Shiitake Chicken Rice Bowl Recipe

Rinse jasmine rice under cold water until the water runs clear; drain and set aside.

Place dried shiitake mushrooms in 1 cup hot water to rehydrate for 20–30 minutes. Reserve the soaking liquid (strain to remove grit) and reserve the mushrooms for the shiitake chicken section.

Peel and lightly smash the ginger. Lightly crush the garlic cloves with the flat of a knife (leave whole).

In a medium saucepan, add 2.25 cups water (for rice) and 3 cups chicken stock plus the reserved shiitake soaking liquid (if any) — measure total liquid so you have about 4 cups combined for broth and cooking. Add smashed ginger, whole garlic, 1 tbs light soy, 1 tsp sesame oil and 1 tsp salt. Bring to a gentle simmer for 8–10 minutes to infuse, then strain out solids and keep the flavorful broth warm.

Cook rice: combine rinsed rice with 2.25 cups of the strained warm broth in a rice cooker or medium pot. If using pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and rest covered 10 minutes; fluff with a fork.

While rice cooks, slice the rehydrated and/or fresh shiitakes: remove stems and slice caps thinly.

Pat chicken thighs dry. If large, cut into 1.5" pieces. Season with 0.5 tsp black pepper.

In a small bowl mix 2 tbs soy sauce, 1 tbs mirin, 1 tsp rice vinegar, 1 tsp brown sugar and 1 tsp cornstarch. Stir to dissolve.

Heat 1 tbs neutral oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear until skin is deep golden and crisp, about 5–7 minutes. Flip and cook 2–3 minutes more.

Push chicken to one side, add sliced shiitake to the pan and sauté until softened, about 3–4 minutes. Pour the prepared sauce and 1/4 cup of the warm strained broth into the skillet, reduce heat to medium-low and simmer 3–4 minutes until sauce thickens slightly and chicken is cooked through (internal temp 165°F / 74°C). Baste chicken with the glaze and remove from heat. Keep warm.

Slice the pork belly skin-on into bite-size strips (about 1" x 2"). Pat very dry with paper towels.

Lightly score the skin side with shallow diagonal cuts if desired (do not cut into fat). Sprinkle baking soda and kosher salt over the skin and rub it in — this helps draw moisture and promotes crisping. Let sit at room temperature for 10 minutes while other components finish.

Heat 0.5 cup neutral oil in a small heavy-bottomed skillet or saucepan to 350°F (175°C). Carefully add pork belly pieces, skin side down, and fry until the skin puffs and becomes golden and crisp, about 4–6 minutes. Turn and fry the underside 2–3 minutes until cooked through. Use a thermometer or cut to check doneness. Transfer to a paper towel-lined plate and season immediately with a pinch of salt.

If you prefer to bake/crisp instead of deep-frying: roast on a wire rack at 425°F (220°C) for 30–40 minutes after scoring and salting, finishing under broiler to blister skin, then slice into crackling pieces.

Thinly slice the cucumber on a diagonal into 1/8" slices. In a small bowl stir 2 tbs rice vinegar, 2 tbs water and 1 tsp sugar until dissolved, then add cucumber and toss to coat. Let sit 10 minutes, then drain excess liquid.

Thinly slice scallions on the bias. Roughly chop cilantro leaves and pick a few small sprigs for garnish. Cut lime into wedges.

Make finishing sauce: in a small saucepan, combine 1/2 cup reserved warm chicken broth, 1 tsp light soy, 1/2 tsp sesame oil and 1 tsp toasted sesame seeds. Warm gently for 1–2 minutes; if desired add 1 tsp chili oil for heat.

To assemble each bowl (serves 3–4): spoon about 1/2 cup cooked rice into each bowl (adjust to appetite). Ladle 2–3 tbs of the finishing sauce over the rice.

Slice glazed shiitake chicken into bite-sized pieces and arrange over the rice. Add a few pieces of crispy pork belly crackling alongside.

Add a small pile of quick-pickled cucumber, scatter sliced scallions and cilantro leaves over the bowl. Finish with a squeeze of lime and an extra drizzle of sauce or chili oil if using.

Serve immediately while chicken and crackling are hot, and keep extra broth on the side for sipping or spooning over the bowl.