Clay Pot Chicken Rice In Rice Cooker

• 400 grams Boneless skinless chicken breast, cut into 1 inch cubes
• 4 tbsp Oil
• 4 clove Garlic, minced
• 1 Inch ginger, sliced
• 3 Shiitake mushrooms, thinly sliced
• 1 tsp Salt
• 1 tsp Sugar
• 1/2 tsp Ground white pepper
• 1 1/2 cup Rice, washed and drained
• 1 Enough water to cook rice according to your rice cooker
• 1 tsp Sesame oil
• 1 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 1 tbsp Dark soy sauce
• 2 Inch ginger, grated

1. Marinate chicken breast with the marinating sauce for about 15 minutes.
2. Heat oil in a frying pan/wok, saute garlic and ginger until fragrant.
3. Add shiitake mushrooms, chicken breast cubes along with all the marinating sauce, then season with salt, sugar and ground white pepper.
4. Cook until chicken is no longer pink.
5. Add the rice into frying pan/wok, stir until well combined.
6. Transfer all the mixture into a rice cooker pot, add the required water to cook the rice (this should follow the instructions for your rice cooker), then drizzle with sesame oil.
7. Cook in the rice cooker until it turns to 'warm', wait for 15 minutes, then open the lid, fluff the rice with a paddle and serve immediately.

chicken, oil, clove garlic, ginger, shiitake mushrooms, salt, sugar, ground white pepper, rice, water, sesame oil, oyster sauce, soy sauce, soy sauce, ginger

Taken from cookpad.com/us/recipes/347035-clay-pot-chicken-rice-in-rice-cooker (may not work)