Comments 10

Like a Chinese Paella

The other night, The Koala and I got takeaways from Love A Duck on Dominion Road. While waiting for our meals, I was pleased to see that during winter, they offer a range of claypot cooked dishes.

Claypot Chicken Rice

Claypot Chicken Rice is popular in Malaysia, Hong Kong and Singapore. For those not familiar with this style of cooking, rice, chicken and various sauces and flavoursome ingredients are cooked in a claypot. The rice sticks to the bottom resulting in a fragrant, delicious mess like a Chinese version of paella.


Can’t have this dish without the hardcore marinated chicken. Cantonese love bones and I always make this with chicken wings but you could use boneless thigh or breast to make this a kid friendly dish.

Lap Cheong

Chinese dried sausages or Lap Cheong are dry cured sausages normally made of pork and fat. These are smoked, sweetened, seasoned and taste like awesome. The sausages I buy from my local are vacuum packed and hail from Canada. You might like these if you like streaky bacon cooked in maple syrup.

Dried Mushrooms

If you have love mushrooms, but have never eaten or cooked with dried mushrooms, I recommend you give it a whirl. Dried mushrooms, also known as black mushrooms or shiitake mushrooms are soaked in hot water and stems removed before use. Save the soaking liquid as it is wonderful. The flavour of a dried mushroom is very different to a fresh mushrooms. So start of with just a small handful of mushrooms if you are unsure.

Ginger and garlic

Don’t be shy.

Minus the claypot

Not many people have claypots these days. I used a sauté pan with a glass lid. I would not use a non-stick pan.

The recipe

Much of the work is in the preparation so this is a good dish to make ahead of time. This is a one pot recipe. I like to avoid dishes when possible.

Claypot Chicken Rice

(Minus the claypot)

Makes enough for 2+ adults

The Mix:

8 chicken wings, cut in half at the “elbow”
1 knob of ginger, peeled and chopped into matchsticks
3-5 garlic cloves, roughly chopped
1-2 tablespoon Chinese cooking wine
1-2 tablespoon soy sauce
1-2 teaspoon sesame oil
1 teaspoon sugar
3-5 Chinese sausages (Lap Cheong), sliced diagonally into bite-sized pieces
1/2 teaspoon salt
A good grind of black pepper
1/4 teaspoon five spice powder

Other ingredients:

1 or 2 handfuls of dried mushrooms
2 cups of rice, washed and drained
1 cup chicken stock (or bouillon)
2 tablespoons chopped spring onion
Optional: Salted fish


1. Put all the ingredients for “the mix” in a plastic bag or bowl. I let this wallow in the fridge overnight, but you can leave for 30 minutes or more.

2. Soak the mushrooms in 1 cup of very hot water for 10 minutes. Drain and reserve the liquid. Remove stems and slice mushrooms in half. Set aside.

3. In a sauté pan, heat a little oil and fry “the mix” together until chicken is browned.

Remove from heat and set aside.

4. Add the uncooked rice and fry for 2 minutes, soaking up all the delicious goodness from the pan.

5. Add 1 cup of the mushroom soaking liquid and 1 cup of chicken stock to the pan. Stir, cover and cook on low heat for 15 minutes until the liquid is soaked up .

6. Uncover, stir and arrange the halved mushrooms and chicken/sausage mixture on top. Cover and cook for a further 15 minutes.

7. Sprinkle with more soy sauce if you like, spring onion and stir in salt fish before serving.

8. Serve immediately. Make sure you scrape the bottom of the pan for the tasty, crunchy bits.


  1. Can I ask you where did you get that bunny? My daughter saw them at Te Papa and wanted one (she is year of the rabbit too!) but they didn’t sell them there…

    thank you

    • How have I not heard about this dish? I love paella and I love Chinese cooking so will definitely be trying this one. Looks so tasty. And I’ve been to shy to get dried mushrooms from our Asian supermarket so thanks for the tip 🙂

      • Bunny Eats Design says

        I’ve got other recipes for Chinese mushrooms, so holler if you get stuck with what else to do with them. They last for ever though so no hurry to use them all up.

    • Bunny Eats Design says

      Hi Alessandra! The bunny is a Kidrobot toy designed by Frank Kozik. The toy is called a Dunny (design+bunny) and Conch Records on Ponsonby Road stock them. Not sure who else in Auckland does though as we bought all ours back from asia.

      Here is the link to Conch Records page:

  2. I love claypot rice but have never tried making it myself… (and, ahem, I have a claypot… not that I’ve never used it, but I haven’t used it for this!)

    This looks so good and pretty simple too. I’ve been on an Asian flavours kick lately so I’m sure this will be added to the list… thanks for sharing!

    • Bunny Eats Design says

      What have you cooked in it? I love the idea of using a claypot and if I had one I would want to eat it right out of the claypot!

    • Bunny Eats Design says

      Thanks Danielle. What do you usually use your pots for? I love the look of them, but can’t justify the extra space in my cupboard. Yet.

      • You know, Genie, I use them for all sorts. I’ve been known to use them without the lid for a Shepard’s Pie, or with the lid for a slow braise. As I said, if I’m just doing a little meal for one or two, the small one is the perfect size.

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