Claypot chicken rice with chinese sausage - lap cheong

Ingredients

chicken dish:

• 2 banana shallots - thinly sliced
• 500 g skinless chicken breast fillets or boneless thighs - cut into 2 inch pieces
• 1 tablespoon cornstarch
• 1 tablespoon Chinese rice wine
• 1 tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil
• a pinch of salt
• a pinch of white pepper

The rice:

• 2 tablespoons vegetable oil
• 3 cloves of garlic - finely chopped
• 1 inch piece of ginger - peeled and thinly sliced (to make about a tablespoon)
• 1 dried red chilli pepper - seeds removed and cut into small pieces with kitchen scissors
• 3 dried Chinese mushrooms - re-hydrated in hot water and sliced
• 1 x 50 g dried Chinese sausage (Lap Cheong) - sliced
• 270 g long grain rice
• 500ml chicken stock - made from a Knorr stock cube
• 1 tablespoon of brown sugar
• 2 tablespoons of oyster sauce
• 4 or 5 baby pak choi leaves - washed and sliced

To serve mix together:

• 1 tablespoon dark soy sauce
• 1 teaspoon sesame oil

For the topping:

• fried shallots that you made earlier
• 3 spring onions - sliced