Claypot Chicken Rice (lean)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 120 g skinless chicken thigh (cut into chunks)120g

Carbs· 1

  • 60 g jasmine rice (rinsed)(staple)60g

Vegetables· 5

  • 12 g dried shiitake (soaked, sliced)12g
  • 50 g choy sum (cut into lengths)50g
  • 8 g ginger (julienned)8g
  • 12 g spring onion (sliced)12g
  • 6 g garlic (minced)6g

Sauces· 2

  • 6 g light soy sauce (~1 tsp)(staple)6g
  • 6 g dark soy sauce (~1 tsp)(staple)6g

Fats & oils· 1

  • 3 g sesame oil (~½ tsp)(staple)3g

  1. Soak and slice the dried shiitake, cut the thigh into chunks, and marinate with light soy, dark soy, garlic, ginger and ½ tsp sesame oil for 10 min.

    Why? Skinless thigh cuts out the fat and cured salt of the original's lap cheong, yet stays juicier than breast; a full 10 min lets the soy flavour soak in.

    Tip: Keep the mushroom soaking water — add it to the rice later for extra umami.

    Next up:Rinse the rice into a claypot or rice cooker, add the shiitake and its soaking water (topped up to just cover the rice), then lay the marinated chicken on top.

  2. Rinse the rice into a claypot or rice cooker, add the shiitake and its soaking water (topped up to just cover the rice), then lay the marinated chicken on top.

    Why? Cooking the chicken on top of the rice lets its juices drip down and season the grains, so you get deep meaty flavour without extra oil or stock.
    Watch out: Don't add too much water; too much and you lose the crisp bottom crust and the rice turns mushy.

    Next up:Cover and cook 15 min until the water is absorbed; for the last 2 min in a claypot, turn the heat to medium to form the crust at the bottom.

  3. 15 min · hands-free

    Cover and cook 15 min until the water is absorbed; for the last 2 min in a claypot, turn the heat to medium to form the crust at the bottom.

    Why? That golden crust at the bottom is the heart of claypot rice, and it comes from a short blast of dry heat at the end — not from added oil.
    15:00

    Next up:Blanch the choy sum in boiling water for 1 min and lay it over the rice, scatter the spring onion, and toss everything hot — crust and all.

  4. 1 min · hands-free

    Blanch the choy sum in boiling water for 1 min and lay it over the rice, scatter the spring onion, and toss everything hot — crust and all.

    Why? Blanching the greens separately keeps them crisp, green and vitamin-rich; tossing while hot spreads the smoky crust evenly through the rice.

    Tip: A few drops of light soy just before serving beats adding salt — more aroma, less sodium.

    01:00