Ingredients

4 tbsp oil

500g (1 lb) chicken thighs, boneless, skinless, cut into small bite-size pieces

1 1/2 cups long grain rice, not rinsed

2 cups low sodium chicken stock

4 green onion stems, white part finely sliced, green part cut into 5 cm (2″) lengths

1 1/2 tbsp ginger, grated

2 large garlic cloves, finely minced

4-5 slices ginger (~5 mm / 0.2″ thick, peeled not necessary)

150g (5 oz) fresh shiitake mushrooms, small halved, large thickly sliced

150g (5 oz) oyster mushrooms, small whole, large cut into 2 or 3 pieces

200g (7 oz) king mushrooms, halved then cut into thick 7 mm slices

2 pinches salt and white pepper (each)

3 tbsp kecap manis (sweet soy sauce)

2 tbsp fish sauce

1/8 tsp white pepper (substitute black if needed)

Instructions

Step 1: In a small bowl, mix the kecap manis, fish sauce, and white pepper to make the sauce. Toss the chicken with 1 1/2 tablespoons of this sauce and set the remaining sauce aside for drizzling later.

Step 2: Heat 1 1/2 tablespoons of oil in a large heavy-based pot over high heat. Sear half of the mushrooms with a pinch of salt and pepper until they develop a light golden tinge but are not fully cooked. Remove and repeat with the remaining mushrooms. Set all mushrooms aside.

Step 3: Add the remaining 1 tablespoon of oil to the pot and heat until hot. Add the chicken and stir for 1 minute to seal the surface while keeping the inside raw. Stir in the white parts of the green onions, garlic, and grated ginger for 30 seconds.

Step 4: Stir in the rice briefly to coat it in oil, then add the chicken stock and ginger slices. Bring the mixture to a rapid simmer.

Step 5: Scatter the seared mushrooms evenly over the surface, including any liquid that was released. Let the pot return to a rapid simmer.

Step 6: Cover with a lid, reduce the heat to low or medium-low, and cook without stirring for 20 minutes until the liquid is fully absorbed.

Step 7: Remove the pot from heat and let it rest, covered, for 10 minutes.

Step 8: Drizzle the remaining sauce over the rice, add the green parts of the green onions, and gently toss until mostly wilted. Serve immediately.

Tips & Variations

Use a heavy-based pot or Dutch oven with a tight-fitting lid to ensure even cooking and steaming.

Try substituting the mushroom mix with your favorites or seasonal varieties for different textures and flavors.

If you prefer spicier flavors, add a small sliced chili when cooking the chicken and garlic.

Do not rinse the rice to retain more starch, which helps give a creamier texture to the final dish.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs remain juicier and more forgiving during the cooking process. If using breasts, watch carefully to avoid overcooking and drying out the meat.

Do I have to use kecap manis and fish sauce?

These sauces provide key umami and sweetness notes, but you can substitute kecap manis with a mixture of soy sauce and a bit of brown sugar, and use soy sauce instead of fish sauce for a milder flavor.