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Heat cooking oil in a pot and sauté garlic, ginger, and shallots until fragrant
Add the washed and soaked jasmine rice and stir to coat with oil
Add the sliced shiitake mushrooms and chicken thigh cubes to the pot
Pour in hot water and add oyster sauce, light soy sauce, vinegar, and white pepper
Bring to a boil, then reduce heat and simmer covered until rice is cooked and chicken is tender
Mix cornflour with a little water to make a slurry and stir into the pot to thicken if desired
Adjust seasoning with salt as needed
Drizzle with toasted sesame oil and chilli oil before serving