Prep The Ingredients: Rinse the jasmine rice until the water runs clear. Set aside. Slice the chicken thighs into bite-sized pieces. Mince the garlic, julienne the ginger, and slice the green onions, keeping the white and green parts separate. Slice the shiitake mushrooms. If using edamame or corn, have them ready.

Mix The Sauce: In a small bowl, combine the low-sodium soy sauce, sweet soy sauce, sesame oil, rice vinegar, honey, and white pepper. Set aside.

Assemble The Dish: In your rice cooker, add the sliced chicken, white parts of the green onion, minced garlic, julienned ginger, shiitake mushrooms, and any optional additions like edamame or corn. Pour the sauce over the mixture and stir to combine everything well.

Add Rice and Liquid: Lay the rinsed jasmine rice evenly on top of the chicken and vegetable mixture. Do not stir.  Gently pour the water or bone broth over the rice, making sure it’s evenly distributed.

Cook: Close the rice cooker and select the “Cook” setting. Allow the rice cooker to run its full cycle.

Serve: Once the rice cooker finishes, fluff the rice gently and plate the dish. Garnish with the green parts of the green onion and a spoonful of chili crisp for extra heat and flavor.