Ginger chicken and rice (one pot recipe!)

Bahan-bahan (4 porsi)

• 4 tbsp oil
• 500 g / 1 lb chicken thighs (, boneless, skinless, cut into small bite size pieces (Note 1))
• 1 1/2 cups long grain rice (, NOT RINSED (Note 2))
• 2 cups chicken stock (, low sodium)
• 4 g reen onion stems (, white part finely sliced, green flopped part cut into 5cm/2" lengths)
• 1 1/2 tbsp ginger (, grated)
• 2 large garlic cloves (, finely minced)
• 4 - 5 slices ginger (~5mm / 0.2" thick (large enough to easily pick out later), no need to peel)
• 150 g / 5oz shiitake mushrooms (, fresh (~2 heaped cups), small halved, large thickly sliced)
• 150 g / 5 oz oyster mushrooms ((~2 heaped cups), small kept whole, large cut into 2 or 3)
• 200 g / 7 oz king mushrooms (, halved then cut into thick slices 7mm thick)
• 2 pinches salt and white pepper ((each))
• 3 tbsp kecap manis ((sweet soy) - Note 4)
• 2 tbsp fish sauce
• 1/8 tsp white pepper ((sub black))