BEST EVER Claypot Rice... but HALAL!!!

crusty rice is ALWAYS SUPERIOR!

there are 2 schools of thought when it comes to claypot rice - the authentic Cantonese style where the rice is cooked in the claypot, from scratch and the ones where its simply prepared fried rice, served in a claypot. in halal Chinese eateries in Singapore, the former is becoming increasingly rare to find & that’s why we decided to create a halal version of it!

the highlight of the recipe is the fragrant smoky aroma, from cooking rice on claypot. also the juicy of halal lap cheong adds another layer of flavour, with its drippings seeping into the rice, giving it a delicious addition of umami.

@nomies.con0t us at 5pm during Ramadan craving for claypot rice 🥘😩 #claypotrice #chinesefood #i̇ftar #sgfoodie #sgfood

Tiktok failed to load.

Enable 3rd party cookies or use another browser

Halal Claypot Rice
(serves 2-3)

200g jasmine rice, rinsed
3 tbsp oil
2 cloves garlic, smashed
1 stalk spring onion, sliced (use only the white part)
230ml boiling water
2 pcs halal Chinese sausage (lap cheong), sliced

marinated chicken:
2 pcs chicken thigh, diced
15g ginger, cut into strips
2 tsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
2 tsp sesame oil
1 tsp sugar
1 tsp cornstarch

serving sauce:
2 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp sugar
1 tsp sesame oil

2-3 egg yolks (from pasteurised eggs)
2 stalks spring onion, sliced

directions

• combine the ingredients for the chicken in a bowl. stir well to combine everything together. marinade in fridge for at least 1 hour or up to overnight. let the chicken come to room temperature first before starting to cook the rice.

• place a claypot onto a stove. heat 2 tbsp oil and saute the garlic and spring onion for 1 minute.

• then, add in the drained rice and boiling water. give it a quick stir and bring the rice to a boil. cover claypot with lid, turn down the heat to low, simmer the rice until about 80% done and most of the water gets absorbed.

• spoon over the marinated chicken and arrange lap cheong on top. cover with a lid and simmer again for 3 minutes on low heat. then, pour the remaining 1 tbsp oil around the rim of the pot for it to seep into the sides.

• turn up the heat to medium, slightly turn the claypot fromm time time to let the bottom crisp up evenly. you should here a faint crackling sound which means the bottom of the rice is getting crispy and charred.

• remove from heat, open the lid & spoon over the serving sauce. garnish with raw egg yolks & spring onion.

  ---

  check out our other rice recipes!