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A Chinese cured sausage, called lap cheong, is kind of like a sweet version of Italian salami or Spanish Chorizo. Its combination of sweet and saltiness adds a lot of dimension to the rest of the dish.
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2. The next day, put the dried shrimps and some warm water into the claypot, for about 30 min.
3. Drain the rice and add the rice into the claypot. Drain the mushrooms too, but do not pour off the mushroom liquid! Add the liquid into the claypot.
4. Add enough water to just cover the rice by 1 cm. Now your rice is ready to cook in the shiitake and shrimp-infused stock! Place the claypot over medium heat on the stove, lid on, and allow it to slowly heat up. Watch it! Once it comes to the boil, reduce it to a simmer for 15 min.
5. Meanwhile, add the olive oil and sesame oil to a hot pan, and add in the chopped garlic, ginger and white parts of the spring onions. Saute till fragrant, then add the Chinese sausage, and saute till you see it ooze out some of its own fragrant oils. Add the drained mushrooms and cook for 3 min more.
6. 15 minutes should have passed. Open the lid, you should see the rice having holes on the surface. Spread the sausage and mushroom mixture over the top of the rice, close the lid, and let everything infuse and cook for 15 min more.
7. That's it, serve straight from the claypot, with the chopped green parts of the spring onions scattered over! (note be careful don't set the pot over a cold surface immediately, or it will crack)
8. To eat, dig your spoon in, mix it all up, and drizzle over as much of the dark soy-and-sesame-oil mixture as you want (that's how they do it in the claypot rice shops in Singapore. It's totally to taste, and I found I didn't have to add any because the rice was already so flavourful, but it's up to you!)