I’d say this safely serves 3 people but if you’ve got other food on the table — we always make a cucumber salad to go with, if not another vegetable — it might stretch to 4 servings.
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) oyster sauce
- 1 tablespoon (15ml) Shaoxing wine
- 1 tablespoon (15ml) white or red miso
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon toasted sesame oil
- White pepper or freshly ground 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 shiitakes, soaked, stemmed, and thinly sliced
- 1 cup (200 grams) jasmine rice
- 1 cup (235 ml) chicken broth or water, plus a 2 tablespoons extra for the oven option
- 1/4-inch slice of fresh ginger, minced or grated
- 2 scallions, thinly sliced, whites and greens 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 on top. Scatter with scallion whites. Close the cover, start a Quick or Regular cycle, and cook until the cycle is done. Open the lid and check the chicken for doneness; occasionally I need to move the pieces around and give it 5 more minutes to finish. Scatter with scallion greens and eat right away.
In the oven: Heat oven to 350°F (175°C). In a 1.5- to 2-quart baking dish (I used this), combine the rice, 1 cup plus 2 tablespoons broth, and ginger. Scrape the chicken mixture and any marinade left in the bowl on top. Scatter with scallion whites. Cover tightly with foil and bake for 35 to 45 minutes, checking on the early end, until rice is tender and chicken is cooked. Double-check the chicken for doneness; you might need to shuffle the pieces around and give it 5 to 10 more minutes to finish. Scatter with scallion greens and eat right away.
