This is a recipe that my mum used to make when we were kids, and strangely, when I was younger, didn't really appreciate much at the time as I wasn't really into Chinese mushrooms. Funny how your taste changes as you get older and now I think it is super tasty! I have to admit I (like my mum) only know how to use a rice cooker for this, so don't ask me how you cook it otherwise! Technically, it clearly is not a claypot but comes out tasting just like a claypot dish...

Makes: 6 servings

Method:

1. Heat a generous splash of oil in a heavy-based pan and fry the shallots and garlic til fragrant
2. Add the chicken pieces, soy sauce, oyster sauce, some ground black pepper, the five spice powder, Worcester sauce and sliced mushrooms. Fry for 5-10 miutes, covering the chicken in the sauce mix
3. Add a cup of water, to make the sauce more runny, stir and leave to simmer, covered, on a medium heat for about 35-40 minutes til the chicken is cooked through
4. Meanwhile, soak the lap cheong in boiling water for about 5 minutes, until the skin can be peeled off. Slice thinly
5. Wash the rice and add to the rice cooker pot enough water to leave a 2cm layer of water above the rice surface. Add the entire contents of the saucepan (all the gravy and chicken and saucy goodness) to the washed rice, and the sliced sausage. Stir thoroughly and cook in the rice cooker til it is ready and the rice cooker says it is done - and enjoy! Really good with a dash of hot chili sauce.