Rinse the whole chicken under cold water, ensuring to clean the cavity thoroughly. Pour boiling water over it to eliminate impurities and pat dry with paper towels.

In a bowl, combine light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, honey, and white pepper. Rub this mixture all over the chicken and allow to marinate for 20–30 minutes.

Prepare the rice cooker by adding minced ginger, smashed garlic cloves, and chopped green onions into the pot.

Place the marinated chicken on top of the aromatics in the rice cooker, breast side up. Pour any remaining marinade sauce over the chicken.

Set the rice cooker to the 'cook' setting and let it run for approximately 45 minutes to an hour, flipping the chicken halfway through.

Once cooking is complete, let the chicken rest in the rice cooker for about 5 minutes before removing. Garnish and serve.