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Mix chicken breast, ½ tsp salt, ½ tsp sugar, big pinch ground white pepper, 1 tbsp olive oil, and 1 tsp cornflour together and set aside
Prepare ginger and spring onion relish by combining 20g finely chopped ginger, 1 finely chopped spring onion, ¼ tsp salt, ¼ tsp sugar, and ⅛ tsp ground white pepper in a heat proof bowl
Heat 60ml oil to about 220C and pour over the relish ingredients. Set aside
Wash 1 cup white rice well
Add rice, 1 ¾ cups water, 1 tsp chicken bouillon powder, pinch salt, pinch ground white pepper, 10g grated ginger, and 3 cloves grated garlic to rice cooker and stir
Sprinkle 1 cup frozen edamame beans over the rice mixture
Lay the prepared chicken breast over the top
Cook in rice cooker until it switches to warm setting
Add bok choy quarters and let everything steam and sit for 10 minutes
Slice the chicken and serve with rice and bok choy, spooning the ginger and spring onion relish over top