Clay Pot Chicken Rice

Yield: 2 servings
Protein: 3 portions per serving

Ingredients Amount
Clay Pot Chicken Rice
Chicken Breast, boneless and skinless 200g
Black Pepper 10g
Button mushroom 75g
Onion, chopped 30g
Pandan Leaves 2 pieces
Lemongrass 20g
Vegetable Stock 500ml
Jasmine rice, raw 150g
Canola oil 40ml/ 2.5 tablespoons
Coriander Leaves, chopped 4g / 1 stalk
Spring Onion, chopped 4g / 1 stalk
Vegetable stock
Carrot 200g
Celery 150g
Onion 150g
Water 1litre


Vegetable Stock

  1. Wash and peel all the vegetables and cut into small cube size.
  2. Add 1 litre of cold water in a pot and add all the cut vegetables.
  3. Bring to a boil and simmer for 45 minutes. Strain the stock and set aside.


Claypot Chicken Rice

  1. Cut the chicken breast into cube size.
  2. Season chicken breast with black pepper and a bit of Canola oil.
  3. Heat up canola oil in a clay pot, saute garlic and onion till fragrant.
  4. Add rice, vegetable stock, chicken breast, mushroom, pandan leaves and lemongrass.
  5. Bring to boil over medium-high heat and then cover with a lid. Allow it to simmer on low heat for about 20 minutes.
  6. Garnish with spring onion and coriander leaves.


Healthy Tips

  • You can increase your protein intake by adding in egg or meat.
  • This recipe uses homemade vegetable stock instead of commercial stock that help to cut down your sodium intake.


Nutrition content per serving: (Energy: 615kcal)

Carbohydrate: 71g Protein: 30g Total fat: 22g
Sodium: 210mg Potassium: 747mg Phosphate: 430mg

Recipe courtesy of ITE College West Student, Lim Kai Ling & Ong Cai Ting