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Claypot chicken rice [Pressure cooker recipe]

May 5, 2020 by thokohmakan

Jump to RecipePrint Recipe

Delicious claypot chicken rice

Claypot chicken rice is such a delicious one-pot meal. It is also wholesome as you get all your essential macronutrients – carbohydrates, protein and fibre – in one dish.

[Nov 2021: Post updated with new pictures, historical background, and an improved recipe to incorporate dried shrimps]

  • A complete dish with protein, carbs and fibre

Our favourite claypot chicken rice in PJ

Our regular claypot chicken rice spot in PJ has to be Busy Corner in Damansara Jaya.

While the restaurant serve the traditional claypot chicken rice dish, we actually enjoy their Black Pepper Claypot Chicken Rice offering.

We love this dish as the addition of black pepper just works so well with the slightly charred rice, and sweetness of sliced onion. Besides chicken, they also serve black pepper beef claypot rice.

Claypot chicken rice history

So what is claypot chicken rice?

As the name implies, claypot chicken rice is a dish where rice is cooked in clay earthenware, typically over charcoal fire.

This cooking technique is said to have existed for thousand of years in ancient China, with unearthed claypots (pun unintended) dating to at least 5,000 years ago.

Originating from Guandong – it is believed that farmers would bring the earthenware to the fields, together with some rice, meat and seasoning. When it is time for lunch, they would cook the rice over charcoal fire and enjoy the meal at the fields.

  • A popular dish in Malaysia, Singapore and HK

This dish is now popular in Malaysia and Singapore thanks to migrating workers who introduced this dish centuries ago in Malaya.

This dish is also equally popular in Hong Kong, although the version served there differ slightly from the ones here due to different tastebuds and ingredients.

For one, the Chinese sausages are served whole in HK and they do not add any dark soy sauce to the dish.

What is claypot chicken rice?

So what makes claypot chicken rice so special?

There is really nothing fancy about this dish.

This meal is really for the working class – as Chinese coolies would enjoy this dish after a long day of work in Malaya many years ago. In fact, this dish is still popular with most office workers in KL and Singapore.

The ingredients used is simple. You have chicken as your main protein (as it is cheap and easily available), flavour enhancers in the form of Chinese sausages and salted fish, rice as the main carbs to fill the tummy, and the ubiquitous soy sauce as the main seasoning.

Pairs well with Chinese soup

  • Claypot chicken rice is usually served…
  • … with Chinese soup on the side

Here in Malaysia, you’ll find claypot chicken rice served with steamed vegetables and double-boiled Chinese soup such as lotus root, old cucumber or watercress soup.

Hence, claypot chicken rice is always a complete meal with the two.

Check out some of our easy Chinese soup recipes below.

  • Lotus Root Soup recipe
Lotus root peanut soup 花生莲藕汤 [Pressure cooker recipe]
  • ABC soup recipe
Easy ABC Soup [Pressure Cooker recipe]
  • Old Cucumber soup
Old Cucumber Soup[Pressure Cooker Recipe]

What makes the dish so delicious?

The taste of food cooked in earthenware is very special due to the porous nature of the pot.

These tiny holes allow for a bit of charcoal smoke to seep through – thus, adding subtle smokiness to the rice and ingredients.

Secondly, the clay earthenware retains heat amazingly well – hence, the rice will continue to cook and remain warm after it is taken out of the fire.

High heat is important to get that lovely charred rice bits at the bottom of the pot.

How is it cooked traditionally?

To cook claypot chicken rice the traditional way, fragrant rice is first pre-soaked in water for at least half an hour. This allows the rice to absorb moisture.

The rice is then added into the claypot with boiling water. It is then covered, and cooked over charcoal fire before the chicken, sausages and mushrooms are added. It is then covered again until the meat is cooked.

Finally, the sauces and salted fish are added before it is served to the diners. It is imperative that the diners mix the sauces and ingredients immediately before enjoying the dish.

What makes a good pot?

We absolutely love a good serving of claypot chicken rice!

