dried mushrooms in boiling water for 30 minutes, then drain and squeeze
out excess water. Remove and discard the stems and shred the caps. Cut
the chicken into bite size pieces and combine with a pinch of salt, the
rice wine and cornflour. Place the sausages on a plate in a steamer.
Cover and steam over simmering water in a wok for 10 minutes, then
thinly slice on the diagonal.
Put the rice
in a bowl and, using your fingers as a rake, rinse under cold running
water to remove any dust. Drain the rice in a colander. Place in a large
clay pot or casserole dish or four individual clay pots and add enough
water so there is 2cm (3/4 in) of water above the surface of the rice.
Bring the water slowly to the boil, stir, then place the chicken pieces
and mushrooms on top of the rice, with the sausage slices on top of
them. Cook, covered, over very low heat for 15-18 minutes, or until the
rice is cooked.
To make the
sauce, combine the soy sauce, rice wine, sugar, garlic, ginger and
sesame oil in a small saucepan and heat until almost boiling. Pour the
sauce over the chicken and sausage and garnish with the spring onion.