Cantonese Chicken Claypot (without the claypot)

So I decided to ditch the claypot, mainly because I didn't have one, and chose to make it in a rice cooker instead. The results are about the same; although with the claypot, you can get a crunchy layer of rice at the bottom. But what college student has a chinese claypot on hand? Not this one. This Chinese dish takes many flavors and combines them to create a very homely dish.
The Ingredients
3 cups of rice (I used medium grain, but adjust water for long grain)
1.5 lb boneless, skinless chicken thighs or breasts
3 stalks green onion, chopped
2 inch piece of ginger, finely chopped
10-12 dried shitake mushrooms
3 chinese sausages (lop cheung), sliced
.25 cup cilantro, chopped
cooking oil
for the chicken:
3 tablespoons oyster sauce
2 tablespoons soy sauce
1.5 teaspoons cornstarch
.5 teaspoon sesame oil
.5 teaspoon sugar
.25 teaspoon pepper
for the rice:
4 cups of water
3 tablespoons soy sauce
1 tablespoon vegetable oil
pinch of salt

The Method
Chop the chicken into large chunks and mix it with the chicken seasoning. Let this marinade for at least 3 hours or overnight. Soak the dried mushrooms in water for at least half an hour until soft. Cut them in half. Slice the sausages, and chop the green onions, cilantro and the ginger.Mix the water and rice seasonings in the rice cooker. Press the cook button.
Put a large pan on medium high heat and pour some vegetable oil to prevent sticking. When the pan is hot, place the chicken and mushrooms in a single layer. Brown the chicken and make several batches if you need too. Throw in the ginger and chinese sausages. Take the chicken out when it is about half cooked and place in a large bowl. When the rice has about 7-8 minutes left and is dry, add the chicken, mushrooms and sausages. Close the rice cooker and let it cook. When the button pops up or beeps sprinkle the green onions and cilantro on top, and set a timer for 12-15 more minutes. This will continue to cook the chicken and let the flavors mix. Serve with additional cilantro and green onion. This recipe feeds 4-6.