Claypot Chicken Rice

Name: Claypot Chicken Rice
Cook time: 30 min
Total time: 30 min
Cuisine: Malaysian
Ingredients: 300 g boneless chicken thighs and breast, cut into bite-sized pieces; 300 g boneless chicken thighs and breast, cut into bite-sized pieces; 6 dried shiitake mushrooms, soaked, drained and thinly sliced; 50 g cooked chestnuts (optional); 1 Tbsp abalone/oyster sauce; 1 Tbsp abalone/oyster sauce; 2 Tbsp light soy sauce; 1 Tbsp mirin/Shaoxing wine (optional); 1 Tbsp mirin/Shaoxing wine (optional); ½ tsp ground white pepper; Salt to taste; 2 Tbsp vegetable oil; 1 bulb garlic, peeled and minced; 1 medium onion, peeled and minced; 4 cm young ginger, peeled and minced; 2 cups basmati rice (or any short grain rice), washed and drained; 2 cups basmati rice (or any short grain rice), washed and drained; 4 cups chicken stock/water; 4 cups chicken stock/water; 1-2 Tbsp thick soy sauce; 1 Tbsp sesame oil; 3 stalks spring onions, finely sliced; Fried shallots