Rinse the rice thoroughly under cold water until the water runs clear.
1 cup jasmine or long-grain white rice
Add the sliced chicken breasts, onions, garlic, and black peppercorns.
2 chicken breasts (or chicken thighs)
Pour in the soy sauce, sweet soy sauce, vinegar, and honey over the top.
¼ cup white vinegar, 3 tablespoon soy sauce, 1 tablespoon dark soy, 1 tablespoon honey, 5 garlic cloves, ½ onion, 3 bay leaves, 1 teaspoon whole black peppercorns
Add the rinsed rice to your rice cooker.
Gently pour in the chicken stock or water. Place the bay leaves on top.
¾ cup chicken stock
Cook using the regular rice setting. Let the rice cooker run its full cycle.
Once done, let it sit for 5–10 minutes.
Remove the bay leaves and gently fluff the rice to mix everything together.
Serve hot, optionally garnished with green onions or a drizzle of sauce from the bottom of the pot.
