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.
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.
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.
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.