Saturday, March 16, 2013

HappyCall Claypot Rice

This is the dish that I had always wanted to try on my HappyCall Pan for almost a year. I remembered how fascinated I was to know that we can make "Claypot" Rice with HCP. As a FTWM, we can be "spoiled" for choices when it comes to cooking... because there's so many dishes we want to do but we only have a weekend! So on this fine day, I had finally stop procrastinating and get my hands down to materializing this simple yet comforting one-dish-meal.

I found 4 different recipes for Claypot Chicken Rice from the Internet and Recipe books. The recipes are more or less the same, with slight variation to condiments for marinating the chicken meats and whether to cook the rice with chicken stock or plain water. Some recipes call for Dried Shiitake Mushrooms (Chinese mushrooms), some do not. I was initially confused which one to follow, then I realized hey, I could just adapt my own recipe to my husband and kids' liking!

I am using the HappyCall Orcher (Deeper) Pan in brown colour. It can cook up to 2.5cups of rice to feed 4-5 adults.

Below is my own adaption of this easy to prepare meal. You can cook it with Rice Cookers and Claypots too!

- 2 Cups White Rice (Washed and Drained)
- 3.5 Cups Hot Water 
- Half a Cube of Chicken Stock
- 320g Chicken Parts Chopped (About half a small chicken)
- 5 Dried Shiitake Mushrooms (Soaked in hot water till soft, cut to slices)
- 2 Chinese Sausage (Remove skin and cut to slices)
- 5 Bunches Xiao Bai Cai (Wash and Cut)
- 1 Clove Garlic finely chopped 
- 2 Tbsp Cooking Oil
- Dark Soya Sauce 

Marinate for the Chicken:
- 2 Tbsp Corn Flour
- Dash of Pepper 
- 1 Tbsp Chinese Cooking Wine (Hua Diao Jiu)
- 1 Tsp Sesame Oil
- 1 Tsp Light Soya Sauce
- Half of Thumbsize Ginger, grated 
*Marinate for at least 1 hour 

1) Disolve Chicken Stock in Hot Water 

2) Place the Rice and disolved Chicken Stock in the HCP, cook the rice on medium fire on medium headstove (snap closed the pan) till boils. Water level should recede to the brim of the rice

3) Turn to low fire. Arrange the Mushroom Slices, Chicken Parts and Chinese Sausage Slices on top of the rice, snap closed HCP and continue to cook for 10 mins

4) Add in the Xiao Bai Cai, snap closed the pan and continue to cook

5) While the rice continue to cook, we shall prepare the Shallot Oil. On a small pan, Heat up cooking oil and fried the chopped garlic until golden brown.

6) Open the pan and check if the chicken parts are fully cooked. Turn off the fire, drizzle the shallot oil, together with dark soya sauce over the rice. Ready to be serve :) 

This is my first attempt, I am happy with the results. I will definitely cook this dish again and I will try to get some Salted Fish to spice up this dish further. My Claypot Chicken Rice may not be as good as those available outside, but nothing beats the satisfaction of seeing both my kids cleaned up their plates in a short span of time without any nagging from me!


  1. It looks delicious. I just bought a Chefel flip pan last month and always wanted to try claypot rice with it. Now you have tried it, I must give it a try and cook it using my Chefel pan.

    Thanks for the sharing.

  2. Hi Rose, I hope you enjoy making this dish. Let me know how it turn out..!

  3. Hi Rose, I hope you enjoy making this dish. Let me know how it turn out..!

  4. I will make it for dinner tonight! :) Happy weekend.

  5. Hi! check out my blog on the claypot rice. :)

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