Chinese Steamed Rice with Dried Scallops, Mushrooms, and Chicken

Ingredients
3 dried scallops
3 dried mushrooms
1/4 lbs of sweet peas
1/2 lbs skinless shredded chicken breasts
1 serving of rice

Directions

+ Canton style
    French Toast
+ Chocolate Fondue
+ Coca-Cola
   Chicken Wings
+ Grilled Steak w/    Teriyaki sauce
+ Ham n' Cheese    Quiche
+ Homemade Lasagna
+ Prawn Balls Instant    Noodle

1. Marinate chicken with 2 tbsps of chinese cooking wine, 2 tbsps of soya sauce, some white pepper, and some sesame oil for 30 mins.
2. Soak dried scallops and mushrooms into hot bowl of water for 30+ mins. Then marinate the mushrooms with 2 teaspoons of soya, sugar, and sesame oil.
Add oil onto a saucepan. Sauté the mushrooms, scallops, and sweet peas with garlic for 2 mins. Add in the chicken until it become golden. Set aside.
3. Cook rice.
4. Heat a chinese terra-cotta pot. Put the cooked rice on the bottom of the pot. Then pour the chicken, peas, mushrooms, and scallops on top. Add 1/3 cups of water. Covered and cook for 20 mins.
5. Heat up 2 tbsps of oil and 1 tbsp of soya sauce on a saucepan. Add the sauce onto the rice. To serve.