There's a reason claypot chicken rice has such a devoted following — it's the crispy, caramelised layer of rice at the bottom of the pot, affectionately known as the 'crust', that everyone secretly fights over. Marinated chicken thigh pieces, savoury Chinese sausage and fragrant mushrooms are layered over rice and cooked low and slow until the claypot works its magic.
This is proper one-pot comfort food. The rice steams in all those chicken juices and soy-marinade goodness, soaking up flavour as it cooks, while the direct heat on the base of the pot caramelises a thin layer of rice into something wonderfully crisp and nutty.
You don't strictly need a traditional claypot — a heavy-based saucepan with a tight lid will get you most of the way there — but if you've got one, this is exactly the dish to bring it out for. Finish with a drizzle of dark soy and sesame oil right at the table for that classic final touch.
