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1
Rinse wood ear mushrooms and shiitake mushrooms under cold running water. Transfer mushrooms to a large bowl and cover with water. Soak until fully rehydrated, about 1 hour. When the mushrooms are rehydrated, rinse under cold running water again to remove any grit. Squeeze out excess moisture, pat dry with paper towels, slice into thin strips, and set aside.
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2
Combine chicken, sausage, garlic, ginger, cornstarch, oil, fish sauce, Shaoxing wine, soy sauce, oyster sauce, sugar, and the sliced wood ear and shiitake mushrooms in a medium bowl. Mix and combine well. Set aside at room temperature for at least 30 minutes or refrigerate up to overnight.
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3
When ready to cook, wash the rice thoroughly and drain. Place the rice and one cup of water in an enameled cast iron pot. Soak the rice in the water for 30 minutes.
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4
After 30 minutes, place the cast iron pot with the rice on top of a stove. Turn to medium heat, with the lid off, bring water and rice to a simmer. When it starts to simmer, add the chicken and the sausage. Gently spread the mixture evenly on top of the rice. Place the lid on top of the pot, turn flame down to second lowest setting. Cook for 30 minutes.
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5
: Combine sesame oil, oyster sauce, soy sauce, sugar, water, and fish sauce in a small bowl.
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6
After 30 minutes, open the lid and check to see if the chicken and sausage is cooked. If not, close the lid and check again in 10 minutes.
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7
To serve, bring the cast iron pot to the table. Sprinkle chopped scallions on top and drizzle on half of sauce. With a large wooden spoon, mix the rice with the chicken and sausage. Serve immediately.
