A lower-calorie way to make Chicken claypot rice
Chicken claypot rice makes a thin crisp base with measured oil
Skinless chicken, shiitake, bok choy and exactly portioned rice cook in one claypot with a thin crisp bottom, about 510 kcal.
Claypot rice is satisfying because of smoky soy chicken and the coveted crisp rice at the base. It does not require a thick oil layer. Soaked rice starts in mushroom stock, chicken joins only after the grains have absorbed most of the liquid, and one measured teaspoon of oil travels around the hot rim at the end to create a narrow crust.
What changes—and what stays
From with skin-on chicken, Chinese sausage and more oil around the pot often 680–900 kcal to 510 calories
Measure 65 grams of dry rice per person, omit Chinese sausage and use only 10 grams of oil around the pot for the crisp base. Mushroom soaking liquid seasons the grains, ginger-soy chicken steams above them and the final claypot crust adds roasted fragrance.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Measure 65 grams of dry rice per person, omit Chinese sausage and use only 10 grams of oil around the pot for the crisp base | Mushroom soaking liquid seasons the grains, ginger-soy chicken steams above them and the final claypot crust adds roasted fragrance. |
How the flavor stays
Mushroom soaking liquid seasons the grains, ginger-soy chicken steams above them and the final claypot crust adds roasted fragrance.
A cost rule that survives inflation
Dried shiitake and bok choy provide strong flavour and volume, letting 800 grams of chicken and 325 grams of rice serve five people.
Ingredients for 5
Measure first; timing is part of how this recipe uses less fat.
- 800 gskinless boneless chicken thigh
- 325 gjasmine rice
- 35 gdried shiitake
- 700 gbok choy
- 45 mlreduced-salt soy sauce
- 15 mldark soy sauce
- 15 mloyster sauce
- 10 grapeseed oil
- 40 gginger
- 20 ggarlic
- 550 mlmushroom soaking liquid and water
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Soak rice and mushrooms separately
Rinse rice until clear and soak for twenty minutes; soften shiitake, strain their liquid and slice the caps thinly.
Look for: Rice drains without cloudy water, mushrooms have no hard centre and the measured soaking liquid contains no grit.
Step 2 · follow the visible cue
Marinate chicken while rice begins
Mix trimmed chicken with soy sauces, oyster sauce, ginger and garlic, then bring drained rice and measured liquid to a simmer in the claypot.
Look for: The chicken wears a thin dark film, and steam holes appear across the rice as its liquid drops below the surface.
Step 3 · follow the visible cue
Steam chicken above the grains
Spread chicken and mushrooms over the rice, cover tightly and cook on low until chicken reaches 74°C and grains are tender.
Look for: Chicken is opaque and juicy, rice grains are separate and no free liquid remains around the pot edge.
Step 4 · follow the visible cue
Create one narrow ring of crust
Drizzle measured oil around the inner rim, raise heat for ninety seconds, rest covered for ten minutes and serve with blanched bok choy.
Look for: A thin golden rice layer releases from the base, with no burnt smell and no greasy shine across the whole pot.
Calories at the same serving size
230 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 5 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool leftovers quickly, refrigerate for no more than two days and reheat until steaming. Rice dishes should not sit at room temperature.
Cool leftovers quickly, refrigerate for no more than two days and reheat until steaming. Rice dishes should not sit at room temperature.
Frequently asked questions
Can this be cooked without a claypot?
Yes. Use a heavy small casserole with a tight lid; the crust timing may need adjustment.
Why omit Chinese sausage?
Soy, shiitake and the crisp rice already provide strong flavour, while omission reduces fat and processed meat.
- skinless boneless chicken thigh800 g
- jasmine rice325 g
- dried shiitake35 g
- bok choy700 g
CaloNote · mobile analysis example
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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