Claypot Chicken Rice Recipe | Sadia Singapore

Claypot Chicken Rice

cooking-time2hr 30mins cooking-servings5 SERVINGS


Claypot Rice:

  • Sadia Chicken Boneless Leg (cut cubes) 2000g
  • Chinese Mushroom – pre soaked 60g
  • Chinese Sausage (Chicken) – sliced 50g
  • Chye Sim 100g
  • Shallot Oil 50g
  • Salted Fish 30g
  • Rice 1000g
  • Water 1000g


  • Sesame Oil 20g
  • Light Soya Sauce 30g
  • Dark Soya Sauce 30g
  • Hua Tiao Jiu 20g
  • Ginger 20g


  1. Marinate chicken cube in a mixing bowl for 2 hrs
  2. Rinse the rice 3 times
  3. Place rice in rice cooker, add in water, chinese sausage, mushroom, salted fish & chicken
  4. Just 5 mins before the rice is cooked, add in chye sim and shallot oil

Chicken Boneless Leg

Eric Teo, Local Celebrity Chef

Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.

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