I have been experimenting with cooking clay pot chicken rice. Not that I have not cooked it before, but then all along I have been using a electric rice cooker, it cannot really be called clay pot chicken rice. To quote FJ, "clay pot rice has got to be cooked in a clay pot, otherwise it should be called tasty chicken rice, black rice ( because of the dark soya sauce), or maybe electric rice cooker chicken rice.
So using my recipe for my clay pot rice (http://housewifenotes.blogspot.com/2008/08/claypot-chicken-rice.html), tried cooking the rice in a proper clay pot.
First attempt : Put in the chicken too late, so by the time the chicken was cooked, the bottom rice had burned.
Second attempt : Remembered to add in the chicken earlier, and turn down the flame. Too big a pot of rice, making it rather hard to handle, and the chicken took too long to cook, and there was not much rice crust (which is the tasty part), and some uncooked rice.
My second attempt at clay pot rice. To much rice in one pot, and not enough dark soya sauce
For my third attempt, I decided to purchase another clay pot and divide the recipe into 2. One pot turned out alright, but the other was a bit bland, as the sauce were not poured equally into each pot. However, added a bit too much water, or rather the rice I used could not stand too much water, so the end result was too soft rice.
So far, have not really been successful with cooking the rice in the clay pots, so I guess will have to experiment further, otherwise maybe I will have to think about renaming it electric rice cooker chicken rice as per FJ's suggestion.