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Traditional Claypot Chicken Rice with Salted Fish

A Singapore-style claypot chicken rice starring tender chicken and fragrant salted fish, slow-cooked in a claypot for a smoky, homely wok-heat finish.

Traditional Claypot Chicken Rice with Salted Fish

About this dish

This Traditional Claypot Chicken Rice with Salted Fish is the kind of comforting, slightly smoky rice dish you’ll find in kopitiams and zi char stalls across Singapore — but best enjoyed at home for that steaming, family-style share. The claypot method seals in aroma so each spoonful has the umami lift of salted fish, tender bites of marinated chicken and rice that soaks up all the savoury juices.

It’s a favourite for rainy-night suppers, weekend family dinners in the heartlands or a weekend potluck when you want something that feeds a crowd without fuss. The flavour profile is salty, fragrant and slightly sweet — think toasted sesame oil, light soy and a touch of dark soy for colour — balanced with fresh spring onions and a squeeze of lime or sambal on the side if you like heat. Texture-wise you’ll get silky rice, succulent chicken and the much-loved slightly crispy bottom crust from the claypot.

Locally, people sometimes add lap cheong or a dollop of sambal belacan to personalise it — both common Singapore tweaks depending on your neighbourhood hawker or home cook’s style. This recipe assumes a typical Singapore kitchen setup: wok for frying, a claypot (or heavy-bottomed pot) and simple supermarket ingredients you can pick up from NTUC, Cold Storage or your nearest pasar malam/wet market.

Ingredients

  • 300 g jasmine rice, rinsed until water runs clear
  • 500 g bone-in chicken thighs, cut into bite-sized pieces
  • 70 g salted fish (Chinese salted mackerel or salted ikan bilis), rinsed, patted dry and flaked
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce (for colour)
  • 1 tbsp shaoxing wine (or dry sherry)
  • 1 tsp sugar
  • 1/2 tsp white pepper
  • 1 tbsp sesame oil
  • 1 tbsp cornflour (optional, for slight velveting)
  • 3 tbsp vegetable oil (for frying)
  • 3 cloves garlic, finely chopped
  • 2 cm ginger, julienned
  • 3 spring onions, whites and greens separated and sliced
  • 600 ml hot chicken stock (or hot water)
  • 1 red chilli, thinly sliced (optional, for garnish)
  • 2 tbsp fried shallots (optional, for garnish)
  • 1 small lap cheong (Chinese sausage), thinly sliced (optional Singapore variation)
  • Lime wedges and sambal belacan or sliced chilli in light soy, to serve

Step-by-Step Method

  1. Rinse the rice under cold water until the water runs clear, then drain and set aside in the claypot or a bowl if using a rice cooker later.
  2. Marinate the chicken: toss chicken pieces with light soy, oyster sauce, dark soy, shaoxing wine, sugar, white pepper, sesame oil and cornflour if using; marinate for 15 minutes while you prepare other ingredients.
  3. Prepare the salted fish: heat 1 tbsp oil in a wok over medium-high heat, fry the flaked salted fish until fragrant and lightly crisp (20–40 seconds), then transfer to a plate. This reduces excess salt and intensifies aroma.
  4. In the same wok, add remaining oil over medium-high and quickly sear the chicken (in batches if needed) until the exterior turns light golden — about 1–2 minutes per side — then remove. Sear just to lock in juices; it will finish cooking in the claypot.
  5. Layer: add the rinsed rice into the claypot, scatter ginger and the white parts of spring onions over the rice, pour in the hot chicken stock (about 600 ml) so the rice is just covered; give a quick stir and level the rice.
  6. Arrange the seared chicken pieces and fried salted fish on top of the rice, cover the claypot with its lid and place over a medium-high flame until it comes to a steady boil (about 4–6 minutes).
  7. Once boiling, reduce the heat to low and simmer gently, covered, for 20–25 minutes until rice is tender and chicken cooked through. Do not lift the lid frequently — steam is what finishes the rice.
  8. For a slightly crisp bottom crust (the prized claypot crust), increase heat to medium for 1–2 minutes at the end to hear a light crackle; then remove from heat and rest, covered, for 5–10 minutes.
  9. Fluff the rice gently with a spatula to mix chicken and salted fish through. Taste and adjust seasoning — add a little more light soy or a pinch of sugar if it needs balancing, like at a zi char stall.
  10. Garnish with spring onion greens, sliced red chilli, fried shallots and a squeeze of lime. Serve straight from the claypot with sambal belacan or chilli in light soy on the side.

Tips & Serving Ideas

  • Salted fish can be very salty — rinse, pat dry and fry briefly to reduce saltiness and bring out aroma. If you can’t find salted mackerel, use a small amount of salted ikan bilis or reduce added salt.
  • No claypot? Use a heavy-bottomed Dutch oven or thick-bottomed pot with a tight-fitting lid; follow the same timings for best results.
  • Buy salted fish and lap cheong at NTUC, Cold Storage or wet markets — wet market salted fish tends to be fresher and less chemically salty than pre-packed varieties.
  • To get a crisp bottom crust, briefly increase heat at the end and listen for a light crackle; be careful not to burn — resting covered helps even out moisture.
  • Adjust heat and chillies to suit family tastes — serve sambal belacan on the side for those who want more bite, or a simple soy-sliced chilli for milder spice.
  • Make-ahead: refrigerate the cooked claypot (without garnishes) and reheat gently with a splash of water in a pot or microwave; finish with a quick flash on the stovetop to revive the crust.
  • Leftovers work well for lunchboxes — reheat and add a fresh squeeze of lime and chopped spring onions to refresh flavours.

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