Khao Man Gai (Singapore Chicken Rice)

Massage the chicken thighs with sake, soy sauce, and grated ginger; marinate 10 minutes.

In the rice cooker pot, combine 2 cups of pre-washed rice with the recommended water plus 10% extra.

Lay the marinated chicken on top of the rice, sprinkle with black pepper, and start the cooker.

Make Sauce 1 (garlic oyster soy): combine 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, and garlic paste to taste.

Make Sauce 2 (ethnic spicy honey): combine 1 tablespoon nam pla, 1 tablespoon lemon juice, 1 teaspoon honey, and ichimi togarashi to taste.

Make Sauce 3 (sweet chili Tabasco): combine sweet chili sauce with Tabasco to taste.

Prep the toppings: shiraga negi, julienned cucumber, sliced tomato, and minced mitsuba.

When the rice is done, remove the chicken and slice into bite-sized pieces.

Plate the rice, arrange the sliced chicken and prepped vegetables attractively, top with mitsuba, and serve with all three sauces.