Chicken & Mushroom Glutinous Rice

Serves 3 - 4 persons

Ingredients:
2 lap cheong/ Chinese sausage (sliced)
100g shiitake mushrooms (sliced)
30g spring onions 

For Chicken marinate:
400g boneless chicken thigh (cut to 4cm strips)
2 tablespoon dark soy sauce
2 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon corn flour
1 cup water

For Rice:
3 cups of glutinous rice
2 cups chicken stock
1 cup water
20g garlic (minced)
20g ginger (minced)

For Sauce:
1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1/4 tablespoon white pepper

Directions:
1. Marinate chicken with dark soy sauce, oyster sauce, sesame oil, corn flour and water. Set aside for 2 hours.

2. Add chicken stock,water, ginger and garlic to washed rice in rice cooker. Make sure level of liquid is sufficient for the number of cups of rice used.

3. Cook for 5 minutes, stir the rice, add lap cheong and mushrooms.

4. Cook for another 5 minutes, stir the rice and add chicken. Cook for 15 minutes and allow rice to stay in rice cooker for another 15 minutes in 'keep warm' mode.

5. Stir and mix well, garnish with spring onions and serve.