1: Mix salt, dried ginger powder, and five spice powder together in a bowl to make a dry rub.
2: Rub the salt mix onto the chicken. Make sure it’s evenly coated.
3: Stuff scallions, cilantro, ginger, shallots, star anise, and bay leaves into the chicken. Close it up with a skewer stick.
4: Cover and let it marinate for at least 4 hours or overnight in the fridge.
5: Layer the bottom of the pot with scallions, onions, cilantro and shallots. Put the chicken in the rice cooker. Press start. (Note: We are using the rice setting. No additional water was added.)
6: When ready, use the thermometer to check that the thighs are fully cooked (165F). If not, cook again until it’s fully cooked. (Note: the cooking time can vary depending on the size of the chicken, and the brand of your rice cooker)
7: Remove from the pot & let it cool for 15-20 minutes. Cut into small pieces. Debone if you like. Plate it back into the chicken shape. Garnish with cilantro.
8: Enjoy with scallion ginger oil!
