90 g jasmine rice (washed and drained)
180 ml water
1 tbsp shallot oil
chicken marinate:
150 g boneless chicken thigh (cut into 1” bite-sized cubes)
1 tbsp light soy sauce
1 tbsp ginger juice
1/2 tsp ginger (minced)
2 tsp cornstarch
3 pcs shiitake mushroom (halved)
pinch of salt and sugar
3 tbsp light soy
3 tbsp oyster sauce
1 stalk spring onion (chopped)
Garnish it with spring onion.