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Claypot chicken rice using pressure cooker

Claypot Chicken Rice (Pressure cooker method)

This recipe is a chinese style claypot chicken rice using pressure cooker with fewer ingredients and simple steps.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 500 gm Chicken thin strips
  • 5 nos Shitake mushroom dried
  • 750 ml Chicken stock or water
  • 1 cup Long grain rice
  • ½ inch Sliced ginger
  • Spring onion
  • Water-2 cups and 2 tbsp
For fried onion
  • 1 Onion medium-sized
  • 3 tbsp Oil
For Marinade
  • 2 tbsp Sesame oil
  • 3 tbsp Oyster sauce
  • 2 tbsp Soy sauce
  • 1½ tbsp Ginger extract
  • 2 Spring onion
  • 1 tsp Sugar
  • Crushed black pepper

Equipment

  • Pressure cooker

Method
 

Soaking
  1. Soak the dried shitake mushroom in warm water for 20 minutes.
Marination
  1. Add chicken in a bowl. Add soy sauce.
  2. Add oyster sauce.
  3. Add ginger juice. Mix well and keep aside.
Fried onion
  1. Add oil in a hot pan.
  2. Add the chopped onion and fry till the onion turns into golden brown.
  3. Take out the onion from oil and keep aside.
Pressure cook
  1. Add oil in a pressure cooker. Add the chopped shitake mushroom and fry for 2 minutes.
  2. Add marinated chicken. Cook for 2 more minutes.
  3. Add the washed rice and stir well to mix them.
  4. Now, add water and mix. Add the fried onion and pressure cook for 2 whistles.
  5. Sprinkle spring onion and serve hot.

Notes

Fresh shitake mushroom can also be used.
Basmati rice and Jasmin rice/fragrant rice can be best for this recipe.