Chicken with Shiitake Mushrooms and Ginger over Rice (pressure cooker)

Chicken with Shiitake and Ginger over Rice (pressure cooker)

4 chicken thighs (bone-in), cut into thirds

1 chicken breast

5-6 large dry shitake mushrooms, rehydrated

3 bulbs green onions, cut into 1-inch pieces

1 tbsp ginger, sliced

3/4 tbsp soy sauce

1/2 tbsp oyster sauce

3 “rice cups” of white rice

Water measuring to level 3 mark of the rice cooker

Wash the rice 4-5 times. Put the rice in the pressure cooker pot, fill the water in the pressure rice cooker to the level 3 mark, and soak in the rice for 30 min.

With a meat mallet, pound the chicken breast for a few minutes on each side to tenderize and then cut it into strips. Place them in a bowl with the cut up thighs. Mix the mushrooms, green onions, ginger, soy sauce and oyster sauce in with the chicken and marinate in the fridge for 40 min.

Put the chicken on top of the rice in the pressure cooker and set the cooking time to cook white rice/glutinous rice.

Serve with a side of veggies like Chinese broccoli (gai lan).