Step 1/6
- 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
Marinade chicken with above ingredients. Leave for at least 2 hours.
Step 2/6
- 3 Chinese sausage (sliced)
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.
Step 3/6
- 4 ginger (sliced)
- 2 shallot (chopped)
- 1 tsp minced garlic
- 5 shiitake mushroom (soaked, stems removed, cut)
- 1 tsp chicken powder
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.
Step 4/6
Once chicken is cooked, add rice and mix altogether.
Step 5/6
Add chicken stock to the pot until all the ingredients are covered.
Step 6/6
Close lid. Cancel sauté mode. Select rice mode. Press start. Let pressure release naturally. Once done, open lid and serve warm.