Rinse the jasmine rice under cold water until the water runs clear.

Soak the rice in water while you prepare the other ingredients. This helps achieve a fluffier texture.

In a bowl, combine the chicken pieces with light soy sauce, oyster sauce, rice wine, and white pepper.

Mix well and let it marinate for at least 15 minutes. For deeper flavor, marinate for up to 1 hour in the refrigerator.

Slice the shiitake mushrooms, lap cheong, and cabbage into small, uniform pieces.

Mince the garlic and ginger.

Soak the dried shrimp in warm water for about 10 minutes, then drain.

Drain the soaked rice and place it in the rice cooker.

Add the marinated chicken, sliced mushrooms, lap cheong, cabbage, minced garlic, minced ginger, and dried shrimp to the rice.

Pour in slightly less than 1 cup of chicken broth if using cabbage (as it releases moisture during cooking). If not using cabbage, use a full cup of broth.

Gently mix all the ingredients to distribute evenly.

Close the rice cooker lid and set it to the standard white rice setting.

Let it cook until the cycle completes. Avoid opening the lid during cooking to ensure even cooking.

Once the rice cooker indicates that cooking is complete, open the lid and drizzle the dark soy sauce over the rice.

Gently fluff and mix the rice to incorporate the soy sauce evenly.

Serve hot, garnished with chopped green onions if desired.