We use organic brown rice in this recipe for speed - it cooks faster than regular brown rice.
750 ml (3 cups)chicken stock100 mlShaoxing wine50 mlsoy sauce2 tbspfinely grated ginger3star anise3skinless chicken breast fillets2 tbspvegetable oil1garlic clove, finely chopped6spring onions, thinly sliced, white and green parts reserved separately 210 gmorganic brown rice100 gmshiitake mushrooms, thickly slicedTo serve:toasted sesame seeds and sesame oil
Bring stock, Shaoxing, soy sauce, ginger, star anise and chicken to a simmer in a saucepan over medium-high heat and cook for 10 minutes. Remove from heat.
Heat oil in a large saucepan over medium-high heat, add garlic and the white part of the spring onions, and sauté until fragrant (2 minutes). Add rice and stir until lightly toasted. Ladle in 600ml of the poaching liquid, stir and bring to the boil. Cover and cook until rice is tender (10-12 minutes).
Coarsely shred chicken and return to remaining poaching liquid with shiitakes and simmer over medium heat until mushrooms are cooked (1-2 minutes).
Serve chicken and mushrooms on rice, ladle poaching liquid over, and top with sesame seeds, spring onion greens and sesame oil to taste.