Add jasmine rice into the pot and wash for at least 3 times, removing any dirt.
Toss in some ginger, garlic and large chili.
Drizzle in shaoxing wine, sesame oil, dark soy sauce and oyster sauce together before adding your vegetable stock until it reaches the measuring indicator of Jasmine 2 cup in the rice cooker. Stir well.
Select ‘Claypot’ mode and let the rice cooker going until it starts to beep in the middle of cooking.
While your rice cooker is cooking, combine the ingredients together, chopped mushrooms, ham and dark soy sauce. (I’m using two types of mushroom today).
Once your rice cooker has beeped, transfer the ingredients into the rice cooker and let it finish cooking in it.
Once it is done, mix well and serve warm.