1. Start off by washing the rice in rice cooker bowl 2-3 times until no longer cloudy or milky, then fill rice cooker bowl with water until when you put your finger on top of the rice it is level with where your nail ends this always works for me but if not then just pour in 1 and a half times water to rice.

2. Now put the Hainanese chicken paste into the rice and mix in well.

3. Slice the chicken thighs into thin slices and put on top of rice then turn on the rice cooker, while the chicken rice is cooking we can work on everything else.

4. Next thing is the soup, begin with roughly chopping the onion and coriander.

5. With a big saucepan pour in your litre of stock with 1/2 a litre of water also put in the chopped onion, coriander and pepper then bring to boil. It'll be done when the onion is soft, then turn the heat off your soup is done!

6. With everything cooking, we can do the sauce and finish up the dish. For the sauce, start with chopping and mincing the garlic, ginger and chillis.

7. In a bowl, put the minced garlic, ginger and chilli with the dark soy sauce, light soy sauce, fermented soybean paste and the sugar, now mix it all together and then loosen it with either a bit of water or the broth, also you can add the vinegar now too but I don't vibe it but it's all preference.