If you don't have a claypot you could use a cast-iron casserole dish so the heat distributes evenly.
- 3 dried shiitake mushrooms
- 2 tbsp dried shrimp
- 4 tbsp vegetable oil
- 1 knob ginger (about 2cm), peeled and finely chopped
- 10 cloves garlic, finely chopped
- 2 Chinese sausages (lap cheong), sliced into rounds
- 1/4 cup unsalted peanuts, roasted
- 400g cooked (and chilled) white long grain rice (about 1 1/4 cups raw rice)
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 3 cups chicken stock
- Shredded spring onion, to serve
Soak the mushrooms in warm water for 30 minutes. In another bowl, soak shrimp in warm water for 20 minutes. Drain both well. Remove and discard stalks from the mushrooms and finely slice.
Heat a wok until just smoking. Add the oil and, when hot, stir-fry the ginger and garlic until fragrant. Add the sausage and stir-fry for another minute, then add the shrimp, mushrooms and peanuts and toss together. Add the rice, then the oyster and soy sauces. Work the mixture together thoroughly with a spoon, then transfer to a large clay pot.
Add the stock to the mixture and stir. Cover the pot and cook over a low heat for 25 minutes. Turn off the heat and let the dish stand for a further 10 minutes, or until the rice is tender. Scatter with spring onion and serve.