Mushroom chicken cooked in rice cooker by Lena Lai

Marinate chicken cubes for at least an hour with 1 tbsp of oyster sauce, 1 tbsp of dark soy sauce, 3 tbsp of ginger juice, 1 tbsp of shao xing wine, 2 tbsp of light soy sauce, a bit of salt, sugar n pepper.

Soak mushroom with corn flour for at least 4 hrs, rinse n slice. Soak black fungus for an hr, rinse n slice.

Sauté ginger with sesame oil, followed by garlic, then pour in the marinated chicken, mushroom n black fungus. Stir fry. Then add rice n give a few stir. Transfer into rice cooker. For 2 1/2 cup of rice, I use 2 cups of water. Add salt n pepper to taste. Cook rice as usual. 15 mins before rice is cooked, put in the Chinese sausage (do not slice). When rice cooker is ready, take out lap cheong n slice. Garnish with dried shrimps, salted fish , lap cheong n spring onion.