Step 1

Toss the chicken and soy sauce in a glass bowl. Set aside for 10 minutes to marinate.

Step 2

Meanwhile, make the shallot sauce. Heat the vegetable oil in a small frying pan over low heat for 1-2 minutes or until just hot. Remove from heat. Add the shallot and ginger. Stir. Set aside to cool slightly. Stir in the sesame oil. Pour into a small bowl.

Step 3

Place the stock, rice, ginger, garlic and shallot in a 1.75L (7 cup) rice cooker. Arrange the chicken on top. Cover with lid and cook until the rice cooker switches to the Keep Warm setting. (The rice should cook for about 20-25 minutes.) Set aside on this setting for 5 minutes.

Step 4

While rice cooks, combine all chilli sauce ingredients in a small bowl, and combine all soy dipping sauce ingredients in a bowl.

Step 5

Top the chicken rice with cucumber, shallot sauce, chilli sauce and soy dipping sauce to serve.