1/2 (3 pound) whole chicken, cut into pieces
8 ounces Chinese-style sausages
1 teaspoon salt
1 tablespoon dark soy sauce
2 tablespoons sesame oil
1/2 slice fresh ginger root, chopped
12 dried shiitake mushrooms, soaked until soft
3 cups long-grain white rice
2 1/2 cups boiling water
3 tablespoons chopped fresh cilantro
3 tablespoons thinly sliced green onion
1 Marinate the chicken and sausages in the soy sauce and 1 teaspoon salt and set aside.
2 Heat sesame oil in a large, nonstick wok. Stir fry the ginger until fragrant. Add the sausages and chicken and stir fry until brown. Add the mushrooms and fry for another 3 minutes. Stir in the rice and season with salt and pepper.
3 Transfer the mixture to a rice cooker and add water. When rice is cooked, garnish with chopped coriander and spring onions. Serve.