Soak Chinese sausages in a pan of hot water for about 10 minutes. Casings should puff up. Remove casings and slice sausages into coins. Seasoned sliced chicken breast with pepper and soy sauce.
Brown sausages in a non-stick pan without oil for 2 to 3 minutes. Remove leaving the oil rendered in the pan. Set aside sausages.
Fry cubed yam/taro for 6 to 7 minutes. Remove and set aside. Most of the oil would have been absorbed by the yam/taro.
Add sesame oil to the pan. Sauté minced garlic for 30 seconds, then add seasoned chicken breast. Continue to stir fry until chicken turns opaque, about 3 minutes.
Add rice and five-spice powder. Stir to get all ingredients well mixed.
At this point, the entire content of the pan may be transferred to a rice cooker if preferred. Add water, salt, fried sausages, and yam/taro. Stir to mix and cook rice as usual in the rice cooker.
If you are not using rice cooker, add water to the rice. Return fried sausages and yam/taro cubes to the pan. Stir to mix. Cover and bring to a boil. Remove lid, season with salt. Cover, reduce heat to medium and allow rice to cook for approximately 10 to 15 minutes or until all liquid is absorbed.
Turn heat down to the lowest possible setting and allow rice to cook for another 10 minutes.
Turn off heat and remove pan. Allow rice to sit for 10 minutes before serving.
Fluff rice using a pair of chopsticks or a spatula. Dish some onto a plate and sprinkle with garnish.