By Alina @ TLY
Fish maw and chicken claypot rice is a savory one-pot dish: rice simmered directly in a clay pot until a thin golden crust forms on the bottom, topped with marinated chicken and pieces of soaked, blanched fish maw that finish cooking together with the rice.
Key Takeaways
- Fish maw is prepped the standard savory way: soaked overnight, then a quick ginger-and-scallion blanch before it goes into the pot.
- Chicken and fish maw cook directly on top of the rice, so their juices season the rice as it steams.
- A thin golden crust (guo ba) forms at the bottom of the claypot — a sign the dish is done right, not a mistake.
- Dark soy, light soy, and a little sugar make the classic drizzling sauce, added only after the rice is cooked.
- Serve straight from the claypot while it's still hot, so the crust stays crisp.
Ingredients (Serves 3–4)
- 1 cup jasmine rice, rinsed and soaked 20 minutes
- 6–8 pieces fish maw (TLY Tube Cut or Flat Cut), soaked overnight
- 2–3 slices fresh ginger, plus 2 scallions, for blanching
- 8 oz (about 225g) boneless chicken thigh, cut into bite-size pieces
- Marinade: light soy sauce, oyster sauce, sesame oil, a little corn starch, white pepper
- Drizzling sauce: dark soy sauce, light soy sauce, a little sugar, water
- Neutral oil
- Sliced scallion, for garnish
Step-by-Step
- Drain the overnight-soaked fish maw and blanch briefly in boiling water with the ginger slices and one scallion, to remove any faint fishy smell. Drain and cut into bite-size pieces.
- Marinate the chicken pieces with light soy sauce, oyster sauce, sesame oil, a little corn starch, and white pepper for 15–20 minutes.
- Drain the soaked rice and add to a claypot with water (slightly more water than rice by volume). Bring to a simmer uncovered over medium heat.
- Once the surface water is mostly absorbed, arrange the marinated chicken and fish maw pieces on top of the rice. Cover, reduce heat to low, and cook 15–18 minutes, until the rice is tender and a crust has formed on the bottom.
- Mix the drizzling sauce and pour it over the rice as soon as it's done cooking. Scatter scallion on top and serve straight from the claypot.
Why the Crust Matters
Cooking directly in a claypot over direct heat lets the layer of rice touching the bottom toast slightly once the water is absorbed, forming the thin golden crust known as guo ba. It's a textural highlight of the dish, not an accident — scrape it up gently and serve it alongside the softer rice on top.
Frequently Asked Questions
Why does fish maw need to be blanched with ginger?
The quick ginger-and-scallion blanch removes any faint fishy smell before the fish maw goes into the rice, so what comes through in the finished dish is its texture and neutral bite, not any lingering aroma.
What makes claypot rice get a crust on the bottom?
Cooking directly in a claypot over direct heat lets the rice at the bottom toast slightly once the surface water is absorbed, forming a thin golden crust called guo ba.
Can I use tube cut or flat cut fish maw for this recipe?
Either works well. Tube cut holds its rounded shape; flat cut has more surface area and soaks up more of the drizzling sauce.
How long should dried fish maw soak before cooking?
Soak dried fish maw overnight in cold water until it turns soft and pliable, then blanch briefly with ginger and scallion before using it in a dish.
