Instant Pot Chinese Chicken and Rice
Ingredients
6 dried shiitake mushrooms , marinated
6 - 8 chicken drumsticks , marinated
1 ½ cup (345g) Jasmine rice , rinse
1 teaspoon Salt
1 ½ cup (375ml) water
Shredded ginger & green onions for garnish
Marinade
1 tablespoon regular soy sauce
1 teaspoon dark soy sauce
½ teaspoon sugar
½ teaspoon corn starch
1 teaspoon Shaoxing rice wine
A dash white pepper powder
1 tablespoon ginger , shredded
1 teaspoon five spice powder
Instructions
Rehydrate Shiitake Mushrooms: Place the dried shiitake mushrooms in a small bowl. Rehydrate them with cold water for 20 minutes.
Marinate Chicken and Mushrooms: Chop the drumsticks into 2 pieces. Then, marinate the chicken and mushrooms with the marinade sauce for 20 minutes.
Rinse Rice: Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear. Then, drain the water.
Pressure Cook Chicken and Rice: Add 1 tsp salt and 1½ cup of cold water in Instant Pot. Give it a quick mix. Add in the marinated chicken and mushrooms.*Pro Tip: To avoid the burn error, try to fill the whole bottom of Instant Pot with a single layer of chicken pieces and mushrooms to avoid the rice from touching the bottom of the pot.Add in the rice and make sure all the rice are submerged in the water. Do not mix.Close the lid. Pressure Cook at High Pressure for 9 minutes + Natural Release for 15 minutes.
Serve: Serve immediately & enjoy
