Okay, so I did an adaptation of this recipe with some amendments to make it one-pot friendly and just better in my opinion. Used a dutch oven for the whole shebang. Left out the Chinese sausage because I couldn't get it at the store and sausage is expensive anyhow. Added ginger in a couple formats. More garlic. Rehydrated mushrooms in chicken stock for better flavor all around.

Purchasing procedure was kind of a cop-out. I had pretty much all of the oils/seasonings already, which together would have cost and arm and a leg. Proof:

Which means that my bill was:

Chicken thighs: $5.91 Ginger: $0.71 Scallions: $0.50

Also already had the rice, garlic and the dried mushrooms as those are staples. Swapped oyster sauce w/ fish sauce, because that's what I had. The chicken stock I'd frozen from homemade (so much better/cheaper than store-bought). So let's say maybe a buck for the chicken stock (original whole chicken was around $6, carcass divided between around eight c of stock... can't do that math this late at night, just say a buck). It should be noted that the 6-ish dollars for the chicken thighs is actually kind of unconscionable. They only had "100% natural" thighs, which I've heard translates to "100% bullshit."

Total: $8.12

Recipe:

In dutch oven, heat 2 c. chicken stock to boil, then remove from heat. Add dried mushrooms, let steep for at least 30 min. Take mushrooms out and put them on your cutting board or something. Transfer stock to measuring cup, previously used to measure said stock (NOT A POT, STILL COUNTS).

Meanwhile, add brown sugar, corn starch, light soy sauce, dark soy sauce, fish sauce, rice wine, sesame oil, 1/8 t salt and 1/4 t black pepper to chicken pieces in a gallon ziploc (another cop out, but who's counting at this point). Refrigerate and marinate for at least 30 min.

Rinse rice in colander under cold water until water runs clear.

Dice scallions, keeping white and green parts separate. Skin a 2 in. piece of ginger, halve. Fine dice one half, chop other half into large pieces. Separate.

Dice 5 cloves garlic, add to fine-diced ginger. Re-heat dutch oven to med-hi, throw in some oil (I used peanut), add garlic and diced ginger. Heat until fragrant, maybe 30 sec.

To that, add the marinated chicken sans marinade (reserve that, though). Cook chx on hi until browned all over. Take it out of the dutch oven, leave in the drippings.

To the drippings add the rice, stir frequently until well-coated and a little bit toasted, risotto style. Add chicken/mushroom stock to that, throw in the coursely-diced ginger and white parts of the scallions. Add reserved marinade. Stir.

Bring to boil over med-hi, then reduce to low. Cover and simmer for about 15 min, giving a brief, brisk stir every few minutes.

Add the chicken, keep simmering on lo for another 15 or so, or until no liquid is present in the rice mixture and chicken is cooked through.

Put it in a bowl, add green scallions and sriracha if you so desire.

Doesn't look like much:

But it tasted like a whole lot.

EDIT Oh, and drink pairing- wanted as hoppy a beer as possible with it to balance the sweet/earthy flavor of the dish. Best I could get from my store was Lagunitas Hop Stoopid (another 5 bucks to the tab). If I'd had my druthers I would have gone with a Green Flash Brewery "Green Bullet," which I had recently and was blown away by. Nice grassy thing going on that would have gone well with this.