|Place of origin||Southern China and Malaysia|
|Main ingredients||Rice, chicken, Chinese sausage|
Claypot chicken rice (Chinese: 砂煲鷄飯, 瓦煲鷄飯, 黄焖鸡米饭 or 煲仔鷄飯) is usually a dinner dish in Southern China and Southeast Asia, mainly Malaysia and Singapore. It is typically served with Chinese sausage and vegetables. More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and Chinese sausage are added in later.
Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. Some places serve it with dark soya sauce and also dried salted fish. Salted fish enhances the taste of the claypot chicken rice, depending on the diner's preference. Due to the time-consuming method of preparation and slow-cooking in a claypot, customers might have to wait a period of time (typically 15–30 minutes) before the dish is ready.
|This food-related article is a stub. You can help Wikipedia by expanding it.|