Thai fragrant rice, ginger and garlic chicken pot

1 chicken leg, thigh and drumstick separated
2 garlic cloves, finely chopped
1 cm stem ginger, finely chopped
2 tbsp soy sauce
1 cup Thai fragrant rice
1 and 3/4 cups chicken stock
4 dried shitake mushrooms, soaked and sliced
1 spring onion, sliced

Wash rice and place in heavy-bottomed, non-stick pot. Add all the other ingredients, reserving the green part of the spring onion, and place the chicken pieces on top. Add pepper to taste. Cover and bring stock to boil, simmering over medium heat until rice and chicken are cooked (20-25 mins). Sprinkle the remaining spring onion on top and serve.