Ingredients

4 tbsp oil

500g (1 lb) boneless, skinless chicken thighs, 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 parts cut into 5cm / 2″ lengths)

1 1/2 tbsp grated ginger

2 large garlic cloves, finely minced

4–5 slices ginger (~5mm / 0.2″ thick, large enough to pick out later, no need to peel)

150g (5 oz) fresh shiitake mushrooms (~2 heaped cups), small halved, large thickly sliced

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

200g (7 oz) king mushrooms, halved then sliced about 7mm thick

2 pinches salt and white pepper (each)

3 tbsp kecap manis (sweet soy sauce)

2 tbsp fish sauce

1/8 tsp white pepper (can substitute black pepper)

Instructions

Step 1: In a small bowl, mix the kecap manis, fish sauce, and 1/8 tsp white pepper to create the sauce. Toss the chicken pieces with 1 1/2 tablespoons of this sauce. Set the remaining sauce aside for serving.

Step 2: Heat 1 1/2 tablespoons of oil in a large heavy-based pot over high heat. Add half of the mushrooms with a pinch of salt and white pepper. Cook just until some surfaces turn lightly golden but not fully cooked. Remove mushrooms to a bowl. Repeat with the remaining mushrooms.

Step 3: Add the remaining 1 tablespoon of oil to the pot and heat until hot. Add the marinated chicken and stir for about 1 minute to seal the surface, leaving the inside still raw. Add the white parts of the green onions, garlic, and grated ginger; stir for 30 seconds.

Step 4: Stir in the uncooked rice, coating it briefly with the oil and aromatics. Pour in the chicken stock and add the ginger slices. Bring to a rapid simmer.

Step 5: Scatter all the seared mushrooms evenly over the rice, including any juices that collected in the bowl. Allow the mixture to come back to a rapid simmer.

Step 6: Cover the pot with a lid, reduce the heat to low (or medium-low for weaker burners), and cook undisturbed for 20 minutes until the liquid is fully absorbed and the rice is tender.

Step 7: Remove the pot from heat and keep the lid on. Let it rest for 10 minutes to allow flavors to meld and steam to finish cooking the dish.

Step 8: Drizzle the reserved sauce over the rice and add the green parts of the green onions. Gently toss everything together until the onions wilt mostly. Serve immediately.

Tips & Variations

Do not rinse the rice before cooking—this helps achieve the perfect texture and allows the starch to help bind the dish.

Use a heavy-bottomed pot or Dutch oven to prevent sticking and promote even cooking.

For extra heat, add a small chopped chili with the garlic and ginger.

Substitute the mushroom mix with your favorites, such as cremini or button mushrooms, if needed.

Adjust salt and pepper to taste, especially if using regular chicken stock instead of low sodium.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs remain juicier and more forgiving during cooking. If using breasts, be careful not to overcook to keep them tender.

Is it necessary to use fresh mushrooms?

Fresh mushrooms provide the best texture and flavor, but you can use frozen mushrooms if needed. Just make sure to thaw and drain them well, then adjust cooking times accordingly to avoid excess moisture.