How to Make Clay Pot Rice Without the Clay Pot

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

Ingredients

• 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

• 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).

• Step 2

  Chop up and stir-fry the Chinese sausage for 1-2 minutes.

  

• Step 3

  Add the chicken thighs, garlic and chopped dried mushrooms with the Chinese sausage.

  

• Step 4

  Throw in washed rice, add dark soy sauce and stir.

  

• Step 5

  Transfer the mixture to the rice cooker.

  

• Step 6

  Pour in two and a half cups of water.

  

• Step 7

  Set the rice cooker to cook. Serve when done!