Marinate the chicken. In a bowl, mix together the oyster sauce, dark soy sauce and sesame oil. Add the chicken pieces and combine well in the marinade. Place the chicken in the refrigerator for at least 2 hours. Bring it to room temperature before cooking.

Dry the tofu. Place the tofu on top a couple of folded paper towels on a large plate. Add a couple more sheets of folded paper towel on top of the tofu and add a weight above it. Keep the tofu pressed (not smashed) for at least 30 minutes at room temperature.

Brown the tofu. Cut the tofu into 1-inch cubes. In a large pan over medium high heat, add 2 tablespoons of cooking oil. Add the tofu and allow them to brown undisturbed, 4 to 5 minutes. Flip them and brown the other side, another 4 to 5 minutes. Dish up and set aside.

Brown the chicken. In the same pan, increase the heat to high heat and add 1 tablespoon of oil. Add the chicken and brown all sides of the chicken pieces. Dish up and set aside.

Put it all together in the claypot. Place the claypot on the burner, turn the heat to medium high and add 2 tablespoons of neutral cooking oil into the claypot. Add the mushrooms, green onion whites, ginger, garlic and croaker and stir fry constantly until you smell the fishiness from the croaker. Add the tofu, chicken and sauce into the claypot. Allow the sauce to come to a boil, turn down the heat to medium and cover the claypot. Allow the ingredients to braise for 5 minutes, stirring halfway.

Add the finishing touches. Mix the cornstarch slurry and add it to the claypot. Gently stir all of the ingredients until the sauce thickens. Garnish with the chopped green onions. Turn off the heat and serve! It goes perfectly with a hot bowl of rice.