Shitake mushrooms and Chinese sausage embedded in tasty moist rice to create an effortless spin on fried rice straight from the instant pot. Garnish with fresh cut green onions and fried shallots to add multiple dimensions to a satisfying and affordable meal. Notes of traditional fried rice flavors make this instant pot shortcut a good option for meal preps. This meal stores great in the refrigerator and tastes great heated back up later.
Watch the video and follow the instructions below to add this cost effective meal to your menu. Let the rice stand for a bit prior to serving as the additional moisture is soaked up and evaporates shortly (5 minutes) after opening. Share this or any of the recipes from my growing catalogue of recipes. All food should be delicious and affordable and that is what the eatfoodlicious mission is to create on a daily basis.
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Ingredients
Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover).
Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.
Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage.
Slice the chicken thighs and place them in a bowl.
Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaoxing cooking wine, garlic, oyster sauce and mix until evenly coated.
Marinate for 15 mintues.
Add marinate chicken and cook for 3-5 minutes or until no longer pink.
Add sliced mushrooms, sausage and cook for 1-2 minutes.
Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker. Place rice on top of the chicken.
Meanwhile- in a small bowl, add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.
Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce.
Garnish with chopped green onions and fried shallots.
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Instant Pot Chinese Sausage & Chicken with Rice
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 2 cups white jasmine rice
- 2 ¼ cups water
- 6 dried shiitake mushrooms
- 2 chinese sausages remove the casing
Marinate
- 1 lb boneless skinless chicken thighs
- 1 tbsp ginger grated
- 1 tbsp soy sauce
- 1 tbsp shaoxing cooking wine or dry sherry
- 1 tbsp cornstarch
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 3 garlic grated or minced
Sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- 2 tsp granulated sugar
Instructions
- Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover). Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.
- Slice the chicken thighs and place them in a bowl. Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaxoxing cooking wine, garlic, oyster sauce and mix until evenly coated. Marinate for 15 mintues.
- In a small bowl: add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.
- Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear.
- Set to sauté high. Add marinate chicken and cook for 3-5 minutes or until no longer pink. Add sliced mushrooms, sausage and cook for 1-2 minutes. Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker. Place rice on top of the chicken. Gently level the rice and do not stir. Watch the video for reference.
- Place the lid on. Pressure cook on high for 8 minutes and natural release for 10 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid.
- Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce. Garnish with chopped green onions and fried shallots.
Serve and Enjoy!
Video
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