Season the chicken: Start by seasoning your chicken with salt, garlic powder, white pepper, and turmeric. Rub the spices all over the chicken until it’s evenly coated. Set the chicken aside to let the flavours absorb while you prepare the rice.

Prepare the rice: Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch, ensuring the rice doesn’t turn out too sticky. Once rinsed, place the rice into your rice cooker and pour in the chicken stock (or water with salt). Add the chopped spring onions, ginger slices, and crushed garlic cloves into the rice cooker as well. setting #7 on rice cooker

Cook everything together: Lay the seasoned chicken on top of the rice inside the rice cooker. Close the lid and start the cooking process. The rice and chicken will cook simultaneously, allowing the chicken juices to infuse into the rice.

Make the sauce: While the rice and chicken are cooking, prepare the sauce. Heat up the cooking oil in a small saucepan until smoking. Place the minced garlic, minced ginger, finely chopped spring onion and coriander, and deseeded bird's eye chilli in a small bowl. Carefully pour the heated oil over the aromatics. Stir for a few seconds before adding in the soy sauce, fish sauce and sesame oil and mixing until well combined.

Serve: Once the rice cooker finishes its cycle, carefully remove the chicken, remove the ginger, garlic, and spring onions and fluff the rice with a fork. Slice chicken and serve it on top of the fragrant rice with the spicy sauce drizzled on top or served on the side.