Instructions: Heat sesame oil in heavy medium skilled over medium-high heat. Add minced jalapeno and saute 1 minute. Add garlic and saute 1 minute longer. Remove from heat. Add soy sauce, rice vinegar and sugar and stir to blend. Strain through fine sieve into small bowl, pressing on solids with back of spoon.

(Can be prepared 1 day ahead. Refrigerate.)

Heat vegetable oil in heavy large saucepan over medium heat. Add chopped shallots and saute 2 mins. Add sliced shiitake mushrooms and chicken and saute 6 mins. Add rice and stir 1 minute. Add 3 cups stock and bring to simmer, stirring occasionally. Reduce heat, cover and simmer until rice is just tender but still firm to bite, stirring occasionally, about 20 mins.

Add chopped spinach and cilantro and stir 1 minute. Mix in soy sauce mixture.

Serve immediately.

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