In a medium pot, combine 1 cup of warm water with 1/8 teaspoon salt and bring to a rolling boil. Rinse ¾ cup jasmine rice under cold water until it runs clear, then add it to the boiling water. Cover the pot and reduce heat to medium-low, allowing it to cook for 12-14 minutes until tender and fluffy.

Chop 1 unit of Shanghai bok choy into 1-inch pieces and halve 1 carrot, slicing it into half-moons. Mince or grate 30 grams of ginger, and thinly slice 2 green onions, keeping whites and greens separate.

Heat a non-stick pan over medium-high heat, adding ½ tablespoon of oil, sliced carrots, and 2 tablespoons of water. Season lightly with salt and pepper, and cook for 3-4 minutes until tender. Add chopped bok choy with 1 tablespoon of vegetarian oyster sauce, cooking for another 3-4 minutes until tender-crisp. Transfer to a plate and cover.

Pat 280 grams of chicken thighs dry, cut into 2-inch pieces, and coat with 1 tablespoon of cornstarch. Season with salt and pepper.

Reheat the pan and add 1 tablespoon of oil. Cook the chicken pieces for 2-3 minutes on each side until golden brown. Stir in brown sugar, minced ginger, and white parts of green onions, cooking for about 1 minute.

Add remaining oyster sauce, 1 tablespoon of fish sauce, 1 tablespoon of butter, and ¾ cup of water to the pan. Simmer for 3-4 minutes, stirring until sauce thickens and chicken is cooked through.

Fluff the jasmine rice and gently stir in half of the crispy shallots. Serve rice alongside sautéed vegetables, topped with caramelized chicken and sauce. Garnish with green onion tops and remaining crispy shallots.