First, place the dried shiitake mushrooms in a bowl and cover with hot water. Allow the mushrooms to rehydrate for at least 10 minutes. Remove the mushrooms from the water and cut into slices. Do not discard the water, you’ll need it for the broth later.

Prepare the chicken drumsticks by combining the coriander, cumin, garlic powder, onion powder, and salt in a small bowl. Rub each of the chicken drumsticks with the spice mixture and set aside until you are ready to cook.

Heat a deep pot over medium-high heat. Add one tablespoon of canola oil and allow to warm up. Add the chicken drumsticks and cook until all sides have turned golden brown, about three to four minutes per side.

Remove the chicken. If there are too many spices left behind and they have burnt, wipe the bottom with a paper towel and toss the excess out. Add a teaspoon of canola oil, lemongrass, garlic paste, and ginger. Allow to cook for two minutes, until fragrant. Add the chicken stock and reserved shiitake mushroom water. Bring to a boil. Reduce the heat to medium and add the chicken drumsticks back to the pot. Keep at a simmer and cook for 15 minutes.

Add the shiitake mushrooms, white mushrooms, and coconut milk. Simmer for another 10 minutes, or until the chicken is cooked through. Finally, add the fish sauce, lime juice, and lime zest. Season with salt, pepper and cayenne to your liking.

To serve, place some rice in a bowl. Place a drumstick on top of the rice. Pour some broth and top with green onion and cilantro.