If prepared well, the rice should have the perfect texture – firm but not undercooked, moist but not mushy. Hence, skills and experience are needed to ensure the right amount of water is added during the cooking process. It should also have bits of smoky, charred rice.

A good claypot chicken rice is absolutely tantalising with flavours coming from the mix of dark and light soy sauce, oyster sauce, shaoxing wine and sesame oil.

Chinese sausages, salted fish and shiitake mushrooms add fragrance to the dish.

Cooking with the pressure cooker

We enjoy cooking this dish with the pressure cooker as it is so easy, with minimal cleaning and preparation required.

While it doesn’t replicate the authentic smokiness of rice cooked in earthenware over charcoal fire, we still come back to this recipe as the pressure cooker actually locks in all the moisture and flavours into the rice!

In our opinion, the pressure cooker method also yields a very delicious pot of “claypot” chicken rice.

To get the bits of charred rice, we just need to let the rice sit for about 2-3 minutes in bake/sauté after the pressure cooking is done.

Updated recipe!

  • delicious claypot chicken

We have updated the recipe in Nov 2021 as we have added dried shrimps (海米 or he be in Hokkien), and water used to soak the dried Chinese mushroom for extra umami!

Here’s our key principles to cook this dish.

  • We marinate the chicken first to make sure it is flavourful!
  • Aromatics are key to the dish – the ginger, garlic, shallots and dried shrimps are the foundation for flavour depth!
  • Do not dispose the water used to soak the Chinese mushrooms. As it is packed with umami, add it to the pot of rice.
  • We used Jasmine rice for our recipe, which requites 1:1 ratio for water and rice. If you are adding the “mushroom water” from soaking the mushrooms, ensure the total water used in the pot is at 1:1 ratio to rice amount. 

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For more recipes and food adventures, follow us on Instagram. Also, check out our video for this recipe below.

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Key steps in pictures

Claypot chicken rice [Pressure cooker recipe] V.2
Print

Claypot chicken rice [Pressure cooker recipe] V.2

Recipe by ThoKoh MakanCourse: Lunch, DinnerCuisine: Chinese, MalaysianDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

20

minutes

Simple one-pot claypot chicken rice recipe for the Instant Pot/Pressure Cooker.

Ingredients

  • 1.2kg of chicken, cut into pieces

  • 3 cups uncooked Jasmine rice, rinsed

  • 3-4 pieces of lap cheong (Chinese sausages) (optional)

  • 3 cups of water/chicken stock

  • 7 shiitake mushrooms, soaked and sliced (stems removed)

  • Chicken marinade
  • 5 tbsp dark soy sauce

  • 2 tbsp oyster sauce

  • 1 tbsp sesame oil

  • 1.5 tbsp corn starch

  • 1 tbsp sugar

  • 1 tbsp Shaoxing wine (optional)

  • 1/2 tsp salt

  • 1 tsp white pepper

  • Aromatics
  • 3-inch ginger, sliced thinly

  • 6 garlic cloves, sliced thinly

  • 3 shallots, sliced thinly

  • 2 tbsp dried shrimps, roughly cut

  • Sauce for rice
  • 2 tbsp dark soy sauce

  • 1 tbsp light soy sauce

  • 1/4 tsp white pepper

  • 1 tbsp oyster sauce

  • 1 tbsp sesame oil

  • 2 tsp sugar

  • 1 tbsp Shaoxing wine

  • Garnish
  • Spring onion, chopped

  • 2 tsp salted dry fish (optional)

