Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 4 shiitake mushrooms, soaked, saving the water for later use
- 1 tsp corn flour / corn starch
- 690 gm chicken drumsticks
- 1 cup water (top up the mushroom soaking water to 1 cup)
- 1 tsp dark soy sauce, for enriching colour, optional
- spring onion, sectioned, for garnish
- 3 tsp light soy sauce
- 1 tsp dark soy sauce
- 1½ tsp raw sugar
- 1 tsp shaoxing wine
- white pepper, to taste
- sesame oil, to taste
- 1 Tbsp shredded ginger
- ½ cup rice, rinsed and drained well
- ½ cup water
- Thickening:
- 2 tsp corn flour / corn starch
- 1 Tbsp water
- Rinse the chicken drumsticks. Wipe dry with kitchen towels. Chop each into two halves if desired. Mix with marinade. Set aside.
- Cut each rehydrated shiitake mushroom into halves if too large. Rub with corn flour. Rinse and squeeze out excess water.
- Prepare Instant Pot: Press “saute” button. Heat oil and sauté the mushroom. Add chicken with marinade. Pour in 1 cup of water (mushroom soaking water in it). Place a trivet, a shallow dish on top. Put ½ cup of rice and ½ cup of water in the dish. Level the surface with a teaspoon. Close the lid, with pressure handle to “sealing” position. Press“manual”button, high pressure cooking for 8 minutes. Natural release 12 minutes. Open the lid. Remove the rice and cover to keep warm. Drain out the chicken. Press “saute”button and cook until the sauce is reduced by half. Stir in the thickening and cook to your preferred consistency. Add the dark soy sauce if you want darker sauce. Garnish with spring onion. Transfer the chicken with sauce in a serving bowl. Serve with steamed rice. Enjoy!
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