• Marinate the chicken. Combine chicken with all marinade ingredients. Let it sit for at least 1 hour, or overnight for best results.
• Place dried shiitake mushrooms in warm water for 1 hour, then slice. (Shortcut: simmer in boiling water for 15 minutes if short on time.)
• Add 2 cups of rice to the rice cooker’s inner pot. Rinse, then fill with water up to the 2-cup line. Add bouillon cube if using.
• Start the rice cooker. Once most of the water has been absorbed (about halfway through the cycle), open the lid.
• Layer the marinated chicken, sliced mushrooms, and lap cheong over the rice. Close the lid and let the rice cooker finish cooking.
• Make sure the chicken is fully cooked. If needed, press "Cook" again for a few more minutes.
• Drizzle with dark soy sauce, sesame oil, and a dash of white pepper. Stir to combine and top with chopped scallions.

Optional: Crispy Rice

• Heat 3 tablespoons of oil in a small pan over medium-high heat. Once hot, add ½ cup cooked rice in a thin layer. Let it sizzle undisturbed for about 5 minutes until crispy. Mix into the rest of the rice or serve on top.