Marinate boneless chicken thigh, cut into bite sizes, with ginger juice, light soy sauce, cooking wine and cornstarch. Set aside for 30 mins.

Wash and drain rice grains and soak them with water. Set aside for 30 mins.

In a small mixing bowl, combine light soy sauce, dark soy sauce, black vinegar, fish sauce, cooking wine and sesame oil. Mix well and set aside.

Cook rice in a rice cooker.

In a wok with a little oil, add in dried chillies and stir fry until fragrant, push aside and add in minced garlic and shallots and stir fry until fragrant. Add in white part of scallions and continue to mix well.

Add in chicken and stir fry until half cooked. Add in cashews and stir fry.

Pour in sauce by the side of the wok and continue to stir fry until cooked.

During the last 10 minutes of rice cooking, add in the kung pao stir fry. Cover and leave to cook until the rice cooker beeps.

Garnish with more scallions and chili slices.