Soak the mushrooms for at least 2-3 hours, then slice thinly
Debone the chicken thighs and dice
Finely chop the ginger
Put the chicken in a medium bowl and add the ginger
Add all the marinade ingredients and the mushrooms. Mix well
Wash the rice thoroughly
Start to cook the rice in a medium claypot or heavy based casserole. Use a little less water than you might normally - about 1 1/2 cups of water to every cup of rice, together with a tablespoon of vegetable oil.
Without covering the pan, bring the mixture to the boil
Turn down the heat to medium-low and add the chicken mix on top. Do not stir!
Cover the pan and turn the heat to low.
Simmer for 15-20 minutes on a very low heat to avoid burning the rice.
The rice should have a crispy golden brown bottom layer followed by a fluffy top.
Serve in the clay pot with a bowl of sweetened soy sauce on the side (2 part sugar to 3 parts soy and a little chilli to taste)