Instructions

1. Marinate the chicken thighs with garlic and 2 tablespoons of soya sauce for about 30 minutes
2. Cook the sausages and mushrooms in hot boiling water for about 5 minutes.
3. In the meantime, add a tablespoon of vegetable oil in a wok, over medium high heat. Add the onion, cook for 5 minutes.
4. Add the carrot, potato, chopped Chinese sausages and mushrooms.
5. Add the chicken thighs and 1 cup of water. Cook until the chicken thighs are done.
6. Transfer the cooked chicken and the other cooked ingredients into the bowl of the rice cooker.
7. Cover with the rice and add 4 ½ cups of water and 2 tablespoons of soya sauce. Switch on the rice cooker.
8. This dish can be served with tomato chutney.