Notice I left off the word "soup." That's because my proportions were not right and basically what soup there was got absorbed into the noodles. I threw in the thigh pieces with frozen sweet white corn (really helps with sweetening the broth), a handful of dried dates, and some penne pasta (threw them in dry). This all went into the rice cooker and turned out decently except for the lack of soup and except for the fact that the food spilled over, outside of the inner pot, so I had to spend extra time scrubbing the outer pot of the usually trusty Tatung old school rice cooker.
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