Rice cooker "claypot" rice

I wanted to use up the leftovers in my fringe and I wanted a no fuss meal so this was what I cooked....

Ingredients:
2 chicken breasts (cubed and marinated with 1T oyster sauce, 1 T dark soy sauce and 2 T light soy sauce and a dash of pepper for 30 minutes)
5-6 dried shitake mushrooms (soaked in hot water for 10 minutes, remove stems and sliced)
Lettuce
1tsp sesame oil
1 T cooking oil
2 cloves garlic (minced)
2 stalks of scallions (chopped)
2 cups rice
Coriander for garnish

1. Heat cooking oil in frying pan for few minutes.
2. Fry garlic till fragrant and add in the chicken and stir fry for a few minutes
3. Add mushroom and stir for a minute before adding in the uncooked rice.
4. Drizzle in sesame oil and dark soy sauce and mix evenly.
5. Transfer ingredients from pan into the rice cooker
5. Add in 2 cups of water, lettuce and stir to mix evenly. Press cook.
6. Give the rice a stir mid-way through cooking.
7. Garnish with coriander and spring onions and serve hot.

Variations:
* Use chicken/vegetable broth instead of water to cook the rice. Adjust salt content accordingly.
* Replace chicken with beef or pork and throw in some Chinese sausages for the sweetness.
* Replace lettuce with any other veges you like.
* Add ginger to enhance taste.
* You can choose to omit the frying and simply mix and cook the ingredients in the rice cooker directly. I personally prefer to cook the meat first to be on the safe side.