Rice Cooker Chicken with Shiitake and Chinese Sausage

While the chicken marinates, slice the Chinese sausages into thin rounds and cut the ginger into thin slices.

Add the sliced Chinese sausage to the marinated chicken and mushrooms. Toss until everything is evenly coated.

Rinse the rice several times until the water runs mostly clear. Add the drained rice and 4 cups of water to the rice cooker pot.

Spread the chicken, mushroom, and sausage mixture evenly over the rice without stirring it in. Scatter the ginger slices on top, close the lid, and start the rice cooker.

Cook until the rice cooker finishes its cycle, about 30 minutes depending on the model. Let the rice rest, covered, for 5 to 10 minutes before opening the lid. Check that the chicken is fully cooked.

Fluff and mix the rice with the chicken, mushrooms, and sausage, or lift the toppings out and serve them over the rice. Serve hot with steamed greens or another simple vegetable side.