Rice Cooker Chicken & Soy Sauce Rice

• 2 boneless chicken thighs
• 3g ginger, julienned
• 12g garlic, minced
• 3 tbsp oyster sauce
• 3 tbsp low-sodium soy sauce
• 1 tsp dark soy sauce

black pepper to taste

rice

• 1 cup short or medium grain rice, uncooked
• 1 cup salted chicken broth

scallion & ginger sauce

very finely minced scallions (whites and greens)

very finely minced ginger

neutral oil

salt to taste

steamed broccolini

scallions for garnish

1. Start by seasoning the chicken with julienned ginger, minced garlic, oyster sauce, soy sauce, dark soy sauce and black pepper. Mix well with your hands and set aside.
2. Rinse the rice several times under cool water until the water runs fairly clear, then drain the water completely. Add the salted chicken broth to the rice and place the chicken thighs on top. Make sure to scrape out any remaining sauce into the rice cooker and on top of the chicken.
3. Press start on the rice cooker and make the scallion and ginger sauce in the meantime. You can heat the oil to toast the aromatics, but I prefer to simply add the oil straight from the bottle for a more pure and clean taste. The most important tip is to make sure the scallions and ginger are very finely minced for better texture.
4. Remove the chicken and slice before plating. Then fluff up the rice and serve with steamed broccolini and the scallion and garlic oil dipping sauce.

All of these ingredients and my favorite brands for cooking can be found here.