Here is how to eat claypot rice: wait for the pot, add a little dark soy sauce, mix everything well, then scrape up the crispy rice from the bottom. That crust is the best part, so leave time for it.
Claypot rice is rice cooked in a small clay pot, with chicken, Chinese sausage and salted fish on top. It is slow food by hawker standards, and a few simple steps make it much better.
What is claypot rice?
Claypot rice is a Cantonese-style dish. Rice and water or stock go into a small clay pot, which sits over a strong fire. The toppings go on as the rice cooks, so their juices drip down into the grains. Some stalls still cook over charcoal, which adds a smoky taste.
The usual toppings
- Chicken: pieces marinated in soy sauce and sesame oil.
- Chinese sausage: a sweet pork sausage that melts its fat into the rice.
- Salted fish: small pieces of dried, salted fish with a strong, savoury taste.
- Green vegetables: often served on top or on the side.
Some stalls also add waxed pork belly or mushrooms. Salted fish has a strong smell. If you are unsure, ask for it on the side or leave it out.
Why claypot rice takes time
Every pot is cooked to order, starting from raw rice. Expect to wait 20 minutes or more, and longer when the stall is busy. You cannot rush it, because the base needs time to turn crisp without burning.
- Order first, then find a table and buy drinks while you wait.
- Many stalls give you a number or bring the pot to your table.
- Some popular stalls let you order ahead, so ask when you pass by.
- Skip it if you are in a hurry.
Pots usually come in sizes for one, two or more people. A single pot often costs from around S$6, and large pots cost much more. Prices change, so check the board before you order.
How to eat claypot rice, step by step
The pot arrives very hot, often with its lid still on. Treat it like a pan straight from the stove.
1. Open the lid with care
Lift the lid with the cloth or handle provided, never with bare hands. Let the steam clear for a moment before you lean in.
2. Add dark soy a little at a time
Many stalls give you a bottle of sweet dark soy sauce, or add some for you. Start with one or two spoons for a single pot. Mix, taste, and add more only if you need it. Too much makes the rice salty and wet, and the crust will not stay crisp.
3. Mix it well
Break up the salted fish and sausage with your spoon. Stir the toppings through the rice so every bite has some flavour. Do not scrape the bottom yet.
4. Eat the top layer first
Spoon the soft rice and toppings into your bowl. As you eat, the rice left in the hot pot keeps crisping.
5. Scrape up the crispy base
When the soft rice is gone, scrape the crust from the sides and bottom. It should lift away in crunchy, toasty pieces. If it sticks, wait a minute and try again. Some stalls will make the base extra crisp if you ask when you order.
Where to eat claypot rice in Singapore
Claypot rice stalls are easy to spot by the rows of small black pots over the fire. Many are busiest at dinner.
- Lau Wang Claypot, a Cantonese spot in the Balestier area that serves claypot rice.
- Chinatown Complex Food Centre, a large hawker centre with claypot stalls among its many choices.
See more places on our claypot rice list and our Cantonese restaurants page. If you are staying near Balestier, browse restaurants in Balestier and Toa Payoh too.
Like slow-cooked rice dishes? Try Teochew braised duck rice, or read chicken rice sauces explained for more on dark soy. Our Hawker Dishes Explained section covers many more dishes.
FAQs about claypot rice
How long does claypot rice take?
Expect to wait about 20 minutes, and sometimes longer at busy times. Each pot is cooked fresh from raw rice.
Can I eat the burnt rice at the bottom?
Yes. The golden, crispy crust is the part many locals like best. Leave any very black, bitter bits.
Does claypot rice contain pork?
Usually, yes. Chinese sausage and waxed meat are made from pork. Some stalls offer a chicken-only pot, but it is cooked near pork.
How much dark soy sauce should I add?
Start with one or two spoons for a single pot, then mix and taste. You can always add more, but you cannot take it out.
