Claypot chicken rice

Method

1. Soak dried scallops and Shitake mushrooms overnight
2. Slice the chicken thighs and marinate with sesame oil, oyster sauce, shao xing wine, chicken powder and ginger. The marinade should smell of ginger, sesame oil and oyster sauce. The oyster sauce should cover all the ingredients. Add more sesame oil or ginger to your taste. Put in the fridge overnight.
3. The next day, squeeze the mushrooms dry and slice the mushrooms into strips of about 0.5 cm wide. Put the mushroom and scallops water aside. Leave the scallops inside the water.
4. Heat up a pot of water. Soak the chinese sausage in the hot water. Remove the skin covering the chinese sausage. Cut it into slices.
5. Take out the chicken marinade and mix the dried mushrooms with the chicken.
6. Using a claypot or a casserole pot, put the jasmine rice and wash the rice. Rinse the rice of the water. Next, pour the mushroom and scallops water. The water level should just cover the rice. Drizzle sesame oil and olive oil into the water mixture.
7. Heat up the pot for 5 on high fire.
8. Reduce the fire. Open the pot and place your chicken and mushrooms on top of the rice. Then, place the chinese sausage on top of the chicken. Put the pot cover back. Turn up the fire.
9. Cook for another 15 mins. You should smell some burnt rice or some charring smell.
10. The chicken should be cooked. You should smell some burnt rice. Turn off the fire.
11. Drizzle black caramel sauce and sesame oil. Stir up the rice and serve. Garnish w coriander or fried shallots or with sambal.