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Tuesday, February 14

Pressure cooker chicken & rice with mushrooms

Soy sauce, light
1 tablespoon
Sugar
½ teaspoon
Cornstarch
½ teaspoon
Rice wine
1 teaspoon
Ginger, peeled, minced
1 tablespoon +
Five-spice powder
1 teaspoon
Chicken thighs, boneless, skinless
1 pound
Olive oil
1 tablespoon
Mushrooms, cleaned, stems trimmed, sliced
1 pound
Onion, chopped
1 large
Rice, white
2 cups
Salt
1 teaspoon
Water
1 ½ cups
Green onions, sliced
Garnish
  1. Combine soy sauce, sugar, cornstarch, rice wine, pepper, ginger, and five-spice powder in a large plastic resealable bag; add the chicken, then marinate for 20 minutes. 
  2. Set your all-in-one pressure cooker to Sauté, and heat the oil. 
  3. Add the mushrooms and onions, stirring occasionally, until the mushrooms surrender their moisture and the onions are translucent, about 8 to 9 minutes. 
  4. Add the chicken (discarding the marinate sauce), rice, salt, and water. 
  5. Lock the lid, and cook on High pressure for 10 minutes, then natural release the pressure for 15 minutes.
  6. Stir to break up any browned rice from the bottom of the pot.
  7. Scoop into individual bowl, garnish with the green onions, and serve!

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