For the chicken, cook the chicken into small pieces, add in sliced ginger and shiitake mushrooms, then marinate for 2 hours.

Wash the rice few times, then soak it for 30 minutes, and drain well.

Add some oil in clay pot, then put in rice and water. The ratio of rice and water is 1: 0.9 (cause rice absorb some water during soaking process). Cook the rice under medium low heat until half of the water being absorbed.

Then add in Chinese sausage and chicken on top of the rice evenly, then put the lid on. Drizzle some oil on the lid, this will increase the heat inside the pot. Turn the heat to low, cook for about 10 minutes (more time might needed).

During the cooking period, move around the clay pot in different direction, which can make the rice cook more evenly and have more crispy rice at the bottom.

Then I like to turn to high heat and cook for 1 to 2 more minutes to have more crispy rice. Turn off the heat and wait for 5 minutes.

Then you can add some soy sauce and enjoy!