I've eaten claypot chicken in Singapore a couple of times, but it appears to be a relatively unknown dish. I couldn't find any recipe in any of my relatively large collection of cookbooks, though there were a couple of relatively dubious looking recipes on the web. On 3 November 2002 my daughter Yana and I set to interpreting it. Here's what came out:
| quantity | ingredient | step |
| 500g | Rice | |
| 350 g | chicken, chopped into 6mm cubes | |
| 40 g | Dried fish (ikan bilis) | |
| 3 | dried "tung ku" mushrooms | |
| 40 g | Chinese sausage, thinly sliced | |
| water | ||
| Oil | ||
| 30 ml | light soya sauce | 1 |
| 30 ml | oyster sauce | 1 |
| pepper | 1 | |
| 15 g | ginger, shredded | 1 |
| 5 g | sugar | 1 |
| 5 ml | sesame oil | 1 |
| 10 ml | light soya sauce | 2 |
| pepper | 2 | |
| 15 g | ginger, shredded | 2 |
| 5 g | sugar | 2 |
| 5 ml | sesame oil | 2 |
| 50 ml | chicken stock | 2 |
| 2 | cloves garlic, crushed | 2 |
| 1 | red chili | 3 |
| 1 | spring onion | 3 |
| coriander leaves (cilantro) | 3 |
Tung Ku is the Chinese name for the mushroom Lentinus Edodes, known as shiitake in Japanese.
Mix the marinade ingredients for step 1 and marinate the chicken in them for 30 minutes.
Mix the marinade ingredients for step 2 and marinate the fish in them for 10 minutes.
Wash the rice, then chop the step 2 ingredients in a blender. Place the rice, step 2 ingredients and water into an earthenware pot and start to cook. Chop the mushrooms into strips 5mm by 15 mm.
Fry the chicken in oil. When nearly cooked, add sausages and mushrooms.
When the water level in the rice has dropped to the surface, remove about ¼ of the rice from the pot. Add the chicken mixture and mix thoroughly, then replace the removed rice. Cover and cook for 15 minutes.
Chop the chili into slices lengthwise, the onion into round slices, and the coriander into fine shreds. When the food is cooked, take off the lid and garnish. Serve.