Cook chicken over high heat in oil for 5 mins until beginning to brown
Add drained shiitake and 1 tbsp soy sauce, cook for 1 min more
Add soaked drained rice and hot stock with ginger, bring pot to boil
Cover with lid and cook over moderate heat to simmer for 15 mins (or place in oven at 200C)
Mix remaining soy sauce, rice wine or sherry, sugar and sesame oil with black pepper
Remove pot from heat, pour sauce over contents, cover and simmer for 3-5 mins until rice is tender
Remove lid, increase heat to very high and blast the bottom of the pot for 1-3 mins until sizzling and popping
Remove from heat, add spring onions and crispy chilli oil to serve
