Add the cubed chicken thighs to a bowl with the soy sauce, oyster sauce, and sugar.

Mix until the chicken is evenly coated and let it marinate for about 10 minutes.

The short marinade gives the chicken a savory, slightly sweet flavor that carries through the finished dish.

Place the dried shiitake mushrooms in a bowl and cover them with warm water.

Let them soak for about 30 minutes until they are soft enough to slice.

If you have time, soak the mushrooms overnight. This gives them a softer texture and allows them to fully rehydrate. Drain the mushrooms and slice them thinly.

Heat a pan over medium heat. Add the marinated chicken and sear for about 3 minutes on each side until nicely browned and about halfway cooked. Remove the chicken from the pan and set it aside. The chicken will finish cooking later with the rice.

Add the sliced shiitake mushrooms to the same pan. Cook for about 4 to 5 minutes until the mushrooms are deeply browned. Be patient during this step. Letting the mushrooms cook until nicely browned develops a deeper savory flavor and gives the rice more flavor later.

Add the diced onion and garlic to the pan with the mushrooms. Add the washed rice and return the chicken to the pan.

Stir everything together for about 30 seconds. This allows the rice to pick up the flavor from the mushrooms, chicken, garlic, and onion before adding the liquid.

Pour in the chicken broth and water. Give everything a quick stir, then cover the pan with a lid. Reduce the heat to low and let everything simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed. If the rice is still undercooked after 20 minutes, add another 1/2 cup of water. Stir gently, cover the pan again, and cook for another 10 minutes or until the rice is tender.

Once the rice is cooked, spoon the chicken mushroom rice into bowls. Drizzle with sesame oil and serve with your favorite vegetables. You can also finish the dish with sliced green onions or fresh herbs for some freshness.