Hainanese Claypot Chicken Rice

This one-pot Hainanese Claypot Chicken Rice is one of those recipes that feels like home. It’s simple, comforting, and full of familiar flavours. Tender chicken, savoury rice, and a golden, crispy crust at the bottom that makes every bite a little extra special. mth and aroma that fills the kitchen.

Serve it straight from the pot with a drizzle of soy-sesame sauce and some fresh cucumbers for a balanced, nourishing family meal.

Why I Love It:

✔️ All-in-one meal. Protein, rice, veggies in one pot
✔️ Crispy rice crust for extra flavour & texture
✔️ Family-friendly and budget-friendly

Ingredients:

Base:

- 4 shallots (or 1 onion), minced
- 6 cloves garlic, minced
- 3 slices ginger
- 2 boneless skin-on chicken thighs, skin + fat trimmed off, meat cubed
- Neutral oil (for frying)
- 2 cups jasmine rice, washed & drained
- 2.5 cups chicken stock or water + chicken stock cube
- 1 tsp salt
- Handful of xiao bai cai (optional)

Garnish:

- Spring onions + parsley, chopped
- Sliced cucumber
- Fried shallots
- 2 tbsp soy sauce + 1 tbsp sesame oil

Chicken marinade:

- 1 tbsp soy sauce
- 1 tbsp hua diao jiu (Chinese cooking wine)
- 1 tbsp sesame oil
- 1 tbsp corn flour
- 1 tsp sugar

Instructions:

1. Render fat: Place chicken skin + fat into a cold pan, cook over low heat until the oil renders out. Remove skin if preferred.
2. Aromatics: Add minced shallots, garlic, and ginger. Fry until slightly browned and fragrant.
3. Oil layer: Add more neutral oil if needed, you’ll want a good layer to help the rice crisp later.
4. Toast rice: Add drained jasmine rice, stir-fry for 1 minute to coat in oil.
5. Simmer: Pour in 2.5 cups water + stock cube or chicken stock and 1 tsp salt. Cover and simmer on low heat 5 minutes.
6. Add chicken: Layer in marinated chicken, cover and simmer 15 minutes. Move pan occasionally for even heat.
7. Crisp rice: Increase heat to medium for 2–3 minutes. Use a chopstick to check if the bottom layer is golden and crispy.
8. Veggies: Add xiao bai cai, cover, and rest for 10 minutes off heat.
9. Serve: Garnish with spring onions, parsley, fried shallots. Drizzle rice sauce. Enjoy with cucumber slices on the side.

👶🏻 Toddler-Friendly Tip:

- For younger kids, scoop from the top layer of rice (it’s softer and less oily than the crispy bottom).
- Swap xiao bai cai for milder veggies they prefer (like spinach or broccoli florets).
- Skip garnishes like fried shallots if they’re sensitive to crunch or strong flavours.