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Wash the rice three times, then soak in boiling water for 10 minutes.
Soak the Chinese sausage in boiling water.
Rehydrate the dried shiitake mushrooms in boiling water for about 10 minutes.
Cut the chicken thigh into small pieces and rinse them.
Cut the chicken breast into thick slices.
Prepare the vegetables: cut the shiitake mushrooms, mince the shallot and ginger, and dice the scallions.
Pat the chicken dry and marinate with the chicken marinade ingredients.
Marinate the shiitake mushrooms and prepare the serving sauce.
In a clay pot, add soaked rice, oil, and boiling water, then layer the meats and mushrooms on top.
Cook on low heat until crackling sounds are heard, then scorch the rice by tilting the pot.
Garnish with diced green onions and serve with the sauce.