Jump to recipe

Camp Cooking: Claypot Chicken Rice Recipe

The weather has taken a turn for the best! It was GORGEOUS out today and the forecast is looking sunny which means, camping season! Last year we started camping in late May but maybe this year we’ll be able to head out a bit early? Fingers crossed, anyway.

camp claypot chicken rice recipe | www.iamafoodblog.com

camp claypot chicken rice recipe | www.iamafoodblog.com

In the meantime, here’s a camp recipe that I made on repeat last summer: claypot chicken rice. Everything is cooked in one pot (or skillet with a lid) and when you prep everything at home, it comes together in a flash. This is perfect for any camper or caravanner! On a side note, we recommend that you get your camper insured with a company like One Sure Insurance so that it has cover for accidental damage as well as equipment cover. I know some people are all about the dehydrated foods for ease of cooking, but if you’re just going on a short weekend trip and aren’t hiking out to the backcountry, then this is the recipe for you.

camp claypot chicken rice recipe | www.iamafoodblog.com

camp claypot chicken rice recipe | www.iamafoodblog.com

Claypot chicken, if you haven’t had/heard of it, is a classic Chinese dish. They have versions of it all over Asia, but the one I’m most familiar with is the Hong Kong variety: rice and chicken and Chinese sausage cooked in a claypot then drenched in a sweet and savory soy sauce. The flavor of rice cooked over a charcoal fire can’t be beat. I love how the juices from the sausage and chicken soak into the rice. Plus, if you’re lucky, there’ll be some crispy rice at the bottom.

camp claypot chicken rice recipe | www.iamafoodblog.com

camp claypot chicken rice recipe | www.iamafoodblog.com

This camp version follows the same general rules: chicken, Chinese sausage, and rice cooked up in a pot. For ease, I stirred in some of the sauce before cooking everything and saved some extra to pour on top. Seriously good, especially when you’re outside, hanging next to the campfire.

Happy claypot-ing!
xoxo steph

camp claypot chicken rice recipe | www.iamafoodblog.com

Claypot Chicken Rice Recipe
serves 2


  • oil, for the pan
  • 2 chicken chicken thighs, cut into 1 inch pieces
  • 2 links Chinese sausage, sliced
  • 2 cloves garlic, sliced
  • 1 cup rice of choice
  • 1/4 cup sliced wood ear mushrooms
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1/2 tablespoon shaoxing wine
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • salt and freshly ground pepper
  • 1.5 cups water
  • sliced green onions for garnish
  • chili flakes, if desired

Notes: To make this easy to cook while at camp, I precut the chicken and froze it, which kept it nice and cold. I pre-sliced the Chinese sausage as well as mixed up the sauce and put it in a glass bottle. At the campsite, I just sliced up the garlic and green onions, but if you’re cooking this on the first day you arrive at camp, you can go ahead and do that at home too.

In a pot with a lid, heat up a touch of oil over medium high heat. Add chicken and sausage, lightly fry, stirring occasionally, until golden. Stir in garlic, fry until lightly golden. Stir in rice, mushrooms, half of the sauce, and water. Season with a bit of salt and freshly ground pepper. Bring to a boil over medium-high then turn heat down to low, cover, and cook for 18-20 minutes. Let stand, with lid on, for 5-10 minutes. Remove lid, fluff, and serve with green onions, extra sauce, and chili flakes, if desired. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

13 Comments

  1. Jeff says:

    where is that camp stove from?

    1. Stephanie says:

      hi jeff,
      it’s a primus campstove called onja.

  2. lorna says:

    Useful. Thank you. What size is your staub?

    1. Stephanie says:

      hi lorna,
      it’s the 1.5 petit french oven (here’s a link if you need it)

  3. Grant says:

    The recipe doesn’t mention washing the rice. Do you recommend leaving it unwashed for the starch? Looking forward to making this very very soon!

    1. Stephanie says:

      hi grant,
      i skipped out on washing the rice because camping :)

  4. Nicole says:

    Hey Stephanie, since your pot looks metal, do you think it would work in a stone pot/bowl? I have two little claypots from Daiso that I would love to cook this in. I dont know if I could fry in them or whether it would just be used for making everything sticky and amalgamated.

    1. Stephanie says:

      hi nicole,
      claypots are exactly what they cook this rice in when you got to claypot restaurants in hong kong! have you used them on a flame/stove before? i know some claypots are more meant for serving but they do have ones for cooking as well. as long as you’re sure that it’s one that can take the heat, you can definitely cook this recipe in it :)

      1. Nicole says:

        I bought my pots before reading the disclaimer that they can only be used on a flame (we have an electric cooktop, boo!). I’ll have to give it a try then. Thanks!

  5. This might be a dumb question, but can we just do this on the stove the same way?

    1. Stephanie says:

      hi larry,
      not dumb at all – you can totally do this on the stove!

  6. Tina says:

    Made this multiple times at home, really delicious and flavorful. Just a warning, when cooking brown rice, the water and cook time need to increase. It took me 3x as long to cooked it.

    1. Stephanie says:

      hi tina,
      glad you like it and thanks for the tip on brown rice!