1. In a bowl, add diced chicken and soaked shiitake mushrooms
2. Add ginger juice, cooking wine
3. Dark soy sauce, oyster sauce, sesame oil, garlic oil, cornstarch, and water
4. Mix well and marinate for 30 minutes
5. Put rice into the rice cooker
6. Add garlic oil, water, the marinated chicken with mushrooms, and choy sum
7. Close the lid, select the “Claypot” function
8. Meanwhile, make the sauce
9. Mix dark soy sauce, cooking wine, oyster sauce, sesame oil, garlic oil, sugar, and warm water until the sugar dissolves
10. When rice is ready, open the lid, stir gently
*Tips: Cook 20-30 mins longer if you want the rice crust to be crunchier!
11. Top with spring onions
12. Get ready for that crunchy rice crust you’ve been waiting for!
