Malaysian claypot chicken

by Ed Halmagyi


  • 550g chicken thigh fillet, diced
  • 1 Tbsp cornflour
  • ¼ cup Shaoshing wine
  • 1 Tbsp mushroom soy sauce
  • 3 tsp sesame oil
  • 5cm piece ginger, grated
  • 4 garlic cloves, minced
  • 100g Chinese sausage (Lap Cheong), sliced finely*
  • 4 cloves
  • 2 Tbsp peanut oil
  • 1 punnet shiitake mushrooms, sliced finely
  • 1 cup long grain rice
  • 2 Tbsp light soy sauce
  • 1¼ cups chicken stock
  • 2 bunches bok choy, halved
  • dark soy, sesame oil and chilli flakes, to serve


1 Mix the chicken, cornflour, Shaoshing wine, mushroom soy and sesame oil in a bowl and set aside for 30 minutes to marinate. Set a large (1.8L) claypot over a low heat to warm through.
2 Fry the ginger, garlic, Chinese sausage and cloves in peanut oil for 2 minutes over a high heat, then add the mushrooms and mix well.
3 Mix the mushroom mixture, rice, light soy, stock and chicken pieces, then transfer to the claypot. Fit the lid and cook for 45 minutes, stirring occasionally, until the chicken is tender and the rice plump. Blanch the bok choy and mix in, then serve with dark soy, sesame oil and chilli flakes.

*Lap Cheong is a dried sausage available on the shelves in the Asian section of most supermarkets.

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