I would say this safely serves 3 people, but if you have other foods on the table – we always make a cucumber salad to accompany, if not another vegetable – this can expand to 4 servings. I updated the added kosher salt to be optional, as several commenters pointed out that it was not necessary.
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) oyster sauce
- 1 tablespoon (15 ml) Shaoxing wine
- 1 tablespoon (15 ml) white or red miso
- 1/2 teaspoon kosher salt (optional)
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon toasted sesame oil
- Freshly ground white pepper or black pepper
- 1 pound (455 grams) boneless, skinless chicken thighs, cut into 1-inch strips
- 8 fresh shiitake mushroom caps, thinly sliced, or 4 dried shiitake mushrooms, soaked, hulled and thinly sliced
- 1 cup (200 grams) jasmine rice
- 1 cup (235 mL) chicken broth or water, plus 2 additional tablespoons for oven option
- 1/4-inch slice of fresh ginger, minced or grated
- 2 green onions, thinly sliced, white and green separated
In a rice cooker: In the bowl of a 3-cup or larger rice cooker, combine the rice, 1 cup broth, and ginger. Scrape the chicken mixture and any marinade left in the bowl over the top. Sprinkle with green onion whites. Close the lid, start a quick or regular cycle and cook until the cycle is complete. Open the lid and check the chicken for doneness. every once in a while I have to move the pieces around and give them another 5 minutes to finish. Sprinkle with green onion leaves and eat immediately.
In the oven: Heat the oven to 350°F (175°C). In a 1.5-2 quart baking dish (I used this), combine the rice, 1 cup plus 2 tablespoons broth, and the ginger. Scrape the chicken mixture and any marinade left in the bowl over the top. Sprinkle with green onion whites. Cover tightly with foil and bake for 35 to 45 minutes, checking at first, until the rice is tender and the chicken is cooked. Check the chicken for doneness again; you may need to mix the pieces and give it another 5-10 minutes to finish. Sprinkle with green onion leaves and eat immediately.
