Claypot Chicken Rice (Sar Po Fahn)

Claypot Chicken Rice (Sar Po Fahn) with Homemade Roasted Chicken

Claypot Chicken Rice is a lovely one-pot rice Dish! My friend and neighbor Monica taught me how to make this and told me how easy it is to make it, especially on those busy days when you don’t feel like spending so much time cooking. She says you can easily buy a roasted chicken from (Fairprice) and throw this together, once you are back from shopping.

Sometimes, the marinated chicken is uncooked and cooked along with the rice… My version, however, is with Homemade roasted chicken

I have easily, prepared a yummy version of my Black Pepper Chicken Roast, to top the Claypot Rice. Easy marination and just pop the chicken in the oven to roast!  You can take your sweet time to prepare all the ingredients for the rice in the meantime, and then when its’ time for supper, the cooking is pretty quick and straightforward.

Claypot Rice or Sar Poh Fahn (or Sar Poh Kay Pui) is very popular in Penang, Malaysia where Monica is originally from.

In Hokkien, Sar Po; refers to the clay pot cooking method originally done on charcoals. Kay Pui, refers to ‘Chicken Rice’ In Mandarin, Fahn refers to the Rice..  So some people call it ‘Sar poh Fahn’ and others call it ‘Sar Poh Kay Pui’.

Scroll down for the Complete Recipe.

Claypot Chicken Rice (Sar Po Fahn)

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Watch the Video or click to read Complete Recipe – Below. 

Ingredients used:

Chinese Sausage: commonly known by its Cantonese name Lap Cheong, this is often added to rice dishes to give flavor and texture. I use Halal Oriental Chicken Sausages. You can use any smoky sausages that you like or omit this ingredient. When Lap Cheong is added to cooked rice, it is usually added after the rice is added to boiled water and almost cooked through. The heat from the rice is usually sufficient to cook the rice. My chicken sausages were added to the oil, however, as I wanted to make sure they cook properly. Personally, I am not very fond of these sausages, which have a sweet flavor.. I much rather use smoked Mexican sausages, here.

Dried Mushroom:  Dried Shiitake Mushrooms or other Chinese Mushrooms are most often added for an earthy and warm aroma. Make sure you are using good-quality dried mushrooms. I always taste the mushroom after it is dehydrated to make sure. These mushrooms are soaked in hot water first. Some people will add the soaking water too, however it is too strong inf flavor for me. I do like the milder flavor of these dried Mushrooms (pictured below) in this rice!

Dried Salted Fish: Dried Salted fish is very often added to the rice when almost cooked. TO prepare it, it must be soaked a while, and then cut into slices. Then fry it up till slightly crisp.. before adding. A very small portion is needed. Many people love the dried salted fish in this dish.. I thought – no, since my roasted chicken is so good on its own!

Green Leafy Vegetables: Add some Sawi spinach or Bok Choy while there’s still water in the rice, to add veggies to the dish! It looks brilliant too when you open the clay pot.

How to make Claypot Chicken Rice (Sar Po Fahn) with Homemade Roasted Chicken- Recipe at a glance:

Traditionally Chinese-style clay pots are used to make this Claypot Rice, and it’s best cooked over live charcoal. That aroma is unbeatable. However, this dish can be made just fine, at home using a good non-stick pot or your rice cooker.

• Soak the Dried Chinese Mushrooms, good quality Shiitake Mushrooms in hot water, till rehydrated
• Marinate the chicken with a blend of simple ingredients.
• Roast in the oven for 1 1/2 hours, as needed.
• Meanwhile, prepare all other ingredients for rice.
• Cook all ingredients in sequence in an appropriate clay pot or non-stick pot. Add rice and seasonings.
• Halfway through cut the roasted chicken and place it on top of the rice along with more seasoning as needed.
• Cook covered tightly on low till the rice is cooked.
• Serve hot.

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Ingredients:

• 1 whole chicken, with skin for roasting (about 1 1/4 kg)
• 2 Tbsp Olive oil
• 3 cups Jasmine Rice
• 1/2 cup dried Shiitake Mushroom slices (without stalk)
• 2 Chinese style Sausage
• 3 tsp finely chopped Ginger
• 3 tsp finely chopped Garlic
• 3 tsp chopped Spring Onion bulbs (the white part), reserve the greens for garnish
• 4 Tbsp Sunflower oil
• As needed- Mild Red chillies, Coriander leaves  for Garnish

Marination for Roasted Chicken:

• 2 tsp minced garlic
• 1 1/2 tsp minced ginger
• 1 1/2  tsp freshly crushed black pepper
• 1/2 tsp fine black pepper powder
• 1/2 tsp Paprika
• 1/2 tsp Smoked Paprika
• 1/2-1 tsp Mild Pepper flakes (Turkish Pepper/ Aleppo pepper flakes)
• 1/2 tsp Dried Thyme
• 1/2 tsp Garlic powder
• 2 1/2 tsp Lime Juice
• 1 1/2 tsp Oyster Sauce
• 1 tsp Dark Soy Sauce
• 1 1/4 tsp Salt(Adjust according to weight of chicken)

Seasoning: (adjust to taste):

• 2 tsp Light Soy sauce
• 2 tsp Oyster Sauce
• 2 tsp Dark Soy sauce
• 1 tsp Salt or Chicken Seasoning
• 2 tsp Sesame oil
•  3-4 tsp Dark sweet Soy sauce (adjust this to taste- you can also use dark soy instead)
• 1/2 tsp White pepper powder (optional)

Same Recipe Video is available on the Recipe page⇑.

On Laptop, is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Chicken, Rice, Chinese Sausage, Dried Mushroom, Ginger, Garlic, Spring Onion, Pepper,  Oil, Seasoning and Soy Sauces, Oyster Sauce, Salt.

EAT AND TELL!!! Let us know if you tried – Claypot Chicken Rice (Sar Po Fahn) with Homemade Roasted Chicken