Cantonese Claypot Rice with Chicken and Chinese Sausage

Rinse the Jasmine rice thoroughly under cold running water until the water runs clear. Drain and set aside.

Soak the Dried shiitake mushrooms in hot water for at least 30 minutes until softened. Squeeze out excess water, remove stems, and slice the mushroom caps thinly. Reserve 50g of the mushroom soaking liquid.

Cut the Boneless skinless chicken thigh into 2.5 cm pieces. In a bowl, combine the chicken with 15g Light soy sauce, 5g Dark soy sauce, Shaoxing wine, 5g Sesame oil, White pepper, and Cornstarch. Mix well and marinate for at least 15 minutes.