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In your rice cooker bowl, wash and drain the rice. Add the water and place the chicken evenly on top of the rice. Close the lid and press cook.
Place the ginger and scallion whites in a small, heat-safe bowl. Heat the oil to a small pot or pan until just starting the smoke. Pour the hot oil on the ginger and scallion. Add the scallion greens and salt to taste. Mix.
When the rice cooker is done, add the ginger scallion oil on top. Mix everything together. Enjoy!
Rice cooker chicken preprep
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.