Claypot Chicken Rice

Claypot Chicken Rice
5 Serving
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Recipe Description

This Claypot Chicken Rice recipe is as good as the one sold in the food court. It is easy to cook with just a rice cooker.

¼ cup Salted Fish, soaked and drained
3 pcs Boneless Chicken Thigh, cut into cube
2 cloves Garlic, chopped
1 inch Ginger, chopped
2 tbsp  Light Soy Sauce
1 tbsp TUMIX® Chicken Stock
3 tbsp Cooking Oil
1 Shallot, sliced
4 pcs Dried Shiitake Mushrooms, soaked in hot water, drained and sliced
2 cups Rice
1 tbsp` Sesame Oil
2 tbsp Dark Soy Sauce
2½ cups Water
1 string Spring Onion, sliced


  1. Fry salted fish, mashed it to become a flakes and keep aside.
  2. In a bowl, mix chicken with garlic, ginger, light soy sauce and ½ tbsp TUMIX® Chicken Stock until chicken is evenly coated. Set aside and marinate for at least 30 minutes.
  3. Heat up oil in a pan, add shallots, dried shiitake mushrooms and marinated chicken, stir-fry until fragrant.
  4. Add in rice, sesame oil and dark soy sauce, stir well. Transfer to rice cooker and add water. Turn on switch and let it cook.
  5. Top with salted fish flakes and spring onions.
Product Used
Product Used for the Recipe
TUMIX® Chicken Stock Recipes
TUMIX® Chicken Stock Recipes
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