Chicken and Chinese Sausage with Mushroom Rice

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1/2 k chicken - cut into bite-sized pieces
2 c rice
4 Chinese dry black mushrooms
4 Chinese sausages - cut into 1/2-inch diagonal pieces
1 medium onion - sliced
2 green onions - cut into 1-inch pieces
1 Tbsp minced green onions
1 Tbsp oil

Marinade:
1 Tbsp light soy sauce
1/2 Tbsp cooking wine
1/2 tsp sesame oil
1/2 tsp cornstarch
1/2 tsp minced garlic
1/2 tsp minced ginger

Sauce:
2 Tbsp light soy sauce
1 Tbsp rice wine (or cooking wine)
1/2 tsp sesame oil

Mix all ingredients for the marinade in a bowl. Add chicken, mix well. Set aside and marinate for at least 30 minutes.
Soak mushrooms in hot water for 10 minutes. Remove then squeeze out excess water. Cut out and discard stems and slice caps into four sections.
Put rice in a clay pot (or any medium sized pot preferably a thick one that will hold heat well) and rinse several times to remove excess starch and avoid overcooking. Level off the rice and add enough water to reach up to the first joint of your middle finger.
Cover and cook on high until it boils. When it reaches boiling point reduce heat to low.
While the rice is not yet boiling, heat oil in a wok and stir fry the onion, green onion, chicken, sausage, and mushrooms for 3 minutes.
Once you see that the rice is levelling off and the water is just beginning to dry out, add the stir fried meats on top of the rice. Cover and DO NOT lift the lid for about 25 minutes.
Meanwhile, mix all ingredients for the sauce in a small saucepan and heat to near boiling.
When the 25 minutes is over, serve the rice pot right away. Pour the heated sauce on top and sprinkle the minced green onion.

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Ingredients:
Chicken meat,cut into small pieces
1 Chinese Sausage (lap cheong),cut into sliced
1 Tbsp Chopped Garlic
4 Dried Mushroom,soaked and sliced thinly
Spring onions, chopped
1 C White Rice,washed
1 1/2 - 2 Cups Water

Marinate for chicken
2 Tbsp Ginger Juice
1 Tbsp Rice Wine
1/2 Tsp Salt
1/2 Tbsp Scallop Sauce
1/2 Tsp Pepper
1/2 Tsp Sesame Oil
1 Tbsp Dark Soy Sauce

Seasoning:
2 to 3 Tbsp Dark Soy Sauce
2 Tbsp Light Soya Sauce
1/2 Tsp Pepper

Method:
Marinade chicken for 30 minutes. Set aside. Heat 2 tbsp oil in the wok, saute chopped garlic until fragrant and stir fry marinate chicken, mushroom slices, chinese sausage (lap cheong). Dish out and put aside. Put rice and water into a claypot cover and bring to boil with medium heat. Add stir-fried chicken meat, chinese sausage, mushroom slices, seasoning and continue to cook till rice is cooked for about 20 - 30 minutes, cook with low heat.Sprinkle chopped spring onion on top.Serve hot.