Directions

  • Marinade chicken
  • Mix all the marinade ingredients in a bowl. Marinate chicken with the sauce and let it rest for at least 2 hours if possible.
  • Soak the dried shiitake mushrooms. Remove the stems and cut the cap into 3-4 slices. Retain “mushroom water” used to soak the mushrooms. 
  • Fry aromatics
  • Turn on Bake/Saute Mode for pressure cooker and add cooking oil. When it is hot enough, stir-fry ginger, garlic, and shallots until fragrant.
  • Add the mushrooms and lap cheong, and fry until the sausage oil emerges. Add chicken pieces and fry until the chicken is no longer pink.
  • Add the rice, “sauce for rice”, “mushroom water” and water. Ensure total volume of “mushroom water” and water is equivalent to 3 cups. 
  • Pressure cook
  • Seal and set to Pressure Cooking Mode. For my model, I will pressure cook for 15 minutes. When done, let it sit for 5-8 minutes before releasing pressure manually.
  • Open the lid and fluff rice. You may adjust with additional seasoning (salt, light soy sauce) if you like.
  • Additional steps
  • PRO-TIP: Turn on Bake/Saute Mode and let it sit for about 2-3 minutes to get the burned/charred bits of rice (that you get at the bottom of actual claypot rice).
  • Garnish with spring onion and serve.

Notes

  • I use white Jasmine rice for this recipe, which requires 1:1 ratio for water and rice. If you are adding the “mushroom water” from soaking the mushrooms, ensure the total water used in the pot is at 1:1 ratio to rice amount. Always adjust seasoning to taste at the end.

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Filed Under: Chicken Recipes, Chinese Recipes, Easy Recipes, Pressure Cooker Recipes, Recipes, Rice Recipes

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This cafe was a lovely find for us as Pekan Sungai Besi felt like a town untouched by time with its two-lane streets, pre-WW2 shoplots, central wet market and old shops. 🏬

In some ways, Pekan Sungai Besi reminded us of the central town areas in Kuala Kubu Bharu, Selangor and Bidor, Perak. 

Pekan Sungai Besi used to be the central hub of mining activities ⛏ back in the days - and is only a 20-minute drive from the KL city centre.

We were here on the second day of CNY to take a break from the Chinese food and festivities. 🧧🧧

Thanks to the lovely weather, we had a good time savouring the Pandan Gula Melaka Cake (RM11.90) and Latte (RM7) as we surveyed the streets from the al-fresco seating area. 

I supposed the cafe name is accurate, as we found ourselves "tersangkut" in time as we were transported to the Old Malaya days. 

#thokohmakancoffee #cafeculture #cafehoppingkl #cafehopping #cafehopkl #klbarista #baristakl #sangkoutcafe #klfood #latte #klfoodie #eatdrinkkl #makanbest #eatnowkl #cafefolome #coffee #coffeelover #cafehoppingmalaysia #klcoffeespots #sungaibesi #cafe #pekansungaibesi #cafeculturekl #quaint #malaysiacafes #goodcoffee #cafeculturemy #sungaibesi #mycafe #gulamelaka
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Located off Lebuh Chulia, Moh Teng Pheow has been making nyonya kuehs since 1933. 

This establishment was set up by Mr Moh (of which the place is named after), who used to supply kuehs to various bicycle peddlers back in the day. 

Now operated by the third generation - the kueh factory/canteen continues to dish out more than 20 varieties of Nyonya kuehs on a daily basis as well as other local delicacies. 

Our favourites were the Kueh Bengka, Pai Tee and Seri Muka. 

Read more on ThokohMakan.com
Link in bio.

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Siew Yoke 烧肉 RECIPE 🐷🧧 Siew yoke or Chi Siew Yoke 烧肉 RECIPE 🐷🧧

Siew yoke or Chinese roast pork belly is a staple dish in many Cantonese restaurants around the world 🌎👲🧧.

Along with char siew and roast chicken, it is considered a part of siu mei 燒味 or roasted meat dishes in Cantonese cuisine. 

So what are the qualities of a good siew yoke? 
✅ A good siew yoke should have crispy and crackling skin. 💢
✅ The meat should also be tender and well-seasoned, but never too salty. 😘
✅ A good pork belly cut should have a good ratio of fat-to-meat - preferably with three distinct layers of skin, fat, and meat (三层肉)👌.

Here's our recipe to make siew yoke with key tips to get crispy and crackling skin, while ensuring the meat remains tender and juicy. 🥰🥰

Instead of fermented red beancurd (nam yue or 南乳 in Cantonese), we like to use minced garlic as the main aromatic for that distinct, umami, garlicky flavour.

