Marinade the chicken and leave aside for 30 minutes.
Let's get the rice on in the claypot and while it's cooking we'll do the meat separately. Bring the water and stock to a boil in the clay pot and add the rice. Bring back to a boil, lower the heat and cook, covered, for 10 minutes.
In the meantime, heat a frying pan or wok on medium heat and add the sesame oil to it.
When the oil is hot, add the onions and sauté for a minute, on medium heat.
Add the garlic, star anise, dried shrimp, salted fish and ginger and cook for another minute.
Add the chicken, increase the heat and fry the chicken for about 5 minutes.
Next, the sausages, oyster & soy sauces, mushrooms and white pepper go in. Give it all a good stir and cook for 2 minutes.
At the end of the 10 minute cooking time for the rice, add the chicken & sausage mix as well as the vegetables (pak choi) you're using to the rice, placing it gentle over the rice.
Cover and cook for another 15 minutes.
Serve immediately, garnished with the spring onions and chillies.