Thermomix® Singapore – Crackling Claypot Rice

Want to cook crackling claypot chicken rice like those sold outside?
We’ll share the recipe and method using Rice Cooker Mode and Jasmine Rice!

Join our cooking guru Sew Chin & Singapore’s Ong Lai Queen Mavis Ong, who’ll show us the method to get crackling claypot chicken rice done at home effortlessly with absolutely NO mess.


350g jasmine rice, washed and drained dry

500g water

400g fresh chicken thighs (deboned and cut into 4 x 4cm cube)

5 dried shitake, soaked and quartered, squeeze dry

1 Chinese sausage, sliced diagonally (optional)


2 tbsp soya sauce

1 tbsp dark soya sauce

1 tbsp hua tiao wine (optional)

1 tbsp oyster sauce

1 tsp sesame oil

1 tsp salt

½ tsp sugar

½ tsp white pepper

½ tsp cornstarch

Saute Ingredients:

2 cloves garlic, peeled

3 slices ginger, julienne

30g oil

Drizzling Sauce:

1 tbsp dark soya sauce

1 tbsp shallot oil/fried salted fish oil


30g salted fish, cubed and fried in oil. Reserve oil.

30g shallots, pre-fried and reserve oil

Spring onions



1) Marinade chicken with marinating ingredients for minimum 30 mins.

2) Chop garlic 5secs/Sp 5, scrape down, add ginger, mushrooms and saute 4mins/120deg/ reverse / sp 1.

3) Insert butterfly. Add marinated chicken. Saute 10mins/120deg/Rev / Spoon.

4) Remove chicken to a bowl, drain sauce.

5) Wash bowl, add drained rice, 500g water, salted fish oil and start rice cooker mode

6) At 23 min remaining, add the raw salted fish and Chinese sausages through the lid hole

7) At 7min remaining, add half of the cooked chicken through lid hole.

8 ) Once done, immediately remove cooked rice and add the remaining cooked chicken into an oven heated claypot / ThermoServer, let it simmer for around 15min

9) Add the drizzling sauce over the rice and all the garnishes

10) Serve with sliced chilli, chopped spring onions and coriander leaves

Tips: Use red snapper or threadfin salted fish

High Temp Kailan with salted fish

Substitute the vegetables with kailan and use ginger instead of garlic and add salted fish

Recipe credit : Phor Sew Chin, Mavis Ong & Ginny Chan

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