Claypot chicken rice
 Singapore style Claypot chicken rice with sliced chicken, salted fish, Chinese sausage and vegetables. Some places serve it with dark soya sauce. | |
| Place of origin | China, Malaysia and Singapore |
|---|---|
| Main ingredients | Rice, Chicken, Chinese sausage |
Claypot chicken rice (Chinese: 砂煲鷄飯, 瓦煲鷄飯, 黄焖鸡米饭 or 煲仔鷄飯) is usually a dinner dish in the southern regions of China, Malaysia and Singapore. It is typically served with Chinese sausage and vegetables. More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and Chinese sausage are added in later.[1]
Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with dark soya sauce and also dried salted fish. Salted fish enhances the taste of the claypot chicken rice, depending on the diner's preference. Due to the time-consuming method of preparation and slow-cooking in a claypot, customers might have to wait a period of time (typically 15–30 minutes) before the dish is ready.
Claypot chicken rice with added dark soya sauce
See also
References
- ↑ "Clay Pot Rice, A Traditional Delicacy". cultural-china.com. Archived from the original on 30 December 2013. Retrieved 29 December 2013.
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