This is a delicious dish of chicken, mushrooms and rice which has its origins in China. Serve it to your guests and they will always ask for it!
Ingredients
- 2 1/2 cups jasmine rice rinsed
- 1 tsp salt
- 1 tbsp ginger shredded
- 2 lb bone in chicken marinated
- 3 cups water
- 2 tbsp green onions sliced
- 6 dried shiitake mushrooms marinated
- olives for topping
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 1 tsp Shaoxing rice wine
- Dash white pepper powder
- 1 tsp five spice powder
- 1/2 tsp corn starch
- 1 tbsp ginger shredded
Instructions
Nutrition- Mix together all the marinade ingredients and add chicken and mushrooms for 20 minutes.
- Add the marinated chicken and mushrooms mixture, rice, salt and water in the Instant Pot.
- Secure the lid and cook under “Manual” at “High Pressure” for about 10 minutes.
- Select “Cancel” and release the pressure naturally.
- Dish out in a serving bowl and top with olives.
Calories: 574kcal Carbohydrates: 64g Protein: 27g Fat: 22g Saturated Fat: 6g Polyunsaturated Fat: 5g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 126mg Sodium: 665mg Potassium: 399mg Fiber: 1g Sugar: 1g Vitamin A: 122IU Vitamin C: 1mg Calcium: 42mg Iron: 2mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.
This recipe has the wrong liquid to solid ratio. The amount of water I placed in the instapot triggered the system to give a burn error. I had to take everything out and cook the chicken on the stove top. Plus I added about 2 more cups of water
I have fixed the ratio of water in the recipe.