Clay Pot Chicken Rice

Marinate the chicken and leave aside for 30 minutes.
300 g boneless chicken, 1 tsp sesame oil, 1 tsp rice wine, 1 tsp light soy sauce, 1 tsp cornstarch (cornflour)
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.
300 ml water, 200 ml light chicken stock, 400 g Jasmine rice
In the meantime, heat a frying pan or wok on medium heat and add the sesame oil to it.
1 Tbsp sesame oil
When the oil is hot, add the onions and sauté for a minute, on medium heat.
1 small onion
Add the garlic, star anise, dried shrimp, salted fish and ginger and cook for another minute.
2 cloves garlic, 1 small star anise, 1 Tbsp dried shrimp, small 1 inch size salted fish, 5 cm ginger
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.
2 Tbsp oyster sauce, 2 tsp soy sauce, 2-3 sausages, 10 shiitake mushrooms, 1 dash white pepper
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.
2 large handfuls Pak Choi or Chinese cabbage
Cover and cook for another 15 minutes.
Serve immediately, garnished with the spring onions and chillies.
2 spring onions, 1 red chilli