Claypot Chicken Rice

Normally, when I'm in the mood for some chinese food, I'll get this from restaurant, its yummy, filling and it smells nice !!

Ingredients
2 chicken drumsticks, deboned and cut into small pieces.
80g chinese mushrooms, softened in hot water.
400g thai long grain white rice, washed (optional, may use other variety of white rice)
400ml chicken stock
2 chinese sausages (optional), thinly sliced.
150g salted fish
200g choy sum, or sawi

Marinade for chicken
30ml ginger juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp five spice powder
1/4 tsp sesame oil
1/4 tsp dark soy sauce

Braise for mushrooms
250ml chicken stock
Sprinkling of salt and pepper

Sauce
100ml thick soy sauce
2 tbsps oil

Steps
1.Season chicken with marinade. Set aside for 30 minutes. Cook mushrooms with braise ingredients prepared over low fire for 30 minutes. Remove the mushrooms and set aside.
2.Put rice in claypot and add chicken stock. Stir so rice absorbs some stock before cooking, then cover the claypot and cook 3.over high fire for 5-7 minutes. As soon as smoke comes out of the lid,remove the cover and add chinese sausage, braised mushrooms and marinated chicken on top of rice.
4.Bury salted fish into rice because it takes longer to cook.
5.Replace the lid and turn fire low. Simmer until rice cook, approximately 15-20 minutes.
6.Remove cover again and add choy sum, cover and simmer for another 1 minute. Choy sum is put last so that it won't over cooked.
7.Add sauce, stir to mix wll and dish out to serve, serve while hot.