One classic ingredient that you'll find in most claypot rice dishes is lap cheong, otherwise known as Chinese sausage. It has a completely different texture from the sausages you're used to! These are much sweeter and they're stored dry. I personally get mine from markets in Thailand—I've tried a few brands in Singapore, where I live, and to be honest they weren't that great. But everyone has their own preferences.
This is a recipe I learned from my Singaporean mother-in-law, and coincidentally the dish that got me hooked on Chinese sausage! It's a classic dish that's normally cooked in a claypot, but this is the much easier version.
Rinse the rice thoroughly and soak while preparing the other ingredients.
Cut the chicken into bite-sized pieces and marinate in light soy sauce, rice wine, oyster sauce, and white pepper for at least 15 minutes.
Chop the mushrooms, lapcheong, and cabbage into small pieces.
Drain the rice, then add all the ingredients to your rice cooker.
Add the garlic, ginger, and dried shrimp and mix well into everything.
Add slightly less than a cup of chicken broth. If you’re not using cabbage, then add a full cup.
Cook according to normal white rice settings on your rice cooker.
Drizzle dark sauce over the completed rice and mix well.
Serve and garnish with optional green onion.