The Easiest Rice Cooker Scallion Oil Chicken Rice

In a bowl, place the chicken mid-wings.

Add light soy sauce, premium dark soy sauce, and a few dashes of white pepper to the chicken.

Mix well and let it marinate for at least 20 minutes.

Place the washed jasmine rice, diced carrots, and half a chicken bouillon cube into the rice cooker pot.

Add a few dashes of white pepper and water. Give it a light stir.

Arrange the marinated chicken wings on top of the rice.

Pour all the remaining marinade over the chicken.

Close the lid and cook the rice using the standard rice cooking function.

While the rice is cooking, heat cooking oil in a small pan over medium-low heat.

Add the smashed spring onion stems and sliced shallots to the pan.

Fry until the shallots begin to brown, stirring occasionally.

Add the chopped garlic and continue to fry until it starts to brown.

Once the garlic begins to brown, turn off the heat immediately to prevent burning.

When the rice is cooked, open the rice cooker and remove the chicken wings.

Pour the prepared fragrant oil, along with the fried aromatics, into the rice.

Add the chopped spring onions.

Mix everything together thoroughly to combine all the flavors.

Serve the fragrant rice hot with the cooked chicken wings on top.