One Pot Chicken Rice

Method

1. Place the Hinode Jasmine Rice, shiitake mushrooms, spring onion, ginger, garlic, sesame oil and chicken stock in the bowl of a rice cooker. Nestle the chicken pieces into the rice. Close the lid and select the Automatic setting on the rice cooker, then press Start. Leave until the rice cooker automatic function finishes and the rice and chicken are cooked through. Approx. 20mins.
2. Once it clicks to warm, place the bok choy on top, cover and allow to steam for 5 mins.
3. Meanwhile, in a small food chopper, blend the spring onions, ginger, garlic and salt until it is finely chopped. Place into a heatproof bowl. Heat the veg oil until a chopstick or wooden spoon placed into the oil sizzles. Then carefully pour the hot oil over the spring onion paste. Add the sesame oil and stir until combined.
4. To serve, remove bok choy and chicken. Slice chicken thighs into 1 in. thick slices and drizzle with sesame oil and sweet soy sauce transfer the chicken to a chopping board. Slice the thigh pieces. Scoop the rice into a small rice bowl and turn out a perfect mound onto a plate, surround with greens, chicken, cucumber and sauces.