Spread the rice evenly along the bottom. Bring the clay pot to a soft boil over medium heat. 4) Spoon the chicken mixture into the clay pot over the rice. Be sure to cover the entire surface so that no grains of rice are visible. This ensures the rice is cooked through. 5) Cover the clay pot and turn the heat down to low.. Transfer the chicken to a plate. (Optional) Use a spoon to transfer the extra oil to a small bowl, until just a thin layer of oil remains in the skillet. If you use skinless chicken, skip this step. Turn back to medium high heat and add shiitake mushrooms. Stir and cook for 2 minutes.
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In claypot, heat up oil and saute shallots, ginger, garlic and shitake mushrooms until fragrant. Add remaining half of sauce to the claypot. Add in 1 cup of water to the claypot. Spread the marinated chicken, salted fish and shitake mushrooms evenly on the surface of the rice. Once water is boiling, reduce heat.. Add the chicken pieces in. Layer the rice on top and gently push the rice into the liquid. Close the lid and turn the steam release valve to "sealing". Push "pressure cooker" and makes sure it's on "high pressure" and set the timer to 8 minutes. Wait 10 minutes and then release pressure. Gently fluff the rice.
