Sesame Chicken Rice (rice cooker version)

Ingredients: 

• 5 pieces of chicken wings (sliced to separate drums and wings) 
• 4 pieces of dry mushrooms (washed and soaked to rehydrate) 
• 6 red onions (sliced) 
• 4 cloves of garlic (minced) 
• 5 slices of ginger 
• 2 cups of jasmine rice 
• 3 tbsps of sesame oil 
• 2 tbsps of shallot oil 
• 3 tbsps of fried shallots (optional) 
• 2 tbsps of chopped spring onion (optional)

Seasonings: 

• 2 tbsp light soya sauce 
• 2 tbsp dark soya sauce 
• 1 tbsp Chinese cooking wine 
• 1 tsp oyster sauce. 
• A dash of pepper 
• A dash of fish sauce 

Method: 

1. Rubbed some salt onto chicken wings to remove smell and dirt. Rinsed off. Marinate with 2 tbsps of light soya sauce, 1 tbsp of ginger juice, 1 tbsp oyster sauce and a dash of pepper. Set aside for an hour. 
2. Lightly squeeze water out from mushrooms and sliced into half. Set aside. 
3. Heat wok with sesame oil. Sauté sliced onions, garlic and ginger till fragrant. 
4. Add mushrooms and Stirfry for a minute. 
5. Add marinated chicken wings and fry till chicken are no longer pink. 
6. Add seasonings. Mix well and off heat. 
7. Washed rice and placed in rice cooker. Add mushrooms water and top up with more water for rice. Add shallot oil and a tsp of salt and mix well with rice. Start rice cooker. 
8. When the water in the rice cooker is reduced, add the chicken mixture onto the rice and closed rice cooker to continue to cook. 
9. Set rice cooker to warm mode when rice is cooked. Leave it for about ten mins. 
10. Heat up about 1tbsp of sesame oil and drizzle on top rice. Mix rice and chicken well and serve hot. Garnish with some fried shallots and chopped spring onion.