Rice Cooker Chicken Mushroom Rice

Ingredients:
2.5 cups rice
A small knob of ginger
Few cloves of garlic
8 Chinese dried mushrooms
300 to 400g chicken (chopped into pieces)
1 tbsp dark soya sauce
1 tbsp light soya sauce
1 tsp sesame oil
1 tbsp cooking oil
Dash of pepper & salt
2.5 cups water (I kept the water from the soaked mushrooms. Can use chicken stock too.)

Methods:
1. Soak the dried mushroom till soft and slice it thinly.
2. Marinate the chicken with dark soya sauce, light soya sauce, sesame oil, salt and pepper. Best to marinate at least 1 hour.
3. Cut the ginger into thin strips.
4. Smash the garlic and chop them finely.
5. Heat the pan with 2 tbsp oil, then add the garlic and ginger to stir fry.
6. Add the mushroom and the marinated chicken into the pan and continue to stir fry.
7. Add the washed rice to the pan, fry to mix all ingredients well.
8. Pour the rice mixture to rice cooker, add the water needed, and press START on rice cooker. (I chose the normal white rice cycle.)
9. When it is done, add the chopped scallion.