Rinse the chicken thighs and trim off excess skin and fat. Cut into 1 1/2-inch (3-4 cm) cubes. Slice the ginger thinly for better texture and easier frying. Slice the garlic. Rinse the basil leaves and set aside. (Chili peppers are optional and not added here.)

Cook the white rice in the rice cooker, using slightly less water than usual since the sauce will add moisture. Replace 2 tablespoons of the water with rice wine for extra aroma.

Open the mushroom packages, rinse, trim the ends, and separate into smaller pieces. No need to break them up too much.

Heat a small pot over low heat with 1/4 teaspoon oil to coat the bottom. Add the ginger slices and fry to prevent the chicken skin from sticking and to infuse the oil with ginger flavor.

(The rice takes about 51 minutes to cook. The three cup chicken takes about 20 minutes. I use an earthenware pot for the chicken, which keeps it warm well.)

Place the ginger slices at the bottom of the pot, then add the chicken pieces skin-side down. Cover and cook for 5 minutes, then uncover and flip the chicken. Cover and cook for another 5 minutes.

For the first aroma of three cup chicken: Remove the chicken when it's about 80% cooked. Add sesame oil and garlic to the pot and sauté with the ginger until fragrant.

When the ginger curls slightly, return the chicken to the pot and stir-fry together to absorb the flavors.

For the second aroma: Add soy sauce and stir-fry the chicken to season.

For the third aroma: Add rice wine, stir, then add the mushrooms and stir-fry everything together.

Finally, add the soul of three cup chicken: basil. Stir to combine and finish the dish.
(Cover the pot to keep the chicken warm until the rice cooker signals the rice is done.)

When the rice is ready, open the lid and fluff the rice with a rice paddle. The rice wine gives the rice a subtle aroma and keeps the grains separate.
Pour the three cup chicken into the rice cooker and mix well with the rice. It's ready to serve.

This method keeps the dish warm in the rice cooker, perfect for cold weather.

For best results, use boneless chicken thighs for easy eating and no small bones. To avoid mushy rice, use slightly less water than usual, and you can replace 2 tablespoons of water with rice wine for extra flavor. If you like chicken skin, you can leave it on for a more tender texture.