Marinate chicken: In a bowl, combine chicken cubes with dark soy sauce, oyster sauce, sesame oil, salt, white pepper, and cornstarch. Mix well and let it marinate for at least 20 minutes.

Prepare rice: Wash the jasmine rice thoroughly under cold water until the water runs clear. Add the washed rice and 2.5 cups of water to a claypot. Bring it to a boil over medium-high heat.

Par-cook rice: Once boiling, reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until most of the water has been absorbed and small craters appear on the rice surface.

Add toppings: Gently arrange the marinated chicken, sliced Chinese sausage, sliced shiitake mushrooms, sliced ginger, and minced garlic evenly over the par-cooked rice. Do not stir.

Final cook: Cover the claypot tightly and continue cooking on low heat for another 15-20 minutes. This allows the chicken to cook through and the crucial crispy rice layer (socarrat) to form at the bottom.

Achieve socarrat: For a crispier bottom, increase the heat to medium-low for the last 5 minutes of cooking. Listen for gentle crackling sounds, which indicate the crust is forming. Be careful not to burn it.

Rest and serve: Remove the claypot from heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to steam further. Drizzle with a little extra sesame oil or dark soy sauce if desired. Garnish with blanched bok choy and chopped scallions. Serve directly from the claypot, stirring everything together at the table before scooping.