Shiitake Mushroom Chicken Rice (Pressure Cooker + Video)

This is one of my favourite Chinese rice dish, Shiitake Mushroom Chicken Rice, traditionally made in a claypot. Recently I experimented with my pressure cooker. The pressure cooker version is a keeper for a hectic day if you don't want to stand in your kitchen too long.

This Shiitake mushroom chicken rice is one of my favourite on-the-go recipes, just like one-pot-dish, tasty yet not difficult to make.

Simply pop in all the ingredients in a pot. This time I put all the ingredients in my Instant Pot (electric pressure cooker). Mix the chicken with the marinade first.

Saute the mushroom and chicken to bring up the aroma and bring out more flavours. Then you can use high-pressure to cook the chicken and rice at the same time. The trick is to place a trivet or a shallow dish on top.

Voila! Don't need to wait too long. I enjoyed a freshly steamed rice with braised chicken plus lots of yummy sauce.

This recipe is my last-minute saver on a hectic day. If you want to make it on stove, please refer to this previous steamed chicken rice recipe.

Shiitake Mushroom Chicken Rice Recipe

(Printable recipe)
By Christine’s Recipes
Course: Chicken
Cuisine: Chinese
Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Instant Pot available at Amazon: 

• If you're interested in getting an Instant Pot, here's the info for you. I got it from Amazon (UK) as the model for sale in UK, with 220 volts, suitable for using in Australia.
• If you're in Canada, please clickAmazon (CA) and get one.
• If you’re living in US or any countries with 110~120 volts electrical system, the model listed on Amazon (US) is the one to go for.

Ingredients:

• 4 shiitake mushrooms, soaked, saving the water for later use
• 1 tsp corn flour / corn starch
• 690 gm chicken drumsticks
• 1 cup water (top up the mushroom soaking water to 1 cup)
• 1 tsp dark soy sauce, for enriching colour, optional
• spring onion, sectioned, for garnish

Marinade:

• 3 tsp light soy sauce
• 1 tsp dark soy sauce
• 1½ tsp raw sugar
• 1 tsp shaoxing wine
• white pepper, to taste
• sesame oil, to taste
• 1 Tbsp shredded ginger

Steamed rice:

• ½ cup rice, rinsed and drained well
• ½ cup water

Thickening:

• 2 tsp corn flour / corn starch
• 1 Tbsp water

Instant Pot Method:

1. Rinse the chicken drumsticks. Wipe dry with kitchen towels. Chop each into two halves if desired. Mix with marinade. Set aside.
2. Cut each rehydrated shiitake mushroom into halves if too large. Rub with corn flour. Rinse and squeeze out excess water.
3. Prepare Instant Pot: Press “saute” button. Heat oil and sauté the mushroom. Add chicken with marinade. Pour in 1 cup of water (mushroom soaking water in it). Place a trivet, a shallow dish on top. Put ½ cup of rice and ½ cup of water in the dish. Level the surface with a teaspoon. Close the lid, with pressure handle to “sealing” position. Press“manual”button, high pressure cooking for 8 minutes. Natural release 12 minutes. Open the lid. Remove the rice and cover to keep warm. Drain out the chicken. Press “saute”button and cook until the sauce is reduced by half. Stir in the thickening and cook to your preferred consistency. Add the dark soy sauce if you want darker sauce. Garnish with spring onion. Transfer the chicken with sauce in a serving bowl. Serve with steamed rice. Enjoy!

Note：

• By rubbing the mushrooms with cornflour, it helps the mushrooms develop a delicate and smooth texture, and taste a lot different.