Prepare the rice: Add the rice into a medium-sized bowl. Rinse the rice with cold tap water, stir the rice with your hand in a circular motion to get rid of excessive starch, and drain the rice. Repeat two more times. Then add 1” (2.5 cm) water to cover. Soak the rice for two hours. Drain the rice thoroughly with a colander.

Soak the lap cheong: Place the lap cheong in a medium-sized bowl and add cold water to cover. Soak for 2 hours.

Prepare the mushrooms: Soak the shiitakes in 1 cup of warm water until turning tender throughout. Once done, squeeze the excess water from the mushrooms and set aside. Reserve 1/3 cup mushroom soaking liquid.

Marinate the chicken: Combine the chicken, oyster sauce, light soy sauce, Shaoxing wine, sugar, salt and white pepper in a small bowl. Marinate in the fridge until ready to use.

Prepare the seasoned soy sauce while soaking the rice. Heat 1 tablespoon of peanut oil in a small pan over medium heat. Add the shallot, green onions, ginger and garlic cloves. Cook, stir occasionally, until golden brown. Add the mushroom soaking liquid and deglaze the pan. Add the light and dark soy sauces, shaoxing wine, and sugar. Bring to a boil, then turn to medium heat. Cook until the liquid is reduced by two thirds, 5 minutes or so. Allow the seasoned soy sauce to cool with the ingredients. Once cooled, strain the soy sauce into a bowl and discard the solid ingredients.

Add about 1 cup hot water into the clay pot until the rice is just covered, about 1/4” (1/2 cm) above the rice. (*Footnote 1)

Cook covered over a gas burner over medium heat until brought to a simmer or until steam starts to come out. Poke the rice with chopsticks to create ventilation holes.

Add your choice of toppings in an even layer. Cover with the lid immediately. Turn the heat to low, and cook for 10 minutes.

After 10 minutes the water will be absorbed, and the rice should begin to crackle. Drizzle 2 tablespoons of oil evenly along the rim of the claypot with the lid covered. This oil will help toast the bottom layer of rice.

Turn the heat up to medium. The rice should begin to crackle more prominently. Toast the bottom of the claypot for 1 minute.

After the first minute of toasting, use oven mitts or dry towels to lift the claypot, leaning it to expose its side to the flame. Toast the rice on the sides for 1 to 2 minutes, and rotate by a quarter, until the entire circumference of the claypot’s sides have been toasted. Once the sides have been toasted, return the bottom of the pan to the flame for another minute. Constantly smell the steam coming out of the pan during the toasting process. The smell should be toasty, but not burning. If it begins to smell like burning, reduce the heat to medium-low. During the toasting process the rice should be making a consistent crackling sound.

Once the rice is toasted, turn off the heat and let the rice rest covered for 10 minutes.