Start with blitzing 3 shallots, 2 cloves garlic and 6 or 8 slices ginger, basically equal portions of everything into a rempah paste. This is the key to getting your rice fragrant. Then lightly fry in oil in a pan for a few minutes until they are golden and aromatic. Trust me, your kitchen will smell like an old school Hainanese chicken rice stall.Next take 240g or 2 fillets of boneless chicken leg with skin on and marinate them with 1 tbsp sesame oil, 1 tbsp chinese wine, 1/2 tsp salt, 1 tbsp corn flour and a dash of white pepper. Mix them well and let it rest for half an hour.
Take a cup of chicken stock or plain water, and season it with 1/2 tsp salt, or less if you prefer less salty rice. Note if you are using packet stocks, they are already salted so skip the salt here.
Add 1 cup of Japanese rice and 1/2 cup of glutinous rice. Make sure you wash and rinse the rice thoroughly before adding them to the rice cooker pot.