Recipe 9: Chinese “Claypot” Rice

This popular Cantonese hawker staple is usually cooked in a claypot but our simpler and faster version, which uses a rice cooker, produces a flavour and fragrance that is just as authentic.

Servings 2
Cooking Time 20 minutes
Recipe by Chef John See
  1. 1 cup Heavenly Rice
  2. 1 cup water
  3. 2 tbsp garlic, chopped
  4. 2 tbsp onion, chopped
  5. 3 tbsp premium oyster sauce
  6. 4 chicken wings, cut to bite-sized pieces
  7. 10 slices Chinese sausage
  8. A pinch of ground white pepper
  1. 15g deep-fried shallots
  2. 15g spring onion, chopped
  3. 1 tbsp dark soy sauce
  1. Wash the Heavenly Rice, then stir in the rest of the ingredients, except for the garnishes. Cook the mixture in a rice-cooker as you normally would for rice.
  2. Garnish the cooked rice with the shallots and spring onion. Drizzle the dark soy sauce over and serve.

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