• 2 Chinese sausages, sliced into rounds
• 400 g (14 oz/2 cups) rice
• 4 tablespoons vegetable oil
• 1 knob of ginger, peeled and finely chopped
• 10 cloves garlic, finely chopped
• 2 tablespoons dried shrimp, soaked in warm water for 20 minutes
• 3 dried shiitake mushrooms, soaked in warm water for 30 minutes, stalks removed, finely sliced
• 40 g (1½ oz/¼ cup) peanuts, roasted
• 2 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 750 ml (26 fl oz/3 cups) fresh chicken stock

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 and oyster and soy sauces, and work the mixture together thoroughly with a spoon, then transfer to a clay pot.

Add the stock to the rice and stir. Cover the pot and cook over 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.