Ingredients

Method

In a large bowl, rinse the jasmine rice under cold water until the water runs clear. Drain the rice and set it aside.

In a clay pot or a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until they are browned on all sides.

Add the sliced Chinese sausage and shiitake mushrooms to the pot, and cook for 2-3 minutes, or until the sausage is slightly browned.

Stir in the drained jasmine rice, mixing well to combine the ingredients.

Add the water to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and cook the rice for 15-20 minutes, or until it is tender and the liquid has been absorbed.

In a small bowl, mix the light soy sauce, oyster sauce, dark soy sauce, and sugar. Drizzle the sauce over the cooked rice and mix gently.

Serve the clay pot rice hot, garnished with chopped green onions.