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For the rice:
4 tbsp neutral oil
~300 g shiitake mushrooms
3 tbsp butter, divided
1 packed cup shredded chicken + skin (1/2 a rotisserie works great)
2 cups cooked and cooled rice
2 cloves garlic
2 tbsp your favorite chili crisp
1 tbsp rice wine vinegar
chives or green onions to finish
brown your mushrooms
tear your mushrooms into strips. Heat a 12 inch cast iron pan over medium high heat. Once hot, add 3 tbsp neutral oil, then add torn mushrooms and toss in the oil. Let cook for about 10 minutes, tossing occasionally, until golden brown. Once brown, salt and cook for another minute, then remove from pan.
make your chicken skins (optional)
place your chicken skins flat on a small sheet tray and place in oven on low broil for 2 minutes, flip and cook until crisp, keeping a close eye so they don’t burn.
make your rice
to the same pan, melt 2 tbsp butter and add 1 more tbsp oil. Once melted, add chicken and cook until chicken starts turning golden (about 3 minutes.
add in 2 cloves minced garlic and cook for 1 minute.
add in 2 cups cooked rice, mix and then spread into a thin layer and let cook undisturbed for about 5 minutes until the bottom starts to crisp up.
flip rice and add 1 tbsp butter in small chunks around the pan, and cook for 2 more minutes.
finish
add mushrooms back to rice, along with 2 tbsp chili oil and 1 tbsp rice wine vinegar and mix well. Taste and adjust - add soy, more chili crisp or vinegar to your liking (it will depend on your chili crisp/your taste so trust yourself).
plate up with lots of chives or green onions and your chicken skins crushed overtop.
