One pot chicken and rice

Chicken

• 2 cloves garlic, sliced or minced
• 1 tbsp ginger, sliced
• 1 tbsp corn starch
• 1/2 tbsp "4 seasons spicy bake mix" or chicken bouillon powder
• 1.5 tbsp water
• 1 tbsp light soy sauce
• 1/2 tbsp cooking rice wine
• 1.5 tbsp neutral oil (e.g. light olive oil)
• 1 tsp salt
• 1 tsp sugar
• 275 to 300g boneless skinless chicken thigh, cut in 1" cubes

Marinade the chicken in the above for 30 minutes on the counter, or longer in the fridge.

Rice

Wash 1.5 cups jasmine rice. Use the measuring cup used for baking, not the "cup" that is commonly used to measure rice, which is actually 3/4 of an actual cup. After the rice has been washed 3-4 times, drain the water using a strainer, not the back of your hand. This is to ensure the water is accurate.

Put the drained rice in the rice cooker and add 1.25 cups of water. Add the marinated chicken. Add 1 or 2 links of lap cheong that has been peeled (using warm water to loosen the skin), and sliced on the bias.

The original recipe says not to add the leftover marinade for fear of making the rice too mushy. But I think it depends whether you have used air chilled chicken, and how much marinade is left over. If it's only 2 or 3 tablespoons, I say add the marinade.

Start the rice cooker. When it finishes, let it rest another 15 minutes before removing the lid. If the rice is not completely finished, add a few tablespoons of water and start the cycle again.

Source: https://cookwithdana.com/one-pot-chinese-chicken-rice/