Cut chicken into smaller pieces. Combine the marinade ingredients and allow chicken to marinate in it for 1 hour in the refrigerator.
Wash the rice in several changes of water and place into a claypot with 420ml water. Cook, covered, over medium heat, until water is almost absorbed. Add the chicken with its marinade, the Chinese sausage and salted fish (if using), over the rice, and drizzle in about 2 tablespoons of the sauce. Lower the heat and cook, covered, until rice and chicken are cooked, about 10-15 minutes. Flake rice, cover lid and cook for further 5 minutes. Remove from heat and top with spring onions. Serve immediately.