Taiwanese sesame oil chicken rice is a simple and tasty one pot meal. This is an instant pot sesame oil chicken rice recipe. Wanna know how to make this delicious dish for lunch or dinner?
Love Asian foods? Check out these Taiwanese beef noodle soup, Japanese beef rice bowl and pad ka prao recipes.
What is sesame oil chicken rice?
Sesame oil chicken rice is a classic Taiwanese dish. Taiwanese love to make sesame oil chicken soup and rice during winter because it keeps the body warm.
Most of the people make this sesame oil chicken rice in a rice cooker or over a stove top. However, I am using an instant pot pressure cooker to make this delicious and tasty Taiwanese sesame oil chicken rice recipe.
What are the ingredients for Taiwanese sesame oil chicken rice?
The basic ingredients are rice, chicken, brown beech mushroom, ginger, sesame oil, water and green onion.
Also, I use garlic powder, soy sauce, white pepper, salt, sugar and cooking rice wine to marinate the chicken.
What is brown beech mushroom?
Brown beech mushroom is also called buna shimeji (Hypsizygus tessellatus). Often the mushroom is found on beech trees. Therefore, the common name is beech mushroom. Besides, it is an edible mushroom and native to East Asia.
Beech mushrooms are small and thin. Moreover, it is tough when it’s raw. The cooked beech mushroom has a firm, slightly crunchy texture and a nutty flavor. Most of the people use it for stir fry foods, soups, stews and sauces.
Cooking tips for how to make Taiwanese sesame oil chicken rice instant pot:
- I prefer to use chicken thighs because the texture is better even though it cooks longer.
- Marinate the chicken for at least 15 minutes before cooking.
- Wash and drain the rice well.
- Make sure the rice is covered by water.
- Close lid and vent, manual 6 minutes at high pressure and natural release pressure.
- Add green onion when the rice is done and mix the cooked rice while it is hot.
FAQS:
Can I use chicken breast instead of thighs in the recipe?
Yes, but I like to use chicken thighs because the texture is better.
Is it ok if I use regular white mushrooms?
I have tried white and beech mushrooms. They don’t have a lot of liquids come out when you cook them. However, regular white mushrooms have more liquid come out when you cook it. Therefore, I don’t recommend using regular white mushrooms in this recipe. You may need to adjust the water. If not, the rice will be mushy.
Where can I buy brown beech mushrooms?
Most of the regular supermarkets sell them. However, I got mine at the Asian market.
Instructions for how to make instant pot Taiwanese sesame oil chicken rice:
1. A pack of brown beech mushrooms (5.3 oz /150g) remove the roots and wash them.
2. Cut 6 slices of ginger into strips.
3. Cut 3 sticks of green onion.
4. Trim the fat and cut 2 pieces of boneless chicken thighs into cubes.
5. After that, put the cut chicken thighs into the bowl. Add 1 tablespoon of soy sauce, ½ teaspoon of garlic powder, ¼ teaspoon of white pepper, ¼ teaspoon of salt, ½ teaspoon of sugar and 1 tablespoon of cooking rice wine. Mix it well and let it marinate for at least 15 minutes before cooking.
6. Turn on the instant pot pressure cooker. Press the sauté button. Pour 2 tablespoons of sesame oil into the instant pot. Then, add the ginger strips and stir fry them a little bit.
7. Next, add the marinated chicken into the pressure cooker and stir fry them a little bit. (Do not need to cook the chicken fully at this point.) After, turn off the pressure cooker.
8. Put a cup of washed and drained rice into the instant pot. (Remember to drain the rice well after washing.) Mix the rice and chicken.
9. The following step, pour ¾ cup of water into the pressure cooker. Also, make sure the rice is covered by the water.
10. After, add the washed brown beech mushrooms on the top. Close the lid and vent. Push the manual button, adjust time for 6 minutes at high pressure and natural release pressure.
11. When the rice is done, add the green onion and mix it well.
Enjoy this delicious and simple one pot meal Taiwanese sesame oil chicken rice recipe! Also, check out these Chinese chicken mushroom, zucchini mushroom chicken and homemade baked whole chicken recipes.
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Sesame Oil Chicken Rice
Video
Ingredients
- 2 pieces Chicken thighs (Skinless and boneless)
- 1 pack Brown beech mushrooms (5.3oz or 150g)
- 6 slices Ginger
- 2 tablespoons Sesame oil
- 1 cup Rice (I use jasmine rice)
- ¾ cup Water
- 3 sticks Green onion
Marinate Chicken:
- 1 tablespoon Soy sauce
- ½ teaspoon Garlic powder
- ¼ teaspoon White pepper
- ¼ teaspoon Salt
- ½ teaspoon Sugar
- 1 tablespoon Cooking rice wine
Instructions
- A pack of brown beech mushrooms (5.3 oz /150g) remove the roots and wash them.
- Cut 6 slices of ginger into strips.
- Cut 3 sticks of green onion.
- Trim the fat and cut 2 pieces of boneless chicken thighs into cubes.
- After that, put the cut chicken thighs into the bowl. Add 1 tablespoon of soy sauce, ½ teaspoon of garlic powder, ¼ teaspoon of white pepper, ¼ teaspoon of salt, ½ teaspoon of sugar and 1 tablespoon of cooking rice wine. Mix it well and let it marinate for at least 15 minutes before cooking.
- Turn on the instant pot pressure cooker. Press the sauté button. Pour 2 tablespoons of sesame oil into the instant pot. Then, add the ginger strips and stir fry them a little bit.
- Next, add the marinated chicken into the pressure cooker and stir fry them a little bit. (Do not need to cook the chicken fully at this point.) After, turn off the pressure cooker.
- Put a cup of washed and drained rice into the instant pot. (Remember to drain the rice well after washing.) Mix the rice and chicken.
- The following step, pour ¾ cup of water into the pressure cooker. Also, make sure the rice is covered by the water.
- After, add the washed brown beech mushrooms on the top. Close the lid and vent. Push the manual button, adjust time for 6 minutes at high pressure and natural release pressure.
- When the rice is done, add the green onion and mix it well.
Notes
Cooking tips for how to make Taiwanese sesame oil chicken rice instant pot:
- I prefer to use chicken thighs because the texture is better even though it cooks longer.
- Marinate the chicken for at least 15 minutes before cooking.
- Wash and drain the rice well.
- Make sure the rice is covered by water.
- Close lid and vent, manual 6 minutes at high pressure and natural release pressure.
- Add green onion when the rice is done and mix the cooked rice while it is hot.
Siobhan
Thanks so much for sharing this recipe! I made it tonight and we both loved it. I made a few additions of 1 tbsp Goji berries and some coriander at the end. Next time I make it, I’m not going to add the sesame oil until the end as I think heating it did leave a bitter taste to the dish. I’ll also increase the amount of rice and water to make the recipe go a bit further so there’s leftovers. And add some more goji berries as the sweetness is a yummy contrast 🙂
Tracy O.
Hi Siobhan,
Thank you for your comment. Yes, I will try not to over heating the sesame oil. Just stir fry the ginger and chicken a little bit, then add rice and water.