Taiwanese Sesame Oil Chicken Rice 麻油雞飯 made in the IP

FB: Asian Instant Pot Recipes

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¼-cup loosely packed ginger (about 3-inches), finely julienned

1-lb chicken thighs, cut into bite size pieces (used frozen boneless chicken thighs)

2 IP-cup Calrose rice, rinsed and drained

2 cups baby oyster mushroom, sliced (used 6 med/large shitake)

4-Tbsp sesame oil (use 3TBS next time - too greasy)

2 IP-cup water (used chicken broth + ½ cup of shitake rehydrate liquid)

¼ IP-cup rice wine (used shaoxing wine - may try rice wine next time)

3-Tbsp soy sauce, divided (1 TBS to marinate, wait to add rest as recipe calls for)

1-tsp salt

2 scallions, finely chopped (optional)

Note: Ingredients may have been altered from the original.

Directions at facebook.com

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