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Wash the rice three times, massaging the rice, draining the water and using fresh water for each round.
Cut the chicken thigh into small pieces. Start by splitting it half down the middle, and then cutting each half into a few smaller pieces, each about 1 to 2 inches wide.
Grab the rehydrated shiitake mushrooms, and cut off and discard the stems. Cut the mushrooms into thirds.
Pat the chicken dry with a paper towel. Combine the bone-in chicken with the chicken breast.
To the shiitake mushrooms, add Kikkoman® Oyster Sauce, sugar, and cornstarch. Mix until the mushrooms are evenly coated.
Add the soaked rice to the pot and mix in oil. Add boiling water, put the lid on, and turn the heat to medium.
Layer the meats on top of the rice. Put a link of Chinese sausage on each side, and lay the chicken out in an even layer over the rice. Add the mushrooms.
Turn the heat to low and cook for another 5 to 10 minutes, until you start to hear the crackling.
Tilt the pot slightly onto its side to scorch the sides of the clay pot for about 2 minutes.
Repeat the scorching process on the other side.
Add diced green onion garnish right on top before serving.