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Season the chicken thighs lightly with salt and place them skin-side down in a cold pan
Turn the heat to medium and let the fat slowly render until the skin is deeply crisp, about 8-10 minutes
Flip and cook the other side until just done, then rest
Rinse the sushi rice under cold water until it runs clear, then drain
Add the rice, bone broth, soy sauce, mirin, rice vinegar, salt, grated garlic and sugar to a small saucepan and stir to combine
Scatter the sliced mushrooms evenly over the top
Bring the pot to a boil, cover with a tight lid, reduce to low, and cook for 12 minutes
Turn off the heat and let it steam for another 12 minutes without lifting the lid
Add the sliced spring onions, minced ginger, salt, sugar, and MSG to a heatproof bowl
Heat the oil until smoking and pour over everything, stir until glossy and fragrant
Pour in the chicken resting juices from the pan, making sure to scrape up all the good bits
Slice the crispy chicken and serve over the mushroom rice
Finish with plenty of ginger scallion sauce