Lazy Man's Chicken Rice

To prevent rice weevils, place 2 peeled garlic cloves into your rice container and mix them with the rice. This can help preserve the rice for longer periods.

Measure 400ml (2 cups) of fragrant rice into a rice cooker pot. Wash the rice thoroughly until the water runs clear, then drain the water completely.

Prepare the aromatics: Smash and mince the ginger. Smash and mince the garlic. Slice the shallots. Place all minced ginger, garlic, and sliced shallots into a small bowl.

If using, slice the Chinese sausage into thin rounds and set aside.

Measure 650ml of water. This is based on a 1:1.5 rice-to-water ratio (400ml rice to 600ml water) plus an extra 50ml to account for evaporation during cooking. Adjust water quantity based on your rice type and desired texture.

Heat 3 tablespoons of cooking oil in a wok over high heat. Add the sliced shallots and minced ginger first, and stir-fry until fragrant and slightly golden. Then, add the minced garlic and continue frying until all aromatics are golden brown.

Carefully scoop out the fried aromatics using a strainer, allowing the excess oil to drain back into the wok. Set the fried aromatics aside for later.

Add the 500g of chicken pieces to the remaining aromatic oil in the wok. Fry on high heat, stirring occasionally, until the chicken skin turns a golden color.

Season the chicken: Add 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, and 1 tablespoon of dark soy sauce (for color). Add 1/2 teaspoon of salt and 1/2 teaspoon of sugar. Continue to stir-fry on high heat until the chicken is well-coated and fragrant.

Pour the measured 650ml of water into the wok with the chicken. Bring the mixture to a rolling boil. Let it boil on high heat for about 1 minute to allow the flavors to meld and intensify.

Turn off the heat. Carefully transfer the hot chicken and sauce mixture from the wok into the rice cooker pot containing the washed rice. Stir gently to combine.

Add the sliced Chinese sausage and the reserved fried aromatics (shallots, ginger, garlic) to the rice cooker pot. Stir everything together one last time.

Close the rice cooker lid and select the 'Quick Cook' function (or standard rice cooking function). Allow the rice cooker to complete its cycle.

When the rice cooker has about 4 minutes remaining (or after the initial cooking cycle), open the lid and gently stir the rice to ensure even cooking and prevent sticking. Close the lid and let it cook for another 10-15 minutes (or until the cycle finishes and the rice is fully cooked).

Once cooked, open the rice cooker. Fluff the chicken rice with a spatula. Serve the chicken rice into bowls, pressing gently to form a nice shape if desired. Garnish with chopped spring onion.