Step 1

Wash the rice 3 times, massaging the rice, draining the water and using fresh water for each round. Then, soak it in boiling water for 10 minutes.

Step 2

Cut the chicken thigh into small pieces. Start by splitting it half down the middle, and then cutting each half into a few smaller pieces, each about 1-2 inches wide. If your chicken thigh also includes the drumstick part, cut that into pieces that are the same size.

Step 3

Grab the rehydrated shiitake mushrooms, and cut off and discard the stems. Cut the mushrooms into thirds.

Step 4

Pat the chicken dry with a paper towel, and combined the bone-in thigh and the breast.

Step 5

To the shiitake mushrooms, add Kikkoman® Oyster Sauce, sugar, and cornstarch. Mix until the mushrooms are evenly coated.

Step 6

Add the soaked rice to the pot. Add oil and mix it into the rice. Add boiling water, put the lid on, and turn the heat to medium.

Step 7

Take the lid off, and add the diced green onion garnish right on top. Turn off the heat.