Heat a cast iron pan or stainless steel pan measuring 26 cm/10 inches over medium-high heat.

Add the oil to the pan.

Place the chicken thigh fillets into the pan with the skin side down. Don't worry if the chicken pieces overlap slightly; the chicken will shrink slightly as it cooks. Cook the chicken for several minutes until the skin is golden and crispy, and most of the fat has rendered.

Whilst the chicken is cooking with the skin side down, season the meat facing upwards generously with salt and pepper.

Once the skin is nice and crispy, turn the chicken pieces over.

Cook for a few minutes until the meat is lightly browned. The chicken does not need to be fully cooked at this stage.

Remove the chicken pieces to a large plate.

At this stage, there should be a lot of fat in the pan from rendering the chicken skin. If it looks like there is more than 3-4 tablespoons of fat, remove the excess oil.

Turn the pan down to medium heat.

Add the ginger and garlic, and cook for about 1 minute until it is fragrant.

Add the washed rice and stir it through the aromatics until all of the grains are coated in the oil.

Remove the pan from the stove.

Use a large spoon to gently flatten the rice to create an even surface.

Arrange the enoki mushrooms on top of the rice. If you are using other types of vegetables, arrange the vegetables evenly on top of the rice.

Return the chicken to the pan and arrange them on top of the vegetables. Pour any meat juices which have collected on the plate onto the rice.

In a large measuring jug, mix together the boiling water, chicken stock cubes and soy sauce.

Return the pan to the stove on medium-high heat.

Pour the liquid over the rice.

Bring the pan to a gentle simmer. As soon as the liquid starts to bubble, turn the stove down to low-medium heat. For my induction stove, I use setting 5 out of 9 for a cast-iron pan, or a setting 3 out of 9 for a stainless steel pan. If you are unfamiliar with cooking rice on the stove, you may need to experiment with the heat settings, but you generally want to cook the rice on a very low simmer.

Place a tight-fitting lid onto the pan (preferably made of glass so you can see how everything is cooking).

Cook for about 30 minutes, or until the rice is fully cooked.

After 30 minutes, turn off the stove, but keep the lid on the rice to allow the rice to continue steaming for about 10 minutes.

This next step is optional, unless crispy chicken skin is a must for you. After steaming, the chicken skin will be soft but still delicious. If you want to crisp up the chicken skin, simply heat a small pan with some oil, and sear the chicken pieces with the skin facing down for about 1 minute until the skin has crisped up again.

Garnish with coriander (cilantro) and spring onions (scallions) before serving.

Serve with Homemade Chilli Oil.