Ginger Garlic Scallion Chicken Rice

Slice one boneless chicken thigh into bite-sized pieces.

In a bowl, marinate the chicken with light soy sauce, oyster sauce, shaoxing wine, and white pepper for 20 minutes.

While the chicken marinates, chop the spring onions.

Mince the ginger and garlic.

In a heatproof bowl, combine the minced ginger, garlic, chopped spring onions, and salt.

Pour hot cooking oil over the mixture and stir well. Set aside.

Place washed rice and water into the rice cooker pot. Use slightly less water than a 1:1 ratio.

Add the marinated chicken and any remaining marinade sauce on top of the rice.

Cover the rice cooker and cook using the normal rice setting.

Once the rice is cooked, open the lid and add the prepared ginger garlic scallion oil sauce.

Mix everything in the rice cooker thoroughly until the rice is well-coated.

Serve the chicken rice hot in bowls and enjoy.