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Yuen Chun Malaysian Favourites Sauce for Claypot Chicken Rice 80g


Weight 0.1 kg

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Soy Sauce (Water, Soy Beans, Salt, Wheat Flour), Water, Sugar, Caramel, Oyster Extract, Spices, Onion, Garlic, Salt, Contains Thickener and Acidity Regulators as Permitted Food Conditioner, Contains Permitted Flavouring Substance, Contains Yeast Extract as Permitted Flavour Enhancer, Contains Permitted Preservative


Contains Molluscs, Soy and Wheat
May contain traces of Fish, Sesame, Mustard and Crustacean due to manufacturing methods



Made in Malaysia


Preparation and Storage


Claypot Chicken Rice
Ingredients (Serves 2 to 4)
200g chicken thighs, cubed
200g uncooked white rice
8g ginger, julienned
3 tbs spring onion, sliced (as garnishing)
2 tsp sesame oil

1. Marinate chicken pieces with ginger, sesame oil and 40g Sauce for Claypot Chicken Rice overnight or at least 30 minutes.
2. Partially cook the rice until 80% done (approximately 22 minutes) in a rice cooker or over a stove. Put in the marinated chicken thighs.
3. When the chicken is cooked through (approximately 35 minutes), stir in remaining Sauce for Claypot Chicken Rice. Let it rest for 2 minutes.
4. Sprinkle spring onion on the dish and serve hot.

Tips : Thoroughly stir in some cubed/ flakes salted fish or anchovies and thinly slice cooked Chinese sausage before serving.


Preparation and Usage

Shake well before use.


Store in cool and dry place.
Refrigerate after opening and consume within 3 days.

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