I wanted to make more servings so I sort of made it approx. 50 % more. The one cup of rice in this recipe is probably one standard cup but I use a rice measuring cup which is less than a cup , so I used 2 cups of the rice measuring cup. I used the rice cooker method.

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2 tablespoons (30ml) soy sauce (3 TB)

1 tablespoon (15ml) oyster sauce (1.5 TB)

1 tablespoon (15ml) Shaoxing wine (2TB)

1 tablespoon (15ml) white or red miso (1.5 TB)

½ teaspoon kosher salt ¾ Tsp

½ teaspoon granulated sugar 1 Tsp coconut sugar

½ teaspoon toasted sesame oil 1 Tsp sesame oil

White pepper or freshly ground black pepper

1 pound (455 grams) boneless, skinless chicken thighs, cut into 1-inch strips 1.5 lb (i left the skin on)

8 fresh shiitake mushroom caps, thinly sliced, or 4 dried shiitakes, soaked, stemmed, and thinly sliced

1 cup (200 grams) jasmine rice (2 rice cooker cups)

1 cup (235 ml) chicken broth or water ( 2 rice cooker cups) , plus 4 tablespoons extra for the oven option (there is liquid from the chicken mixture so i didn't quite use 2 cup , cuz i hate mushy rice. maybe a couple of TB less)

¼-inch slice of fresh ginger, minced or grated

2 scallions, thinly sliced, whites and greens separated

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1. In a large bowl, combine the soy sauce, oyster sauce, wine, miso, salt, sugar, sesame oil, and several grinds of white pepper. Add the chicken and mushrooms and stir so that they’re evenly coated.

2. In a rice cooker: In the bowl of a 3-cup or larger rice cooker, combine the rice, 1 cup broth, and ginger. Scrape the chicken mixture and any marinade left in the bowl on top. Scatter with scallion whites. Close the cover, start a Quick or Regular cycle, and cook until the cycle is done. Open the lid and check the chicken for doneness; occasionally I need to move the pieces around and give it 5 more minutes to finish. Scatter with scallion greens and eat right away. My rice cooker cooked the chicken through but I made sure to slice the chicken thin and not in chunks.

3. In the oven: Heat oven to 350°F (175°C). In a 1.5- to 2-quart baking dish, combine the rice, 1 cup plus 2 tablespoons broth, and ginger. Scrape the chicken mixture and any marinade left in the bowl on top. Scatter with scallion whites. Cover tightly with foil and bake for 35 to 45 minutes, checking on the early end, until rice is tender and chicken is cooked. Double-check the chicken for doneness; you might need to shuffle the pieces around and give it 5 to 10 more minutes to finish. Scatter with scallion greens and eat right away.