Claypot Chicken with Shiitake Mushrooms & Chinese Sausage

Ingredients:
6 dried shiitake mushrooms
4 boneless chicken thighs ~ cut into 1/2"
1 Chinese sausage ~ sliced diagonally into 1/4"
1 cup white jasmine rice
1-1/2 cups chicken stock
2 scallions ~ finely chopped
2 cloves garlic ~ minced
2 tbsp vegetable oil

Sauce/Marinade
2 tsp brown sugar
1 tsp cornstarch
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese rice wine
1 tsp sesame oil
1/8 tsp salt
1/4 tsp white/black pepper

Directions:

1. In a small bowl, soak the mushrooms in warm water until soft (abt 30 mins).  Rinse the mushroom & pat dry.  Remove the stems, thinly slice the caps & set aside.
2. Mix the cut chicken with the sauces in a medium bowl.  Cover & place in the refrigerator to marinate for at least 20 mins.
3. In a wok/large nonstick pan over high heat, add the oil & swirling to coat.  Add the minced garlic & stir-fry until fragrant; add the marinated chicken & stir-fry for about 1 min.  Add the sausage & shiitake mushrooms; stir-fry for 30 seconds more.  Transfer to a platter & set aside.
4. Place the rice & chicken stock in a clay pot or heavy metal pot & bring to a boil, covered over medium-high heat.  Reduce the heat & simmer allowing the rice to steam for 15 mins.
5. Spread the stir-fried chicken over the rice & continue to steam, covered low heat until the chicken is cooked through (abt 15 mins).  Stir thoroughly, garnish with scallions & serve immediately.