Marinate chicken with soy sauce, hoisin, sesame oil, garlic, and ginger.
Cook rice and keep warm.
Crisp shallot and garlic in oil; set aside.
Cook green onions and ginger, then add mushrooms.
Add broth and miso; simmer gently.
Dredge chicken in cornstarch and pan-sear until crispy.
Cook bok choy in the same skillet.
Assemble bowls with rice, chicken, bok choy, and broth. Garnish with crispy aromatics.
