Claypot Umami Chicken Rice

Claypot Umami Chicken Rice
Kimchi Umami Stew Reading Claypot Umami Chicken Rice 1 minute Next Eggs Benedict with Umami Hollandaise


350g white rice
300g chicken thigh
1 piece ginger
115g light soy sauce
1 tbsp dark soy sauce
1 tsp oyster sauce
2 tbsp corn starch
Salt and pepper
4 bay leaf
1 tbsp white sugar
2 tbsp UmamiPapi Chilli Oil
½ Chinese sausage
2 shiitake mushrooms
1 bok choy


  1. Slice the bok choy horizontally.
  2. Using a chef’s knife, make cuts along the surface of the shiitake mushroom.
  3. Slice the Chinese sausage into diagonal slices.
  4. Slice the ginger into thin pieces. 
  5. Cut chicken thighs into small pieces and marinate with the sliced ginger, oyster sauce, light soy sauce, tsp of UmamiPapi Chilli Oil and salt & pepper. 
  6. Wash the rice before adding to the claypot and fill the claypot with water, getting the water level at your index finger. Turn the stove on medium heat. 
  7. To make the sauce, start with the white sugar and a splash of water. Allow the sugar to melt.
  8. Next add the light soy sauce, dark soy sauce, ginger, bay leaf and leave it to boil. Once boiling, make a corn starch slurry and mix well into the sauce.
  9. After the rice has been cooking for atleast 10 minutes, add the chicken and Chinese sausage. Cook for 7 minutes. 
  10. Once the time is up, add the bok choy and shiitake mushrooms and cook for 5 minutes.
  11. Once everything has been cooked, add the dark sauce that was prepared earlier with additional UmamiPapi Chilli Oil. 
  12. Enjoy!