A fuss-free twist on a beloved classic — with all the cozy flavor, none of the heavy lifting.
There’s something deeply comforting about a good bowl of claypot rice — the kind that arrives sizzling, with smoky aromas wafting up from the crispy bottom, and every bite layered with the umami of marinated meat, mushrooms, and sweet Chinese sausage. Traditionally, this dish is made over an open flame in a heavy clay pot, which gives it its signature crust and rustic charm. But what if you could enjoy all that flavor and comfort without the hassle or the special equipment?
Enter: the rice cooker version.
This recipe is a love letter to those busy weeknights when you crave something hearty and homemade but don’t have time to stand over a stove. It’s also a nod to nostalgia — that feeling of warmth and familiarity you get from your favorite childhood meals. With just a little prep and one button, you can recreate that claypot magic using ingredients you might already have in your pantry and fridge.
What makes this version special is its layered simplicity. The rice absorbs the savory marinade of the chicken, the earthy richness of mushrooms, and the sweet-salty charm of lap cheong, while the broth brings it all together in one perfectly steamy, fragrant pot. And yes — if your rice cooker has a “crispy” setting, you can still get that coveted golden crust at the bottom (hello, bonus points).
Whether you’re cooking for one, feeding a family, or just need an excuse to use up that lap cheong in the back of your fridge, this rice cooker claypot rice is here to deliver big flavor with minimal effort. It’s comfort food made modern — and it just might become your new weeknight favorite.
Rice Cooker Claypot Rice
Ingredients
Chicken Marinade
Instructions
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Prepare the Rice
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Rinse the jasmine rice under cold water until the water runs clear.
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Soak the rice in water while you prepare the other ingredients. This helps achieve a fluffier texture.
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Marinate the Chicken
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In a bowl, combine the chicken pieces with light soy sauce, oyster sauce, rice wine, and white pepper.
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Mix well and let it marinate for at least 15 minutes. For deeper flavor, marinate for up to 1 hour in the refrigerator.
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Prepare the Other Ingredients
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Slice the shiitake mushrooms, lap cheong, and cabbage into small, uniform pieces.
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Mince the garlic and ginger.
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Soak the dried shrimp in warm water for about 10 minutes, then drain.
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Assemble in the Rice Cooker
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Drain the soaked rice and place it in the rice cooker.
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Add the marinated chicken, sliced mushrooms, lap cheong, cabbage, minced garlic, minced ginger, and dried shrimp to the rice.
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Pour in slightly less than 1 cup of chicken broth if using cabbage (as it releases moisture during cooking). If not using cabbage, use a full cup of broth.
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Gently mix all the ingredients to distribute evenly.
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Cook
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Close the rice cooker lid and set it to the standard white rice setting.
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Let it cook until the cycle completes. Avoid opening the lid during cooking to ensure even cooking.
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Finalize and Serve
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Once the rice cooker indicates that cooking is complete, open the lid and drizzle the dark soy sauce over the rice.
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Gently fluff and mix the rice to incorporate the soy sauce evenly.
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Serve hot, garnished with chopped green onions if desired.
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Note
Achieving a Crispy Bottom (Socarrat):
Some rice cookers have a "crust" or "crispy" setting that can mimic the traditional claypot crispy rice bottom. If your rice cooker has this feature, you can activate it after the initial cooking cycle.
Alternative Proteins:
Feel free to substitute chicken with other proteins like pork belly, beef slices, or tofu for a vegetarian option.
Vegetable Additions:
Incorporate other vegetables such as bok choy, spinach, or bell peppers for added nutrition and color.
Flavor Enhancers:
Adding a few drops of sesame oil or a sprinkle of fried shallots before serving can enhance the aroma and flavor.
Serving Suggestions:
Serve with a side of pickled vegetables or a simple soup to make it a complete meal.
