Clay Pot Chicken Rice

Ingredients:
3 boneless chicken tights or breast
1 Chinese sausage (Lap Chiong)
1 salted fish (deep fried)
2-3 shitake mushroom
1 tbs minced garlic
1 tbs dark soysauce
1 tbs ginger powder
1 tbs sugar
1 tbs cooking wine
1/2 tsp sesame oil
1/2 tsp tapioca/ corn starch
3 cups Jasmine rice
chicken stock, salt, pepper, vegetable oil

How to prepare:

Soak shitake mushroom in hot water for couple hours. Marinade Chicken with soy sauce, ginger, sugar, cooking wine, sesame oil and starch for 30 minutes.
Rinse jasmine rice, and put in on the clay pot then add water with chicken stock. Bring it to boil and then turn the stove to low heat. Cook with low heat temperature for 15 minutes.
On frying pan, heat up oil stir fry minced garlic until it turn brown then add marinated chicken and shitake mushroom then cook until done.
After the rice is about done (after 15 minutes), add cooked chicken on the top, lap chiong, and salted fish then continue cooking with low temperature for another 15 minutes.
Sprinkle some green onion on the top.