Place the mushrooms in a bowl and cover with boiling water. Let soak for 30 minutes.
Squeeze out excess water and slice (removing stems). Reserve the soaking liquid.
Combine all the marinade ingredients in a bowl and mix well.
Add the chicken and sliced mushrooms to the marinade and mix to fully coat. Let marinade for 30-60 minutes.
Combine the chicken stock, oil, ginger in a clay pot or Dutch oven and bring to a boil.
Add the rice and boil for 1 minute.
Pour the chicken mixture, Chinese sausage and chopped white parts of the green onions on top and smooth to make an even layer.
Drizzle with 2 tablespoons of the reserved mushroom liquid.
Turn heat to low, cover and cook for 25-30 minutes, until rice is tender and chicken is cooked through.
**if rice is still not cooked, drizzle more mushroom cooking liquid (or chicken stock) or top and cook, covered, another 2-3 minutes until tender.
Remove from heat and serve garnished with green parts of the green onions.