Rice cooker chicken and rice

Put the rice in the rice cooker bowl and rinse until the water runs clear, about three times, to remove the extra starch; pour off the water.

In a bowl mix the oyster sauce, soy sauce, a little dark soy, garlic and ginger. Add the chicken thighs and coat them.

Return the rice to the cooker, add chicken broth, lay the chicken on top and pour over the remaining sauce without mixing.

Close the lid and start the rice setting; the cooker shows 55 minutes.

Take out the chicken, put rice in a bowl and the chicken, which falls apart, on top. Sprinkle with dried minced onion and something green.

Variation: without a rice cooker, prep the rice the same way; brown the chicken in a hot pan with a little oil a couple of minutes on each side, take it out, then put the rice, chicken broth and sauced chicken in a pot on the stove. Bring to a quick boil, turn down to a simmer, cover and check in about half an hour.