1. Preparing: 

a. Wash and soak rice for at least 30 minutes.

b. Cut your chicken thighs into big chunks (3cm x 3cm). Marinate thighs and shiitake mushrooms with soy sauce, sugar, black pepper and ground garlic for at least 30 minutes.

c.Coat the marinated chicken & Mushrooms with corn starch to help keeping chicken tender.

2. Cooking:

a. Cook rice with 160g water until boiling.

b. Put the chicken & mushrooms on the rice. Cook covered over low heat for 10 minutes.

3. Finishing:

Option1: Turn of the heat and let it sit for 10 minutes.

Option2 (crunchy rice): Add sesame oil along the edge of the pan. Continue cooking covered for 10 more minutes (you can hear the sizzling!).