Cheat's Claypot Chicken Rice

Why did I call this cheat's claypot chicken rice? Simply because I did not use the usual clay pot over fire, but used the rice cooker instead. You can find many versions of this simple recipe online, but basically the ingredients and method of cooking are almost the same.

Ingredients (for  2 people, 1 meal)

200g chicken
4-5 pcs black mushroom (soaked and slice into strips)
1 pc salted fish (chopped into cubes and fried)
1 pc lap cheong (Chinese Sausage)
1 cup rice
2 stalks scallion (chopped)
3 inches ginger

Marinade for chicken (preferably 2-3 hours)
1 tbsp oyster sauce
2 tsp dark soya sauce
1 tsp light soya sauce
2 tsp Chinese cooking wine
1/2 tsp sesame oil
1/4 tsp sugar
5-6 dashes of white pepper (I put more since hubby and I love pepper)

Seasoning for rice
1 tbsp dark soya sauce
1 tsp oyster sauce
1 tsp light soya sauce

Method:
1. Chop chicken into bite pieces and marinate them. Leave them in the fridge for 2-3 hours.
2. Fry salted fish and put aside.
3. Wash rice and leave it to cook.
4. With 1/2 tsp oil, fry lap cheong until slightly burned and then keep aside.
5. Pour sesame oil into the heated pan and saute the ginger until fragrant. Put in the chicken and stir-fry until partially cooked.
6. Now add in the mushrooms, lap cheong and scallions and mix everything well.
7. When the rice is boiling, put the entire chicken-mushrooms-lap cheong combo into the rice cooker.
8. Once the rice is cooked, leave it for another 10-15 minutes before serving.
9. Serve with salted fish and additional scallions (if needed).