Step 1

You can cut the chicken thigh in one inch pieces (or leave them whole and cut them later after cooking!). Sliced 2 garlic cloves and 1 tablespoon ginger.

Step 2

To marinate, add garlic, ginger, 1.5 tablespoon of light olive oil, 1.5 tablespoon water, 1 tablespoon corn starch, 1 teaspoon salt, 1 teaspoon sugar, 1/2 tablespoon spicy bake mix, 1 tablespoon soy sauce, 1/2 tablespoon shaoxing cooking wine to the chicken. Mix together and set aside.

Step 3

Wash 1.5 cups jasmine rice 5-7 times until the water runs clear. Washing the starch off the rice helps makes the rice more delicious! Make sure to strain your rice and there is no leftover water. so your water measurement is correct.

Step 4

Next, add 1 & 1/4 cup water to the rice. The water should barely cover the surface of the rice. We don’t need to add too much water because the chicken will provide some moisture to the rice and we don’t want soggy rice ;)

Step 5

(optional, but highly recommended!) Slice chinese sausage and add it on top of the rice.

Step 6

Add the marinated chicken (don't add the liquid marinade to the rice or it will be too soggy) on top of the rice and place the rice in the rice cooker! If you don't have a rice cooker, see instructions below (and in the notes section) to learn how to make this dish in a pot. Press the 'cook' button on the rice cooker.

Step 7

Once your rice is ready and cooked, let it rest in the rice cooker for 15 minutes! I know this is hard but this helps make your rice more fluffy and moist!

Step 8

Garnish the rice with green onions and sweet soy sauce (optional). To serve, mix the rice together and eat the rice while warm. Hope you enjoy!