Ginger chicken and rice (one pot recipe!)

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Ingredients

4 tbsp oil
500g/ 1 lb chicken thighs (, boneless, skinless, cut into small bite size pieces (Note 1))
1 1/2 cups long grain rice (, NOT RINSED (Note 2))
2 cups chicken stock (, low sodium)
4 green onion stems (, white part finely sliced, green flopped part cut into 5cm/2" lengths)
1 1/2 tbsp ginger (, grated)
2 large garlic cloves (, finely minced)
4 - 5 slices ginger (~5mm / 0.2" thick (large enough to easily pick out later), no need to peel)
150g / 5oz shiitake mushrooms (, fresh (~2 heaped cups), small halved, large thickly sliced)
150g / 5 oz oyster mushrooms ((~2 heaped cups), small kept whole, large cut into 2 or 3)
200g / 7 oz king mushrooms (, halved then cut into thick slices 7mm thick)
2 pinches salt and white pepper ((each))
3 tbsp kecap manis ((sweet soy) - Note 4)
2 tbsp fish sauce
1/8 tsp white pepper ((sub black))

As published by RecipeTin Eats.

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