Place dried shiitake mushrooms in a bowl and cover with hot water. Soak for 20–30 minutes until fully rehydrated. Once the mushrooms are cool enough to handle, squeeze out the excess liquid and slice thinly. Reserve the soaking liquid.

In a cold pan, add the sesame oil and ginger slices. Turn the heat to medium. Let the ginger slowly infuse the oil, nudging the slices occasionally, until the edges turn golden brown. Add the chicken and sauté until no longer pink on the outside. Add the sliced mushrooms, reserved soaking liquid, Shaoxing wine, soy sauce, dark soy sauce, and sugar. Stir and simmer until the sugar fully dissolves, about 2 minutes.

Wash and drain the rice directly in your rice cooker bowl. Pour in the chicken and mushroom mixture, along with all the liquid. (Do not mix!) Close the lid and press cook.

When the rice cooker is done, mix everything together and enjoy!

Optional: About 10 minutes before the rice cooker finishes, open the lid and place the napa cabbage and goji berries on top. Close the lid and let them steam until the cycle completes.

Remove the excess fat from the chicken. Cut into bite-sized pieces.

Add the chicken to a large bowl, along with the rest of the ingredients. Combine well.

Divide the chicken amongst storage bags (I usually do 4oz per portion). Seal up the bags, pressing out the air, and flatten the meat out evenly.

Store in the fridge for up to 2 days, or freeze for up to 4 months.