Ingredients:

  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • 2 stalks spring onion, chopped
  • 2 cups Jasmine rice, rinsed
  • 2 cups low-sodium chicken broth
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp white pepper

Instructions:

  1. Heat the oil in a small pan over medium heat. Sauté the minced garlic, grated ginger, and spring onions for 1-2 minutes until fragrant and the garlic is pale gold.
  2. Add the rinsed Jasmine rice to the rice cooker pot.
  3. Pour in the chicken broth, salt, sugar, and the sautéed aromatic mixture including the oil. Stir gently to ensure the rice is evenly submerged.
  4. In a small bowl, toss the chicken thigh chunks with soy sauce, sesame oil, and white pepper until coated.
  5. Place the seasoned chicken in a single layer on top of the rice. Do not stir the chicken into the rice.
  6. Close the lid and select the 'Normal' or 'White Rice' setting.
  7. Once the cooking cycle is complete, let the pot rest for 10 minutes before opening the lid and fluffing the rice.