One Pan Malaysian Claypot Chicken Rice

An uber popular Malaysian street food of succulent marinated chicken, flavor boosting Chinese sausages, mushrooms and rice cooked in chicken broth.

Hey guys… Meet Malaysian Claypot Chicken Rice not cooked in a claypot.

Yup.

At least I’m not saying claypot chicken rice cooked without rice…. or chicken. Right?

Traditionally, this dish is made in a claypot. However, we’re not going to use one (unless you want to and I won’t stop you). Instead, we’re going to use our handy dandy cast iron pan.

Think One Pan Soy Chicken Rice. This is essentially what it is.

Claypot Chicken Rice (“Nga Po Kai Fan”) is one of Malaysia’s prized and loved street food. Because this dish is cooked from scratch, it takes 20-30 minutes from the time you place your order till you take that first bite from the sizzling hot pot of rice. And then you burn your tongue.

Ok, I must admit that when one is starving, 30 minutes can change a civilized gentle soul to a grumpy, green hulk monster.

But the wait is definitely worth it.

This one pot wonder gives you savory-sweet succulent marinated chicken, flavor boosting Chinese sausages and mushrooms and rice cooked to perfection in a claypot over charcoal fire. In some places, chopped salted fish is added to give this dish a kick in flavor.

Replicating this at home is super simple. All you need is a cast iron pan. Start the dish on the stove and finish it off in the oven. The rice will be perfectly cook (moist but not mushy) the same time the chicken is done. Honestly, the star of this dish is really the rice. The combination of the shallot oil, sausages, mushrooms, the chicken drippings and the marinade sauce makes the rice a bomb.

Perfection really.

PS: If you have a large enough claypot, you can use it in place of the cast iron pan. You can also use a rice cooker (like my parents would). I’ve not tried either. You may have to adjust the timing as well as the amount of liquid for the rice.

Tips:

1. To boost the flavor of this dish, I use shallot oil (which is essentially regular cooking oil infused with shallot flavor).

2. An essential ingredient in this dish is Chinese sausages. It’s marinated and smoked pork. Find them in any Chinese market. They come in a pack of 10-12 sausages so you will have extra left. Slice them and add to any stir fry vegetables or dice them for sausage fried rice. Or use them in this delicious Char Kway Teow (Malaysian Fried Rice Noodles).

3. Dried shiitake mushrooms can be found in most Asian markets or even the bulk section of Whole Foods. They can be stored in an airtight container for a very long time. Soaking them before hand brings it back to life. They add a deep umami flavor to any dish.

Can’t get enough of one pan rice meals? You’re going to love this One Pan Jerk Chicken & Mediterranean Rice. Tender & juicy chicken with spicy & slightly sweet flavor on an herbed Mediterranean rice cooked in chicken broth. So good. So addictive.

Also, if you haven’t already, check out my last post Blueberry Chipotle BBQ Wings. Crispy and juicy wings tossed in a blueberry BBQ sauce that has the perfect balance of savory, spicy, sweet and tangy.

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One Pan Malaysian (Claypot) Chicken Rice

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Savory-sweet succulent marinated chicken, flavor boosting Chinese sausages, mushrooms and rice cooked in chicken broth.

Author: AiPing | Curious Nut

Recipe type: Entree

Cuisine: Malaysian

Serves: 4

Ingredients

• 1¼ lb chicken thighs (4 thighs)
• 2 tsp shallot oil
• 2 Chinese sausages, sliced
• 5 dried shiitake mushroom, soaked in hot water for 20 - 30 minutes, excess water squeezed out and sliced
• 3 garlic cloves, finely minced
• 1½ cups long grain or jasmine rice (about 11.4oz)
• 2½ cups chicken stock
• 3 tbs sauce from marinade
• Pinch of salt
• 2" ginger, sliced
• 
  
• Marinade
• 2 tbs oyster sauce
• 2 tbs light soy sauce
• 1½ tbs thick caramel sauce
• 2½ tsp sesame oil
• 1½ tsp brown sugar
• ½ tsp salt
• ½ tsp white pepper
• 
  
• Garnish
• Green onion, sliced
• Fried shallots
• Red chilies, sliced
• Salted fish (optional)
• White pepper

Directions

1. Combine all the ingredients for the marinade and marinate the chicken overnight.
2. Preheat the oven to 375 F.
3. Heat a 10" cast iron skillet over medium high heat. Add 1 tsp shallot oil. When the pan is almost smoking, remove the chicken from the marinade (do not discard marinade) and sear the chicken skin side down for 1½ minutes or until charred to your liking. Flip the chicken and sear for another 1½ minutes. Set aside and remove the burnt bits from the pan.
4. Over medium high heat, fry the sausages. When they're halfway seared all over, add the mushrooms. When the mushrooms are almost browned, add the garlic. When the garlic turns a light brown, add the rice and 3 tbs sauce from the marinade. Stir to combine. Add the chicken stock and ½ tbs of thick caramel sauce (for a darker colored rice). Mix well.
5. Place the chicken skin side up and the ginger slices on the rice. Cover the pan and bring the liquid to a boil. Once boiled, transfer the pan to the oven. Bake for 25- 30 minutes or until chicken is done and rice is cooked. The thickest part of the thigh should read at least 165 F. Remove from the oven and let stand covered for 5 minutes. Discard the ginger slices, fluff and mix the rice. Drizzle some shallot oil (optional). Garnish and serve immediately.

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