Flavoured chicken rice with lup cheong and lup yuk

Claypot chicken rice is popular in many Asian countries just to name a few Malaysia and Singapore, which I had have eaten in the street, kopitam or food courts. There are many variety in term of flavour added such as lup cheong and lup yuk, dried shrimps and dried mushrooms: shitake and of course chicken meat. Some use thigh and some use breast.

While it’s traditionally cooked in a clay pot, many use electric rice cooker these days easier for home cook like me. Claypot is sand pots many Asian countries would have them and used it to cook flavoured rice over charcoal like my grandma used too. My mom have the claypot due to lockdown I can’t get the claypot from her. I have use rice cooker.

There are a lot of things to do for this recipe. Due to lockdown, why not spend my time exploring and creating something different. Well, the hard work is paid off with each mouthful I eat. I soon forgot how hard to cut the lup cheong and especially the lup yuk, I have to use serrated knife using all my muscle strength and even after steaming for 35-45 minutes for it to soften a bit.

I am glad to try my hand at making cheat claypot rice which I have named it Flavoured chicken rice with lup cheong and lup yuk because it’s not cook in claypot but rice cooker. I have cook it in big amount so that I can freeze them and have it later. It was delicious, flavoursome and satisfying my soul. Let’s cook!!!


75 g butter
8 cloves of garlic, chopped finely
4 inches ginger, divided, chopped finely
10-12 dried mushrooms, soaked overnight, slice thinly
4 lup cheong, halved
1 long piece of lup yuk, cut into 5 pieces
5 chicken breasts, cut in bite size
2 Tbs soy sauce
1 1/2 Tbs Shoa Xing (Chinese cooking wine)
3 Tbs oyster sauce, divided
1 Tbs minced garlic
6-7 c rice, wash and drain
1 L chicken stock (about 4 c)
3-4 c water
2 Tsp chicken powder stock
reserved water from mushrooms
ajinomoto (OPT)


Place chicken in a bowl. Add 2“ finely chopped ginger, soy sauce,  1 1/2 Tbs oyster and Shao Xing cooking wine. Allow chicken to marinade for 30 minutes. In a wok, put enough water and a stand, then put halved lup cheong and lup yuk in a metal plate and let it sit on the stand. Steam cook for 35-45 minutes until soften a bit. Do check regularly for enough water.

In  a deep pan add 2 Tbs oil and butter let butter melt. Then add the remaining 2” chopped finely ginger and chopped finely garlic and fry until a little brown, add drained rice and toss around till oil and butter absorbed. Transfer to rice cooker add 3 c water, 1 L chicken stock, salt , ajinomoto, chicken stock powder, 1 1/2 Tbs oyster sauce. Stir up well and make sure water level is right ( slightly above the rice), then cook it.

Now the lup cheong and lup yuk should be done, slice thinly with serrated knife both of them. Put 1 Tbs oil in frying pan fry lup cheong and lup yuk a little bit about 1-2 minutes. Remove and set aside. Using the same pan add 1 Tbs oil, add minced garlic fry until fragrant, add chicken and mushrooms with a bit water from mushrooms, salt to taste and cook until mushrooms and chicken are cook. Check seasoning.

When rice is done, add lup cheong, lup yuk and the oil from it, add chicken and mushrooms. Stir well to combined all. Let the rice cooker keep warm about 5 minutes to infuse all the flavour from the chicken, mushrooms, lup cheong and lup yuk. Spoon onto serving bowls and serve with a bottle of cool beer. Enjoy!!!

Note: Freeze the remaining rice for later. You may want to reduce the amount to half. You may omit ajinomoto.