiitake mushrooms evenly over the surface of the rice. Cover the clay pot with its lid.

    6. 6

      Reduce the heat to low and cook covered for 20 minutes, until the rice has absorbed the liquid and the chicken is cooked through.

    7. 7

      Increase the heat to medium-high for 1 minute to crisp the bottom layer of rice into a golden crust, listening for a light crackling sound.

    8. 8

      Remove from heat and let the pot rest covered for 5 minutes before opening.

    9. 9

      Uncover, drizzle with dark soy sauce and sesame oil, and scatter scallions over the top. Serve directly from the clay pot.