Poon's London Chinese Clay Pot

Chinese Clay Pot

Poon’s London Chinese Clay Pot is a traditional earthenware cooking pot designed for authentic Chinese claypot rice and slow, comforting one pot meals. Measuring 16cm in diameter, it is the ideal size for generous individual portions or a cosy supper for two. Made in the classic style used across southern China, this clay pot is designed to be used directly on the hob, allowing rice and other ingredients to cook gently as steam builds under the lid.

Cooking with a Chinese clay pot creates a distinctive fragrance and texture that cannot be replicated in a metal saucepan. As the liquid reduces, the clay retains and distributes heat evenly, helping rice cook through while forming the sought after crispy layer at the base known as the golden crust. Place wind dried meats, Chinese sausages or marinated chicken on top as the water evaporates, cover and gradually reduce the heat. The steam cooks everything together, and the savoury juices filter down through the rice, creating depth of flavour in every spoonful.

This traditional claypot cooking method has been at the heart of Poon’s kitchen since 1973. It is simple, practical and deeply comforting. Whether you are recreating classic Cantonese claypot rice at home or exploring Asian one pot recipes, this small Chinese clay pot brings warmth, texture and character to everyday cooking.

Key Features:

• 16cm diameter earthenware Chinese clay pot.
• Suitable for hob cooking.
• Designed for authentic claypot rice and one pot meals.
• Creates a natural crispy rice base.
• Traditional design inspired by Cantonese cooking.
• Soak overnight and allow to dry naturally before first use.

Recipe Inspiration:

• Claypot rice with wind dried meats and pak choi: Layer jasmine rice with sliced Chinese sausage and add greens towards the end for a balanced, savoury supper with crisp rice at the base.
• Ginger and soy chicken claypot: Marinate chicken thighs with light soy sauce, Shaoxing rice wine and fresh ginger, then cook over rice so the juices flavour every grain.
• Mushroom and tofu claypot rice: Use mixed mushrooms, firm tofu and a drizzle of sesame oil for a satisfying meat free version with deep umami flavour.
• Claypot prawn and spring onion rice: Add raw prawns in the final minutes of cooking so they steam gently, finishing with spring onions and a spoon of chilli oil.

How do you season a Chinese clay pot before using it?

Before first use, soak the clay pot in water overnight so the porous clay absorbs moisture. Let it dry naturally, then cook a simple batch of plain rice on a low heat to help stabilise the surface before preparing more complex dishes.

Can you use a Chinese clay pot on a gas or electric hob?

Yes, it can be used on a gas hob and most electric hobs, but it should always be heated gradually. Start on a low heat and increase slowly to prevent thermal shock, as clay cookware does not respond well to sudden temperature changes.

Why does claypot rice have a crispy bottom?

As the water cooks off and the heat concentrates at the base, the rice in contact with the clay begins to toast. Because clay holds heat steadily, it encourages a controlled caramelisation of the rice starches, creating the characteristic golden crust that many people consider the best part of the dish.