Rice Dishes
Traditional Singapore Claypot Rice Recipe (Shao La Fan)
Indulge in the soulful comfort of a hawker classic featuring fragrant jasmine rice, marinated chicken, and smoky Chinese sausages. This recipe focuses on achieving the legendary 'guo ba' or crispy rice crust that defines a truly authentic Shao La Fan experience.
- Prep
- 20 min
- Cook
- 35 min
- Serves
- 4
- Level
- Medium
- Per serving
- 620 kcal
Method
Marinate the chicken and mushrooms with ginger juice, light soy sauce, oyster sauce, Shaoxing wine, half the sesame oil, and a dash of white pepper. Let sit for at least 20 minutes.
Wash the rice until the water runs clear. Drain well. In a traditional claypot, mix the rice with water (or stock) and a teaspoon of vegetable oil.
Place the claypot over medium heat. Bring to a boil without the lid. Once the water level has dropped and small 'volcano' holes appear on the surface of the rice, reduce heat to low.
Arrange the marinated chicken, mushrooms, lup cheong, and salted fish evenly over the rice. Cover the pot with a tight-fitting lid.
Cook on low heat for 20-25 minutes. To get the crispy crust, increase the heat to medium-low for the last 5 minutes and tilt the pot slightly in different directions to ensure the bottom and sides char evenly.
Mix the dark soy sauce, remaining sesame oil, and a teaspoon of sugar in a bowl. Drizzle this sauce over the hot rice just before serving. Garnish with chopped spring onions and serve with a side of spicy sambal belacan.
Notes
Use 'old' jasmine rice if available, as it holds its shape better and creates a superior crust.
Listen for a soft crackling sound during the last few minutes; that is the sound of the rice crust forming.
Rub the inside of the claypot with a little oil before adding rice to prevent sticking and enhance the crispiness.
The salted fish (Mui Heong) is essential for that signature 'funk' and umami found in hawker stalls.
