A nice recipe adapted from kuali.com that's not exactly cooked in a claypot!

What you need:

• 2 cups of rice, washed
• 1 piece of salted tenggiri fish in oil
• 6 black mushrooms, soaked till soft and halfed
• 4 pieces of chicken thighs & drums, chopped
• 5 cloves of garlic, minced
• 2 inches ginger, crushed
• 1 tsp light soy sauce
• 1 tsp sugar
• 1/4 tsp pepper
• 1 tbsp Maggi chicken stock concentrate
• 1/2 tsp dark soy sauce

Marinade for chicken:

• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1/4 tsp pepper
• 2 tsp sugar
• 2 tbsp sesame oil
• 2 tsp cornflour
  

Directions:

1. Marinade the pieces of chicken for 30 minutes.
2. Mash up the salted fish in 1 tbsp of its oil. Season with some sugar and pepper before mixing it into the rice. Add some water into the rice, stir and cook on the electric cooker as usual.
3. Heat 1 tbsp oil in a wok and stir-fry the garlic and crushed ginger before adding in the marinated chicken meat. Season with light soy sauce, sugar, pepper, stock concentrate and dark soy sauce.
4. Add the mushroom slices and keep on stirring until the chicken is cooked. Add a little water if it's too dry.
5. When the rice is almost cooked and dry, add stir-fried chicken meat and continue to cook till rice is completely cooked. Dish rice into a serving bowl and garnish with chilli strips and chopped spring onions. Best serve when hot!