Hong Kong Claypot Rice Recipe: Hong Kong-Style Cooking Method with Italian Ingredients

Claypot Rice (Bao Zai Fan or 煲仔飯) is a popular Cantonese dinner dish that is often enjoyed during the wintertime.  It is also one of the stable dishes that people often would enjoy when visiting in Hong Kong - just as how it is named, the dish is traditionally cooked in a claypot on charcoal stoves, with ingredients like Chinese preserved meat like Lap Cheong, fresh meats, seafood and vegetables. That said, you can literally add any ingredients into the claypot rice! 
To show our appreciation in such delicate yet versatile dinner dish, @clai_eats and I have come together to spice things up a little by demonstrating the cooking of claypot rice in traditional cooking method, with several Italian and western ingredients we've found from Mercato Gourmet by Giando, an Italian supermarket place located in Hong Kong where you can access high-quality seasonal produce that are sourced and imported directly from small family farms and producers in Italy.
With ingredients like Italian dried porcini, guanciale, salsiccia, truffle oil, we would demonstrate how you can still easily master this hearty dinner dish and reach the ultimate goal of having burnt rice crisp as the "finale" of this hearty enjoyment. 
RECIPE
Ingredients
2 cups of Jasmine rice
2 cups of liquid (water, chicken stock or pork bone stock)
250g of skin on chicken (cut in bite size pieces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
200g (1 sausage )of sliced chorizo
200g of diced pancetta 
1 small fennel bulb (diced)
50g of dried porcini mushrooms (soaked and rough chopped)
50 g of fresh mushrooms of your choice
20 g of fresh black truffle
2 tablespoons of black truffle oil
Sweet Soy Sauce (Optional)
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 tablespoons sugar
1 cup Porcini mushrooms liquid
Directions
1. To make sweet soy sauce, combined all ingredients in a sauce pan and reduce for 15 minutes and reserved for later use
2. Marinate chicken with salt and pepper for 30 minutes
3. Prepare all ingredients according to the video
4. Rinse Jasmine rice with water several times and drain excess water
5. In a claypot or a cast iron pot
Place rice in the pot and add liquid of your choice
(I prefer ham stock with fat)
6. Mix well
7. With medium high heat, bring rice to a boil, about 5 minutes
8. Reduce to the lowest heat
9. Immediately place all ingredients on top of rice 
10. Place fatty item closest to the rice and other vegetables or mushrooms on top
11. You may add seafood into the rice, place it on top of the fatty meats
12. Cover with a lid
13. Rotate pot clockwise every 5 minutes to ensure even cooking on the edge of the pot
14. Cook for about 15-20 minutes depends on the quantity of your protein
15. keep a close eye until you see steam coming out from the pot 
16. Drizzle truffle oil on top of the lid
17. If you use cast iron pot, remove lid and drizzle truffle oil on top
18. Shave fresh truffles on to of rice
19. Drizzle 1/4 cup sweet soy, and reserve remaining for taste
20. Mix and combine all ingredients and make sure your chicken is fully cooked
21. Turn off fire and serve tableside