Mala Wings Claypot Rice

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Features and benefits: 

  • Easy and fast cooking within ~12 minutes
  • No added preservatives and artificial colours
  • Sichuan Pepper Spices
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  • 1 packet Sadia Sichuan Mala Chicken Wings
  • 3 cloves garlic, peeled and smashed
  • Thumb size piece of ginger, peeled and sliced
  • 3 cups rice
  • 3 cups water
  • 6 pieces of dried shitake mushrooms, soaked in water and sliced
  • 100g frozen scallops (optional)
  • 1 lup cheong, cut into small dice (halal options available eg Kizmiq
  • Oriental Chicken Sausage)
  • 3 tablespoon fish sauce
  • 1 tablespoon dark caramel sauce1
  • 2 tablespoon vegetable oil
  • 1 tablespoon sesame oil


  1. Heat the vegetable oil in a pan together with ginger, mushrooms, scallops, lup cheong and garlic.
  2. Add washed rice to the pan and saute until opaque.
  3. Deglaze pan with the fish sauce and water.
  4. Place the rice mixture into the rice cooker together with the mala chicken wings on the top and cook.
  5. When ready, drizzle the sesame oil and dark caramel sauce over the rice. Fluff rice and serve.
• Celebrity Chef • Specialises in Singaporean flavours • Founder of Ownself Make Chef • Developed and managed successful food concepts such as PizzaX, Madam Tan's Nasi Lemak and The Wok & Barrel • Known for "revolutionising" local favourites such as Nasi Lemak, Bak Chor Mee, Pulut Hitam Steam Cake desserts

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