Rice Cooker Ginger & Garlic Chicken

• 2 boneless chicken thighs
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp shaoxing wine
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1 tbsp cornflour
• 2 cloves garlic, finely chopped
• 2 slices ginger
• 1.5 cups jasmine or basmati rice
• 1 spring onion

Cut chicken into cubes. Marinate the chicken with soy sauces, Shaoxing wine, oyster sauce, sugar, sesame oil, white pepper, cornflour, garlic, and ginger. Let it sit for 15 minutes.

Wash rice and place in rice cooker. Reduce water slightly for the chicken juices.

Layer chicken on top of the rice.

Pour remaining marinade over the rice and chicken.

Start the rice cooker and let it cook as usual.

Once done, let it sit on “keep warm” mode for 10 minutes to allow the flavours to meld.

Fluff the rice, garnish with spring onions, and serve.