Full recipe on ThokohMakan.com
Link in bio. 👀
Reel coming soon! 🎥🎞️

#thokohmasak #siewyoke #烧肉 #roastporkbelly #chineseroastpork #homecookedfood #homecooking #malaysiahomecook #malaysianfood #malaysianhomecooking #homechef #malaysia #siumei #燒味 #三层肉 #chineseroastpork #chineseroast #porkbelly #recipe #roastdish #homecook #homechef #garlic #malaysianrecipe #cantonese #chinesefood #asianfood #chineserecipes #siewyokerecipe #cnyrecipe
[Pun-filled wishes ahead!]
Hello, hu (虎) dis? 📞
It's the Year of the Tiger 🐯, that's Hu! 

Hu-rrah! Happy New Year everyone! 
Gong hei fatt choy! 🏮🏮🐯🐯🧧🧧

Wishing you a year of roaring success as you stalk and pounce 🐅 on every chance of opportunity.

Whatever comes ahead, let us work tigger-ther 🐯to overcome the challenges and work towards success.

May we be bold and courageous like the tiger, whose coat burns bright in the forest 🌳of the night. 
For paws-perity 🧧comes after hard work, as it takes determination to earn one's stripes. 

Let us take on life in our stride 💪, never feline beaten or defeated. 
But to remember to count one's blessings - and cherish each day as it's given. 🤲

Wishing you the fullness of strength and vitality of the tiger. 
Hari-hari, mau untung - kerja kuat, rezeki macam gunung! 🏔💰💰🤲🥳
虎虎生威, 龙腾虎跃!

(Okay, that's all the puns we have with a 'lil homage to William Blake, for good measure). 

#thokohmasak #puns #punsfordays #cnypuns 
#恭喜發財  #kungheifattchoy #gongxifacai #新年快乐 #cny #cnyfood #cnywishes #新年 #lunarnewyear #happynewyear #fattchoy #newyear #yearofthetiger 
#福 #reunion #설날 #malaysianfood #newyear #虎 #CNYgreetings #happy #2022cny #cny2021 #tiger #reuniondinner #年夜飯
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CCC is a pop-up stall offering Coffee, Chai and Chocolate ☕️🫖🍫in an al-fresco passageway called Kantata. 

The place is quirky as the coffee is reliable. We enjoyed the Special White (RM15) featuring the Pink Panther beans from JWC. The anaerobic process (our favourite at the moment) really brings out the sweetness of the beans with strawberry and candy notes. We previously had the Pink Panther at Underscore Coffee. 

Prana Chai (RM14) is a low-key masala tea, while the Iced Dark Choc (RM12) is a decent thirst-quencher. 

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[Pork-free] Chinese New Year (CNY) is just around [Pork-free] Chinese New Year (CNY) is just around the corner! Have you bought your CNY cookies yet? 🥠🧧🍪

The folks at SHE Bakes KL were so kind to send these delicious CNY cookies our way. 

If you follow us long enough, you'll know that we are big fans of her Sea Salt Brownies. 😘 And she truly did not disappoint with her CNY cookies as well.

We truly think the Pineapple Round Round Cookie 🍍🍍is the best we've had this year. The pastry is remarkably soft, flaky and buttery (but not too powdery or undercooked like dough). The pineapple jam has the right amount of sweetness and tart, and is sufficiently moist. 

However, our favourite is the Hae Bee Hiam (dried chillies shrimp) 🍤🌶cookies. They are so savoury and umami-rich thanks to the dried shrimp and spices, with a good amount of heat from the chillies to tantalise the palate. This is the BEST cookie we've tasted this year! ❤️❤️

Unfortunately, SHE Bakes has reached its maximum capacity to accept any more orders for CNY this year. But please do follow them to find out when the next slot will open. HIGHLY RECOMMENDED! 👍👍

More info on ThokohMakan.com
Link in bio.

