Rice Cooker - Mushroom Chicken Rice

Pan-fry skin-on, boneless chicken thighs with the skin side down to render the fat.

Retain the chicken fat.

Mushrooms are a must, feel free to add other ingredients as you like.

Stir-fry the ingredients in sesame oil for two minutes to reduce moisture; I usually use toasted sesame oil for better flavor.

For northeast rice, use 1 cup of rice and 0.7 cups of water; for southern rice, use a 1:1 ratio.

Add the chicken thighs and rendered chicken fat.

Top with mushrooms and switch to the 'cook rice' mode.

Once the pot starts boiling, sprinkle in chopped green onions, add black pepper, and mix some steamed fish soy sauce with oyster sauce to pour in.

Shred the chicken thighs, mix well, and enjoy your meal.