Chicken Potato Rice
Course
Dinner
Cuisine
Chinese
Difficulty
Easy
Browse Category
Kid-Friendly
,
Rice & Pastas
Duration
30-60 min
Cooking Technique
Pressure Cook
Main Ingredient
Chicken
,
Potatoes
,
Rice
Servings
Prep Time
8
servings
15
minutes
Cook Time
40
minutes
Servings
Prep Time
8
servings
15
minutes
Cook Time
40
minutes
Ingredients
Marinade Ingredients
1
tablespoon
dark soy sauce
1
tablespoon
light soy sauce
1/4
teaspoon
white pepper powder
2
tablespoon
Water
1
tablespoon
corn starch
Other Ingredients
2
tablespoons
olive oil
1
green onion
cut in
2-inch
length pieces
1
piece
Ginger
fresh, sliced
1
star anise
3
cloves
400
grams
chicken thighs
Boneless and skinless, cut to small pieces
2
cups
chicken stock
low sodium, or water;
1 1/2
tablespoons
dark soy sauce
1
tablespoon
light soy sauce
1/2
teaspoon
salt
1 1/3
cups
white long rice;
3
medium
yellow potatoes
peeled and cut in
1/4 inch
pieces
1
green onion
finely chopped
1
tablespoon
sesame oil
Instructions
Mix the chicken meat and all marinade ingredients the night before. Store in a container with a lid and place in the fridge overnight.
Select Sauté , heat olive oil over medium-high heat.
Add in 1 green onion (cut in
2 inches
), star anise, fresh ginger, cloves and cook for a minute.
Add the marinated chicken meat, stir frequently for about 3 to 4 minutes until outside of chicken turns light brown, set aside.
Transfer all cooked chicken with liquid into the Instant Pot. Add the chicken broth, dark and light soy sauces, salt, rice, and potatoes.
Close the lid, make sure the valve is set to “Sealing” position. Select the “Rice” function and allow to cook for 12 minutes by adjusting the time.
When time is done, wait for another 10 minutes then quick release the pressure and open the lid.
Stir in finely chopped green onion and sesame oil. Cover the pot with the lid and let the rice sit for 5 minutes before serving. Enjoy!