Rinse rice until water runs clear → add to rice cooker with chicken stock
Marinate chicken with ingredients listed above
Layer marinaded chicken thigh on top of the rice (no need to stir)
Add cabbage, enoki, shiitake and shimeji on top of the chicken.
Close the cooker and cook on crispy rice setting (40-50 min)
Open lid → mix everything and serve in bowls topped with green onion and a raw egg yolk.
