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Claypot Chicken Brown Rice

Claypot Chicken Brown Rice

You can cook this in one big claypot (as a big portion for sharing with 2-3 persons), or divide the ingredients into 2 small claypots for 1 person portion per claypot.

The ratio of brown rice to water is 1 cup brown rice: 2 cup waters.


  • 500g chicken thighs (or half chicken) cut to bite-sized pieces
  • 1  1/2 tbsp cooking oil divided
  • 30 grams dried salted fish soaked in hot water until softened, pat dry and diced (remove bones if any)
  • 1 cup brown rice rinsed and drained
  • 2 cup water
  • 6 Chinese dried mushrooms rinsed and soaked in hot water, stalks trimmed, quartered (reserve soaking water,  filtered)
  • 1 lup cheong (Chinese sausages/腊肠) soaked in hot water for 5 minutes before removing wax covering; sliced diagonally
  • 2 tbsp sesame oil as needed
  • 2 bunches baby bok choy (小白菜) ends trimmed

(A) Marinade

  • 1 tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp ginger juice (grate some ginger, gather the pulp and squeeze the juice)

Serving suggestion

  • chopped spring onion or coriander
  • dark soy sauce (as a condiment)


  1. Marinade chicken pieces with (A) for at least 15 minutes.
  2. Heat oil in the clay pot. Add salted fish bits and fry until golden brown. Turn off the stove and take out salted fish, leaving behind the oil in the claypot.
  3. Add washed rice to the clay pot, coating the rice grains with the oil left in the clay pot using a spatula.
  4. Add 2 cup water (you may use some of the mushroom soaking water). Cover claypot with lid. Simmer the rice until it is almost cooked, about 10-15 minutes.
  5. Add the marinated chicken pieces without the leftover marinating sauce (otherwise, the rice may get too soggy) on top of the rice. Scatter fried salted fish bits, mushrooms and lup cheong over. Drizzle sesame oil along the walls of the clay pot so that the rice can form a nice crust later.
  6. Cover the clay pot and simmer for another 15 minutes. The rice should be cooked by now. If you want a more distinctive crust, you can simmer slightly longer, until you start to hear a gentle popping sound. Turn off the stove. Add the baby bok choy and cover with lid, allowing the contents of the claypot to keep warm and slow cook on their own for another 10 minutes.
  7. To serve, garnish with spring onions/coriander. Drizzle dark soy sauce over the rice if desired and mix up the rice before eating.
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15 comments on “Claypot Chicken Brown Rice”

  1. It looks absolutely heavenly. Used to have this (or similar one) quite often for the lunch…really delicious and healthy.

  2. Will it work if we use a normal stainless steel pot, or rice cooker?

    • Yes you can! Although it will likely lack the smokey flavour or signature crispy crust of claypot rice, but the flavours are still there.

      Rice cooker claypot chicken rice recipe: CLICK HERE

    • Thanks, wiffy!

    • Just one more question. Using the rice cooker recipe, if I substitute the white rice with brown rice. Do I need to add more water?

    • For rice cooker, try the ratio 1 cup brown rice: 1 + 3/4 cup water. If you prefer more moist rice, you can increase to 1 cup brown rice: 2 cup water in future. Let me know how it goes!

    • I used mixed white & brown rice so twigged it to 1 cup mixed rice : 1/1/3 cup water. Slightly moist. Think can reduce a bit more water. But it tastes good! Thanks, Wiffy.
      – xoxo, a follower of your recipes!

  3. This will be so good on a cool rainy day! I wish I have claypot rice right now. Have not had it for a long time.

  4. Hi, if i double the portion, does it mean cooking time is doubled too? 

    • use a bigger claypot, the cooking time should be roughly same (+ 5 mins more or so if your chicken are cut to bigger chunks).

  5. Hi Wiffy,
    Hi good afternoon,  can I check with you if it is ok when the rice is about to cook after 10-15mins of simmering, we mix the salted fish bits into the rice before placing the marinated chicken pieces on top of the rice (instead of sprinkle on top of the marinated chicken pieces)?

  6. Thank you. 

  7. Hi there – I am excited to try out this recipe.

    In your introduction, you wrote “The ratio of brown rice to water is 2 cups brown rice: 1 cup water.” but on your ingredients list – you have 1 cup of brown rice: 2 cups of water.

    Could you please confirm the correct ratio? Thank you!

    • Hi! The correct ratio should be 1 cup of brown rice: 2 cups of water. I have amended the recipe – thanks for pointing it out to me & I hope you enjoy the recipe when u tried it out :)

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