Chicken Potato Rice
Servings Prep Time
8servings 15minutes
Cook Time
40minutes
Servings Prep Time
8servings 15minutes
Cook Time
40minutes
Ingredients
Marinade Ingredients
  • 1tablespoon dark soy sauce
  • 1tablespoon light soy sauce
  • 1/4teaspoon white pepper powder
  • 2tablespoon Water
  • 1tablespoon corn starch
Other Ingredients
  • 2tablespoons olive oil
  • 1 green onioncut in 2-inch length pieces
  • 1piece Gingerfresh, sliced
  • 1 star anise
  • 3 cloves
  • 400grams chicken thighsBoneless and skinless, cut to small pieces
  • 2cups chicken stocklow sodium, or water;
  • 1 1/2tablespoons dark soy sauce
  • 1tablespoon light soy sauce
  • 1/2teaspoon salt
  • 1 1/3cups white long rice;
  • 3medium yellow potatoespeeled and cut in 1/4 inch pieces
  • 1 green onion finely chopped
  • 1tablespoon sesame oil
Instructions
  1. Mix the chicken meat and all marinade ingredients the night before. Store in a container with a lid and place in the fridge overnight.
  2. Select Sauté , heat olive oil over medium-high heat.
  3. Add in 1 green onion (cut in 2 inches), star anise, fresh ginger, cloves and cook for a minute.
  4. Add the marinated chicken meat, stir frequently for about 3 to 4 minutes until outside of chicken turns light brown, set aside.
  5. Transfer all cooked chicken with liquid into the Instant Pot. Add the chicken broth, dark and light soy sauces, salt, rice, and potatoes.
  6. 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.
  7. When time is done, wait for another 10 minutes then quick release the pressure and open the lid.
  8. 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!