Place shiitake mushrooms in bowl and pour ¾ cup boiling water over them. Place another bowl on top to keep mushrooms submerged. Let sit 30 minutes.​

Squeeze excess water from mushrooms and cut into thick slices. Reserve ¼ cup mushroom soaking liquid, straining any sediment.​

In blender, combine reserved mushroom water, 2 tablespoons oil, brown sugar, fish sauce, lemongrass, garlic, shallots, ginger, salt, and pepper. Puree until smooth.​

Pour marinade over chicken thighs and sliced mushrooms, turning to coat thoroughly. Cover and marinate in refrigerator at least 2 hours or overnight.​

Rinse jasmine rice under cold water until water runs clear. Soak rice in water for 25 minutes, then strain and set aside.​

Heat remaining 1 tablespoon oil in large pot or Dutch oven over medium heat. Remove chicken and mushrooms from marinade and lay in pot. Sear chicken until golden brown, 3-4 minutes per side.​

Add 1 cup coconut water and bring to simmer. Cover pot, reduce heat to low, and simmer 20 minutes.​

Remove lid and skim fat from surface. Add soaked and drained rice, gently shaking pot to redistribute rice evenly. Ensure all rice grains are submerged in liquid.​

Cover pot and cook on low 15-20 minutes until rice is tender and has absorbed all liquid. Remove from heat and let sit covered for 10 minutes.​

Remove lid and gently fluff rice with fork. Sprinkle with chopped scallions and crispy fried shallots. Serve immediately.​