Don Signature Crab - Singapore Food Guide

Pelu0027a Rice

Singapore-style claypot rice with tender meat (chicken or pork) and a golden crispy bottom, cooked low-and-slow for comforting hawker-centre vibes.

Pelu0027a Rice

About this dish

Pelu0027a Rice is a homely, claypot-style rice dish that you can imagine steaming away at a neighbourhood zi char stall or being carried home from a kopitiam on a rainy evening. In Singapore this kind of one-pot rice — fragrant, slightly caramelised at the base, and studded with savoury meat — is the kind of comfort food families share for weeknight dinners, weekend potlucks or even late-night supper runs after a stint at the hawker centre.

This version blends familiar Singapore ingredients: jasmine rice scented with ginger and garlic, succulent chicken thighs or diced pork belly, slices of lap cheong (Chinese sausage) for sweetness and shiitake for umami. The cooking method is simple: brown the meat, add aromatics and stock, then simmer the rice slowly in a heavy pot or claypot until the grains are tender and the bottom develops a prized golden crust. Finish with light soy, a splash of dark soy for colour, toasted sesame oil and a scattering of spring onion and fried shallots for crunch.

Flavour-wise expect rich savoury notes, a touch of sweetness from the lap cheong and dark soy, and a contrast in textures between soft rice and a slightly crisp base — the kind of thing Singaporeans love to pair with a plate of achar, a fried egg, and a cold bottle of barley drink or kopi. This is practical comfort food for busy households: it keeps well for next-day packed lunches and can be adapted easily for halal households (use chicken and omit lap cheong) or vegetarian versions with firm tofu and extra shiitake.

Ingredients

  • 300 g jasmine rice, rinsed and drained
  • 450 g bone-in chicken thighs (or 400 g pork belly, diced) - skin on for flavour
  • 2 Chinese sausages (lap cheong), thinly sliced (optional, omit for halal)
  • 5-6 dried shiitake mushrooms, rehydrated and sliced
  • 1 medium carrot, peeled and diced (optional for colour)
  • 4 cloves garlic, thinly sliced
  • 2 cm ginger, julienned
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce (for colour)
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
  • 600 ml chicken stock (or water) - roughly 1:2 rice:liquid ratio plus for meat
  • 2 tbsp vegetable oil (or lard for extra aroma)
  • 3 spring onions, sliced on the diagonal
  • Salt and white pepper to taste
  • Fried shallots and chopped coriander/cilantro to garnish
  • Sliced fresh chilli or sambal on the side (optional)

Step-by-Step Method

  1. Prepare ingredients: rinse the rice until the water runs mostly clear and let drain for 10 minutes; rehydrate shiitake in hot water and slice; pat chicken dry and cut into bite-sized pieces if boneless.
  2. Season the meat: toss chicken or pork with 1 tbsp light soy, 1/2 tsp sugar and a pinch of white pepper; set aside for 10 minutes to absorb flavour.
  3. Brown meats and aromatics: heat a heavy claypot or heavy-bottomed pot over medium-high heat, add vegetable oil, sear chicken (skin-side down) or pork until golden — about 3–4 minutes per side. Remove and set aside. In the same pot, fry sliced lap cheong briefly until fragrant, then add garlic and ginger and stir-fry for 30–45 seconds until aromatic.
  4. Toast the rice: add drained rice to the pot and stir for 1–2 minutes to coat each grain in the flavoured oil (this builds flavour and helps prevent sticking).
  5. Layer and add liquid: return the browned meat, shiitake and carrot on top of the rice. Gently pour in chicken stock and add remaining light soy, dark soy, oyster sauce and the rest of the sugar; do not stir. Bring to a gentle boil on medium-high.
  6. Simmer and cover: once boiling, reduce to the lowest heat, cover the pot tightly and simmer for 18–22 minutes until liquid is absorbed and rice is tender. Do not lift the lid often — allow steam to cook the rice evenly.
  7. Create the crust: after 18–22 minutes, increase heat to medium-high for 2–3 minutes with the lid on to encourage a golden crispy bottom (listen for a faint crackling sound). Then remove from heat and let rest, covered, for 5 minutes.
  8. Finish and season: drizzle toasted sesame oil over the rice, gently fluff and mix some of the crispy bottom into the rice for texture. Taste and adjust with a dash more light soy or a pinch of sugar, like you would at a zi char stall.
  9. Garnish and serve: scatter spring onions, fried shallots and coriander on top. Serve hot with sambal or sliced chilli and a fried egg or achar on the side for a true Singapore-style meal.

Tips & Serving Ideas

  • Use a heavy claypot or thick-bottomed pot to get an even cook and the prized crispy bottom; if you don’t have a claypot, use a small cast-iron pot.
  • For halal or pork-free households, swap lap cheong for extra shiitake and smoked tofu, and use only chicken.
  • To boost umami like hawker stalls, use a splash of mushroom soaking liquid (from the shiitake) in the stock, or add 1 tsp of fish sauce if you eat seafood.
  • Rinse the rice until water is fairly clear to avoid gummy texture, and stir the rice briefly in oil to keep grains separate before adding stock.
  • Control the crust: if you prefer less crisp, keep at low heat; for a more pronounced crust, finish on medium-high for 2–3 minutes but watch carefully to avoid burning.
  • Make-ahead: cook entirely and reheat in a covered pot with a splash of water over low heat, then crisp briefly to revive the crust. Great for packed lunches in Air-conditioned office kitchens (CBD crowd).

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