Soy Sauce Chicken made in a rice cooker

Pour hot water over the chicken thighs to tighten the skin. Pat them very dry—this step is key so the marinade doesn’t get diluted. In a bowl, mix light soy sauce, dark soy sauce, white pepper, salt, brown sugar, olive oil, and ginger slices. Add the chicken and marinate for about 5–10 minutes. Add garlic and scallions to the bottom of the rice cooker. Place the marinated chicken thighs on top, skin-side up. Pour any remaining marinade over the chicken. Cook on regular rice mode. Halfway through cooking, flip the chicken so both sides soak up the sauce evenly. Once done, shred the chicken and drizzle the sauce. Serve over hot rice—don’t waste a drop of that sauce.