1.Combine chicken, garlic, ginger, five-spice, honey and kecap manis in medium bowl; cover, refrigerate 1 hour or overnight.
2.Wash rice with cold water until water runs clear; drain well.
3.Combine oil, onion, rice, the water and undrained chicken mixture in 2.5-litre (10-cup) rice cooker; secure lid. Cook, stirring occasionally, about 30 minutes or until cooker automatically switches to keep warm.
4.Add beans and corn to cooker; secure lid. Switch to keep warm; stand 20 minutes. Stir vegetables through rice; season to taste.
Recipe not suitable to freeze. Kecap manis is a sweet, thick soy sauce and is available from Asian grocery stores or in the Asian section of large supermarkets.Note