Clay pot rice is a mainstay dish of the Singaporean diet and carries with it a sense of communal sharing. Typically cooked in a clay pot above a charcoal stove, this dish might seem tricky to replicate in a college setting. I know clay pots aren’t just lying around the dorm kitchen, so here’s a clay pot rice recipe you can easily make with just a rice cooker.
Singaporean Clay Pot Rice
- Prep Time:30 minutes
- Cook Time:45 minutes to 1 hour
- Total Time:1 1/2 hours
- Servings:3
- Medium
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon dark soy sauce
- 1 handful dry mushrooms
- 1 garlic head
- 2 pieces Chinese sausage
- 3 cup rice
- 3 chicken thigh, boneless
Ingredients
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Step 1
Marinate the chicken thighs in light soy sauce, oyster sauce and sesame oil for at least 15 minutes (feel free to marinate longer for more flavor).
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Step 2
Chop up and stir-fry the Chinese sausage for 1-2 minutes.
Photo by Jonathan Lim -
Step 3
Add the chicken thighs, garlic and chopped dried mushrooms with the Chinese sausage.
Photo by Jonathan Lim -
Step 4
Throw in washed rice, add dark soy sauce and stir.
Photo by Jonathan Lim -
Step 5
Transfer the mixture to the rice cooker.
Photo by Jonathan Lim -
Step 6
Pour in two and a half cups of water.
Photo by Jonathan Lim -
Step 7
Set the rice cooker to cook. Serve when done!
Photo by Jonathan Lim