Chicken Rice (3-4 serving)

Ingredients:

1. 3 Chicken thigh, cut small pieces (can be replace with any part of the chicken)
NOTE: IF THE CHICKEN HAVE SOME FAT ON IT CUT IT AND REMAIN SOME OF IT (ONE OR TWO WILL DO).
2. 5 dried mushroom (soak and sliced thin and remain the soaking water)
3. Blended ginger ( a sauce plate will do)
4. 1 Chinese sausage (sliced thin, remember to remove the skin before slicing it)
5. Oyster sauce & light soy sauce (estimate on your own taste)
6. 5 tbs Chinese wine (any type)
7. Sesame oil
8. 1 tbs Dark soy sauce
9. A bowl of Rice, normal bowl rice (wash and drain it dry)


Marinate the chicken:

Mix all the above ingredients except rice in a container (so the sauce don't spill out and the fragrance keep in the chicken)and let it marinate for 24hrs. Keep it refrigerated.


Method:

Heat up the rice cooker power and let it heat for a while before adding the chicken fat in it. Stir the chicken fat till the oil come out, pour the rice in the cooker and stir again. Pour the marinated chicken in the cooker and stir again and finally add the soaked mushroom water in the cooker. If the soaked mushroom water are ain't enough, add some water. DO NOT add too much water or else the rice will be extremely soft. If the soaked mushroom water is 250ml, add a soup scope of water will do. Let it cook in the cooker till the rice and chicken are done.