Microwavable Claypot Rice Without The Claypot

Claypot Rice

A dish cooked in a claypot should be served only if it can be served piping hot.

Given a desperate lack of time spent at home, I’ve decided to take the easy way out, thence the ‘microwavable claypot rice’.


  • Chicken drumstick: 4, chopped into bite-sized chunks
  • Sesame oil: 2 tsp
  • Sweet soy sauce: 2 tbsp
  • Oyster sauce: 2 tbsp
  • Light soy sauce: 1 tbsp
  • White pepper: to taste
  • Shaoxing wine: 2 tbsp
  • Rice: 1 cup, washed and rinsed
  • Water: a little less than 1.5 cups
  • Chinese sausage: 2 sticks, skin removed, sliced
  • Chinese mushroom: 4, soaked in water, halved
  • Chinese parsley: 1 stalk, washed and chopped
  • Kai Lan: 2 stalks, washed and chopped


  1. Marinate the chicken pieces with sesame oil, all the sauces, pepper and wine. Leave to marinate for 2 hours.
  2. Cook the rice with water in microwave on high for 10 min till boiling.
  3. Add chicken, sausages, mushrooms and remaining sauces used for marination into rice.
  4. Add 1/2 of chopped parsley into rice. Leave in microwave to cook for 10min.
  5. Add Kai Lan when the dish is almost done. Leave to microwave for another 3min.
  6. Garnish with remaining parsley. Serve hot.


  • Use a microwavable ceramic bowl to achieve the crispy charcoal-burnt rice at the sides of the bowl.
  • Add ready-made fried shallots for added crisp in every bite of the rice.
  • Do not use the same amount of water as you normally do for cooking white rice, or else it will become claypot porridge. Reduce the amount by about 1/5 cup.

2 persons

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