Start by dicing the chicken into 3cm pieces and slicing the shittake mushrooms. Place them into a bowl with half of the ginger and garlic paste the oyster sauce, cornflour, dark soy sauce, rice wine vinegar and toasted sesame oil. Mix well and leave to one side.

Slice the spring onions keeping the white parts chunky and the green part finely sliced. Wash the jasmine rice really well under cold running water until the water runs clear.

Place a large frying pan or saute pan (make it non-stick with a tight-fitting lid) onto medium heat and add the veg oil. Add the whites of the spring onions along with the remaining ginger and garlic paste. Cook for 1 minute before adding the washed rice string well and and cooking for a further 1 minute.

Add the hot chicken stock the sugar and a generous pinch of salt. Bring to a simmer, turn the heat to medium and place on the lid and bring to a simmer. If you don't have a lid, you could use tin foil, tightly wrapped.

Remove the lid and pour the marinated chicken and mushrooms along with all the sauce, over the rice. Spread into an even layer. Replace the lid and cook for a further 30 minutes on a low heat. Don't be tempted to stir. You can also pop the whole pan into the oven if you prefer at 180°C, but you must ensure the pan and the lid is oven safe.

Toast the sesame seeds while you wait for the rice to cook and set aside.

After 30 minutes, turn off the heat and allow to stand for 10 minutes. Sprinkle over the toasted sesame seeds and the green spring onions. Gently stir the chicken through the rice when serving. Serve with spicy kimchi if you like.