WASH THE RICE AND COOK WITH THE PLAIN WATER + BROWN SUGAR FOR 15-20 MINUTES AT MEDIUM TO LOW HEAT OR JUST USE A RICE COOKER

SOAK THE DRY MUSHROOM WITH SOME HOT WATER FOR 10 MINUTES THEN CUT AND SLICE THEM. KEEP AND USE THE WATER LATER

IN A LARGE PAN, PREHEAT THE COOKING OIL FOR 3-5 MINUTES AT HIGH HEAT. ADD IN THE GARLIC, GINGER, ONION AND LET THEM SIMMER FOR FEW MINUTES

ADD IN THE SLICED MUSHROOM WITHOUT THE WATER AND STIR THEM FOR FEW MINUTES THEN ADD IN THE CHICKEN AND THE WATER USED TO SOAK THE MUSHROOM EARLIER

ADD IN THE REMAINING INGREDIENTS ALL AT ONCE. STIR THEM TO MIX WELL AND LET THEM SIMMER FOR 5-10 MINUTES AT MEDIUM TO LOW HEAT. ADD SOME WATER IF THE MIXTURE IS TOO DRY. NEED THE MUSHROOM MIXTURE TO HAVE SOME LIQUID BUT NOT TO MUCH LIQUID

TAKE OUT HALF OF THE COOKED RICE FROM THE RICE COOKER

TURN OFF THE HEAT AND TAKE THE COOKED MUSHROOM INTO THE RICE COOKER AND ADD IN THE RICE BACK INTO THE RICE COOKER. RECOOK FOR 5-10 MINUTES OR BAKE AT 200/400 FOR 10-15 MINUTES

SERVE WHILE HOT FOR LUNCH OR DINNER