Sunday, August 14, 2011

Claypot Chicken Rice

On 14th August, 2011, Hong Zheng and I took Debbie & Eleanor to Foong Lian Clay Pot Foods and Cafe for lunch. We had Claypot Chicken Rice with Pig Maw Black Pepper Soup.

Foong Lian Clay Pot Foods & Cafe
at No. 55, Jalan Yew, Pudu, 55100 Kuala Lumpur

Foong Lian's Claypot Chicken Rice

Foong Lian's Pig Maw Black Pepper Soup

My Aussie friends, Debbie Morgan & Eleanor O'Rafferty, from Perth.

Debbie, Eleanor and myself

Below is my own Claypot Chicken Rice recipe:-

Claypot Chicken Rice

2 cups rice - wash and drain
2-3 cups of chicken stock (may be replaced with water mixed with 1tbsp concentrated chicken stock)
500g chicken (drumsticks, wings and/or fillets) - cut
1-2 pairs of Chinese sausages (Lap Cheong) - wash & sliced
5-6 dried Chinese/Shitake mushrooms - soak, removed stems and slice into thick pieces
50g “mui hiong” salted fish (salted mackerel is an option)
2-3 stalks of scallions (spring onions) - cut
Some fresh fine ginger strips Some chilly strips

Marinade for Chicken:
1 tbsp oyster sauce
1-2 tbsp dark soya sauce
1 tsp sesame oil
1 tsp garlic/shallot oil
½ tbsp ginger juice
½ tsp sugar
1 tbsp Shao Hsing Hua Tiao Chiew (cooking rice wine)
a dash of finely grounded pepper
1 tsp cornflour

1. Fry the salted fish in a little oil till crispy and crush it into small pieces.
2. Let chicken be marinated for at least an hour in the refrigerator.
3. Put rice and chicken stock into a claypot. Bring to boil over high heat and lower the fire. Let the rice cook over medium heat until steam holes are formed. And spread the chicken, mushrooms and sausages. Cover the claypot and continue to cook over low heat for approx. 20-25 minutes or till the rice is dried and the chicken is cooked.
4. Remove from heat. Sprinkle the salted fish, ginger strips and scallions on top. Cover the claypot again and let it stands for 10 minutes.
5. Mix well and garnish with some chilly strips before serving

1. If your rice is a new crop and in order to get your cooked rice dry and fluffy, you would need to use less chicken stock/liquid. Otherwise, it will be very starchy.
2. When a claypot is unavailable, you may use your electric rice cooker in replacement.

Chinese Sausages
Fried Salted Fish
Pagoda Brand Shao Hsing Hua Tiao Chiew

1 comment:

  1. Hi Alice,

    Thank you for your support. FYI, Foong Lian has a website and a facebook page as follow:

    Website :
    Facebook :

    Do connect with us to stay up-to-date ans stay in-touch.

    Thank you!