| 700 g | chicken (cut) |
| 1 pinch | salt |
| 1 pinch | pepper |
| 1 dash | soy sauce |
| 1 dash | dark soy sauce |
| 1 dash | oyster sauce |
| 1 dash | Shaoxing wine |
| ½ tsp | minced ginger |
| 1 tsp | cornflour |
| 3 | Chinese sausage (sliced) |
| 4 | ginger (sliced) |
| 2 | shallot (chopped) |
| 1 tsp | minced garlic |
| 5 | shiitake mushroom (soaked, stems removed, cut) |
| 1 tsp | chicken powder |
| 5 | cups jasmine rice |
| 1 l | chicken stock |
Marinade chicken with above ingredients. Leave for at least 2 hours.
Heat pressure cooker sauté mode. Set 59 minutes. When pot is hot, sear Chinese sausage for 2-3 minutes. Then remove and set aside. Leaving the oil in pot.
Add ginger, shallots and garlic. Sauté until fragrant. Add mushroom and stir fry until brownish. Add chicken and stir fry until cooked. Flavour with chicken powder.
Once chicken is cooked, add rice and mix altogether.
Add chicken stock to the pot until all the ingredients are covered.
Close lid. Cancel sauté mode. Select rice mode. Press start. Let pressure release naturally. Once done, open lid and serve warm.
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