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Add hot water to a bowl and rehydrate the shiitake mushrooms. Keep the mushroom water for later! Do not throw this elixir away!
Slice the boneless chicken thighs into small bite-sized pieces and marinate with light soy sauce, dark soy sauce, shaoxing wine, sesame oil and oyster sauce. Give it a good mix and then season with white pepper, salt, MSG, sugar, cornstarch, sliced ginger and minced garlic. Leave to marinate for a minimum of 30 minutes.
While that's being done, slice your ginger, shiitake mushrooms and Chinese sausage. Mince your garlic add it all into the mix.
Wash the rice until clear then drain. Add the mushroom water and then top up with water. I've used 3 cups of water to 1.5 cups of rice on the Zojirushi rice cooker. Set for an hour cooking time.
Once the rice starts bubbling (around 20 minutes in), add the chicken, mushrooms and Chinese sausage evenly on top. Make sure it doesn't overlap so it steams evenly.
Let it steam for around 40 minutes.
Garnish with spring onion, serve and enjoy!