#pineappletart #feedfeed #artnenas #asianfood #malaysianfoodie #cnycookies2022 #cny2022 #cnycookies #pineapplecookies #pineappple
#CNYCookies #haebeehiam #虾米辣椒 #bestCNYcookies #CNYcookiesKL
#homebakerKL #cookiesKL #malaysianbaker #CNYbiscuits #homebaked #thokohmakan #driedshrimps #haebee #bestcookies #shebakeskl 
#pjcookies #pjbaker #bakedgoods #yearofthetiger #eatdrinkkl
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Operating from 6pm until late from Thursdays to Saturdays - Alta offers a more intimate setting compared to the day when the lights are dimmed.

Nevertheless, the atmosphere remains informal (perfect for a catch-up with close friends) and the service remains friendly and attentive. 

The dinner menu rotates and changes regularly. This round, we savoured the Cheese on Toast, Gnocchi, and Angus Striploin 🧀🍝🍖.

Read more on ThokohMakan.com. 
Link in bio. 👀

#thokohmakan #gnocchi #cafeculture #dinner #altacafe #cafehopkl #altacafe #bangsar #casualdinner #bangsarcafe #truffle #klfoodie #eatdrinkkl #makanbest #eatnowkl #angus #striploin #gnocchi #brie #mycafefood #cafefolome #cafes #cafekl #burpplekl #cafeculturekl #orecchiette #bangkung #bangsarfoodie
[Pork-free] In the year of the Tiger, will Tom fin [Pork-free] In the year of the Tiger, will Tom finally win? 🐅😿😹

The folks at GC Passionate sent us these lovely CNY Tom & Jerry 🐈‍⬛🐭🪤cheesecakes. 

As the name implies, these cheesecakes 🧀are made to look like the cheese you see in the Tom & Jerry cartoons.

We really enjoyed them, especially the Chocolate 🍫 and Matcha 🍵 flavours. 😘😘

Read more on ThokohMakan.com 
Link in bio. 

Thanks GC Passionate for sending these our way! 🥰🥰

Disclaimer: Like many of our vendor friends , GC Passionate were kind enough to send these to us with no obligation to share on social media. We are sharing this because we honestly enjoy the flavours with our own unbiased opinions.

#gcpassionate #tomandjerrycheesecake #cny2022 #cakekl #cheesecakekl  l#instacheesecake #Tomandjerry #cheesecake #cake 
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If you're still looking for some inspiration, here are nine CNY recipes to cook to usher in the Year of the Tiger 🐅. After eating, confirm hari-hari mau makan lagi! 

1. Chap chye (杂菜) 🥬
2. Kung Chew steamed fish 🐟
3. Braised pork with fu chuk 🐷
4. Mom's Hakka Yong Tau Foo
5. Fried Sui Kow 🥟
6. King Siew Mai 👑
7. Lobak 🥕
8. Lotus root peanut soup 🍲
9. Golden Din Tai Fung shrimp fried rice 🍘🍤

Find the recipes on ThokohMakan.com
Link in bio.

#thokohmasak #cnypuns #恭喜發財 #kungheifattchoy #gongxifacai #新年快乐 #cny #cnyfood #CNYrecipe #新年 #lunarnewyear #lunarnewyear #fattchoy #newyear #yearofthetiger #虎 #reunion #cnyrecipes #malaysianfood #newyear #CNYfood #happy #2022cny #cny2022 #tiger #chapchye #reuniondinner #年夜飯 #steamedfish #dumplings #siewmai #friedrice
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Who are we?

Thokoh makan profile

Hi, we are Max and Ming. Welcome to our food blog! We enjoy travelling and checking out new food and restaurants. We are based in Kuala Lumpur, Malaysia. We also share recipes here.

So who is Thokoh Makan?

ThoKoh
noun. 1. an amalgamation of our family names.
2. an homonym (sounds alike) of the Malay word tokoh, which means leader or notable figure

Makan
verb. 1. to eat (translated from Malay) 

ThoKoh Makan
noun. 1. a blog dedicated to good food in Malaysia and beyond.

Contact us at thokohmakan@gmail.com

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