Rinse the rice in water until the water runs clear. Drain and soak the rice in cold water for 30 minutes.
In a large bowl, combine the chicken with the soy sauce, Shaoxing wine, sesame oil, dark soy sauce, cornstarch, salt, sugar, pepper, ginger, and garlic. Allow to rest for 30 minutes.
In another bowl, soak the dried mushrooms in warm water until softened, 20-30 minutes. Remove any dirt, the stems, and thinly slice.
Soak the Lap Cheong in hot water to soften for 10 minutes and remove the waxy coating. Cut diagonally into 1/4 inch thin slices.
Transfer the drained rice to the claypot with the chicken stock or water. Bring to a boil over medium heat (begin on low and slowly adjust to medium if using a claypot) with the lid on, then reduce heat to low and allow to cook undisturbed for 15 minutes. The rice should be nearly tender with most of the liquid evaporated.
While the rice is cooking, drizzle the oil over medium heat in a wok or large pan. Once hot, add the marinated chicken and cook, stirring occasionally, until browned on the outside, 1-2 minutes. Stir in the sliced mushrooms and Lap Cheong. Cook just until heated through. Remove from heat.
Top the rice in the claypot with the chicken mixture, cover, and continue to cook over low heat for another 15 minutes, until the chicken is cooked through and the rice is tender.
Stir to combine and serve hot topped with green onions and a drizzle of additional soy/dark soy sauce if desired.