Marinate about 500g of chicken meat with 1 tbsp dark sauce, 2 tbsp oyster sauce, pepper and 2 tsp ginger juice for 2 hours.
Rehydrate 4 mushrooms and soak lup cheong to remover the skin. Leave the skin of the duck liver lup cheong on. Fry some diced salted fish with a tbsp of oil in the clay pot then remove.
Add a cup uncooked rice which has been rinsed and stir to make sure it's coated. Then add a cup of water and 2 tbsps of water from the mushrooms when you rehydrated them. Cover n simmer for 10mins until rice is almost cooked. Add in marinated chicken, lup cheong, mushrooms and salted fish.
Drizzle the sides of the clay pot with oil to get the charred bits and simmer for a further 20 mins with lid on. Switch off fire and add in 3 stalks of bak choy and leave the cover on for a further 15mins. Uncover and enjoy!
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