Claypot Chicken Rice

Ingredients 

• Claypot (may use rice cooker but there's a huge difference in flavor)
• 2 piece chicken breast cut into cubes or a bunch of boned-in chicken or both
• 4-5 cups of rice pre-cooked
• 8-10 pieces black mushroom soaked for at least 2 hours and halved
• Salted fish pan fried until light brown
• Chinese Sausage (optional)
• 2 stalks green onion chopped
• 2 piece ginger julienned
• 3-4 cloves garlic chopped finely
• 1 teaspoon sesame oil
• 1.5 cups water
• 10 tablespoons oyster sauce
• 5 tablespoons dark soy sauce
• 5 tablespoons light soy sauce
• white pepper

Directions 

1. Preheat claypot at low heat. Mix chicken with some corn flour and salt.
2. In a saucepan or large wok, heat up some cooking oil at high heat.
3. Add garlic, ginger, mushrooms and half the green onions. Cook until fragrant and add oyster sauce, dark and light soy sauce, and a few dashes of white pepper. Add chicken and cook until done.
4. Add 1.5 cups of water and if required a little more dark soy sauce to make sure the sauce is pretty dark.
5. Transfer the cooked rice into the claypot and then add everything from the wok/saucepan into it and mix around evenly. Add chinese sausage and salted fish on the top and cover. Let it cook on medium heat.
6. About every 5-8 minutes, stir the rice. Once the sauce is dried up, turn off fire and serve with the claypot and garnish with some green onion. 

Note: Make sure the when cooking the chicken, it is a little more salty so that when you mix in with the rice it will carry the flavors through. Don't worry about too much salt as the rice will absorb a lot of it and it will be tastier. Of course as usual, use your brains!