Add chicken breast and samgyetang spices (jujubes, ginseng, wood, garlic) to 5 liters of water. Bring to boil and simmer.
While the water is boiling/simmering prepare 1 1/2 cups of rice in the rice cooker. Let it cook for 30 minutes.
Remove as much as possible of the chicken fat that rises to the top while boiling.
Remove the wood first. Then add the cooked rice to the water and let it simmer for about another 45-60 minutes.
Check if the chicken meat is so soft that you can cut through it with a spoon. If you can then it's done.
You can season with scallion or nuts or eat with kimchi. Done ~