So flavorful. So easy. Simple ingredients. Possibly one of the healthiest of one pot chicken & rice you can feed the family :)! If you have time to spare, de-bone the chicken pieces yourself and save a couple of dollars. A bonus to doing this is fresh homemade chicken stock as a lovely side to your meal! The traditional Chinese meal is often times accompanied by a bowl of soup which is said to help the food go down smoother. But this would just be my excuse to have a comforting side of soup ;).
FOR THE CHICKEN
4-5 chicken thighs de-boned
1 tbsp. salt
1/2 tsp black pepper
1 tsp sesame oil
1 tsp sugar
FOR THE RICE
3 tbsp. oil
4 cloves garlic minced
1 shallot minced
4 cups rice
1 t salt
4 cups water
2 cloves garlic smashed
2 scallion stalks
1″ ginger sliced
FOR THE SAUCE
1 TBSP Sriracha chilli sauce
1 tsp sugar
1 TBSP chicken broth or water
-Mix everything together and adjust to taste.
-Marinate the chicken with salt, sesame oil, pepper and sugar and set aside.
-Wash and drain the rice.
-Mince the garlic, shallot, slice the ginger, knot the scallion stalks.
-Select “SAUTE” on the instant pot and wait until it displays “HOT”.
-Add the oil and saute the garlic and ginger until lightly browned and fragrant.
-Add the rice and stir until mixed.
-Add salt and water
-Place the garlic, scallion knots, chicken and ginger over the rice.
-Close the lid and turn the valve to “SEAL”.
-Select “CANCEL”, then “MANUAL” and adjust the time to 6 minutes.
-Prepare your chilli dipping sauce by mixing everything together.
-After letting the Instant Pot come to a nautral release of pressure (NPL), the pin on the lid will come down. Carefully open the lid and set the chicken aside and fluff the rice.
-Plate everything and bone enjoy!
Visual reference for this recipe:
Use the chicken bones to make the side chicken soup broth and garnish with some dried shallots and scallion!