Instructions. pour the sesame oil over the chicken thighs and gently massage into the skin. cover and set aside. wash and drain your jasmine rice and add it to the rice cooker chamber. add chicken broth up to the 2 cup line if your rice cooker has an indicator line. if not, add 1 3 4 cups. After 7 9 minutes, turn heat to low and cook for 10 more minutes covered. do not open the lid during the entire cooking process. then turn off the heat and do not open the covered pot. leave for 20 25 minutes covered. after the 20 25 minutes is up, mix the rice together and garnish with green onions.
Add the chicken thighs to the marinade and squeeze the bag again to coat the chicken. squeeze as much air as possible out of the bag and zip the bag closed. refrigerate for 1 hour. mix the cornstarch and 2 tablespoons of water in a small bowl until smooth. pour the marinade from the plastic bag into a programmable electric rice cooker and mix. Marinate the chicken and mushrooms separately for a minimum of 20 minutes. heat up a wok or pan and dry roast the rice grains for a few minutes. throw in some of the chopped garlic to further infuse with the grains. pour the roasted rice and garlic into a rice cooker. add 3 cups of water and 1 2 cup mushroom water. Wash and rinse rice until the water runs clear. drain and add to rice cooker pot. add ginger, garlic, salt, sesame oil and chicken oil (if using) to the rice and stir through to evenly coat. add the chicken stock. nestle the pandan leaf bundle in the middle of the rice. close the lid of rice cooker and turn on. Once the cooking cycle is complete, let the dish sit in the rice cooker for an additional 10 minutes to allow the flavours to meld. remove the chicken thighs. garnish with fried shallots and cilantro leaves. gently fluff the rice with a rice cooker paddle to combine. 7. serve. plate rice, and top with the chicken on top.
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