Place chicken in a bowl. Grate ginger over chicken. Add soy sauce and Shao Hsing cooking wine. Allow chicken to marinade for 30 minutes.
Soak lap cheong in a pan of hot water for about 10 minutes. Casings should puff up. Remove casings and slice sausages at a diagonal.
In a large clay pot, heat sesame oil. Fry lap cheong until lightly brown, about 2 minutes. Remove fried lap cheong, leaving the oil in the pot. Set aside.
In the same pot, sauté minced garlic until fragrant. Add chicken and mushrooms. Stir fry for a couple of minutes. Add rice and dark soy sauce. Stir to mix well. Return browned lap cheong and continue to stir.
Pour in chicken stock and bring to a boil. Add salt. Cover, reduce heat, and allow it to simmer until all water is absorbed, about 10 to 12 minutes.
Turn heat down to the lowest setting, and continue to cook for another 5 minutes. Turn off heat and remove pot. Let it sit for 10 minutes before serving.
Dish onto plates and sprinkle with sliced green onions.