Add water, chicken breast, jujubes, garlic, and a pinch of salt to a pot.

Simmer for 20 minutes on low heat.

Remove the chicken breast and discard the garlic and jujubes. Set the broth aside.

Shred the cooled chicken breast into small pieces.

Prepare the oyster mushrooms by tearing them into thin strips.

Blanch the oyster mushrooms in boiling water with a pinch of salt for 30 seconds.

Squeeze out excess water from the blanched mushrooms.

Mix the mushrooms with 1 tsp sesame seeds and 1 tbsp soy sauce.

Slice the green onions finely and set aside.

Add the cooked rice to the broth and bring to a boil on high heat, then simmer on low heat.

Once the rice starts to soften, add the shredded chicken breast.

Add 1 tbsp soy sauce, cooking wine, and minced garlic. Continue simmering.

When the rice is fully cooked, add a pinch of pepper, sesame seeds, and the seasoned mushrooms. Mix well and cook for 1 more minute.

Turn off the heat and add the sliced green onions.