Yuan Yuan Claypot Rice – Great Claypot Rice Cooked Using Charcoal

The cooking of claypot rice is a slow process that requires a lot of patience, especially when the rice grains are cooked from scratch. I learnt about Yuan Yuan Claypot Rice (源源砂煲饭) when I was working on the Google Pixel campaign. The waiting time here can stretch up to 30 minutes during peak hours. This place is always packed! 

The first thing that caught my eye was the charcoal stoves. Using old rice grains, each pot of rice is prepared upon order and cooked over a charcoal fire. What you get is a nicely-charred crust at the bottom of the pot, and every rice grain carries a lovely smokiness. Before the grains are fully cooked, a plate of marinated chicken pieces, lup cheong (Chinese sausages) and salted fish are placed on top of the rice.

The moment the lid was removed, a distinct smoky aroma wafted out. The commendable tenderness of the chicken pieces is the result of a 6-hour marination. We could also taste the pleasant notes of hua diao wine. A huge amount of skill and precision is necessary for perfect heat control. Herbal soups are available, as well. 

Uncle Seah is already in his 70s, but he is not retiring yet. It’s great that his son and daughter-in-law help out at the stall at night. While it’s really tiring and tough, I really hope that they don’t give up their craft! The wait for their famous claypot rice was long, but the delicious rice was definitely worth the wait. Such a satisfying dinner, I will be back!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.