• bite- size pieces of chopped chicken


• some chilli padies (sliced lengthwise for the spiciness to come out real well)


• some chopped spring onions (for garnishing)


• uncooked rice

Use the seasonings below according to your tastes..

• oyster sauce


• light and dark soy sauce


• pepper


• 2 drops of sesame oil


• salt


• few splashes of wine/ liquor

Steps:

1. Rinse the rice 2 times before placing it back into the cooker.


2. Start cooking the rice.


3. Mix the seasonings and chopped chicken together in a bowl.


4. Marinate it for at least 15 minutes. (meanwhile, clean up the mess you've made)


5. The rice should be at least partially- cooked now.


6. Open the cooker lid of the still- cooking rice , and spread the chicken (plus the gravy) onto the rice and close the lid. Careful of the steam!


7. Serve as soon as the rice cooker switches to "warm" mode!

Note....

It'll be more desirable to add more dark soysauce.

Tips....

2 pax= 1 cup of rice= Water level up to "1"

and so on....

enjoy!