Sesame oil chicken rice is Taiwanese signature cuisine like pineapple cake, pineapple filling, beef noodle soup, pan fried buns, papaya milk, grass jelly drink, and taro boba drink. This Taiwanese sesame oil chicken rice is a simple and tasty one pot meal. Also, this is an instant pot sesame oil chicken rice recipe. Let’s learn how to make this delicious dish for your lunch or dinner with step by step photos, tips and a video tutorial.
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What is sesame oil chicken rice?
Sesame oil chicken rice is a dish originating from Chinese cuisine, especially popular in Taiwan. It is a classic and signature Taiwanese dish like pineapple cake, pineapple filling, beef noodle soup, pan fried buns, papaya milk, grass jelly drink, and taro boba drink. Besides, Taiwanese love to make sesame oil chicken soup and rice during winter because it keeps the body warm.
Typically, it consists of tender pieces of chicken cooked with aromatic sesame oil, soy sauce, ginger, and other seasonings. To prepare sesame oil chicken rice, first marinate the chicken in a mixture of sesame oil, soy sauce, and other flavorings to infuse it with rich, savory flavors. Then, stir fry or braise it until cooked through and tender. The dish is often served over steamed rice which allows the flavorful sauce to soak into the rice and create a satisfying meal.
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 for your one pot meal.
In addition, Taiwanese sesame oil chicken rice is known for its aromatic sesame oil flavor, tender chicken, and the simplicity of its preparation. Therefore, it's a comforting and flavorful dish commonly enjoyed in both home cooked meals and restaurants like claypot rice.
What is the taste like for sesame oil chicken rice?
The taste of sesame oil chicken rice is savory, rich and aromatic. The sesame oil has a nutty and slightly sweet flavor to the dish, while the chicken contributes a meaty and savory taste. Depending on the recipe, other ingredients such as soy sauce, ginger, and various spices may add and enhance the overall taste complexity. Also, the rice itself absorbs the flavors of the sesame oil and chicken during cooking. It has a delicious and flavorful taste.
Why should I try this all in one pot meal sesame oil chicken rice recipe?
First of all, sesame oil chicken rice has a rich and aromatic flavor with the nutty fragrance of sesame oil which complements so well with the savory taste of the chicken and other seasonings like soy sauce and ginger. This dish lures your taste buds and leaves a lasting impression.
Despite the taste and flavor, this sesame oil chicken rice recipe is relatively simple and quick to prepare with the instant pot pressure cooker within 30 minutes. Thus, it makes it a great option for both home cooks and busy individuals looking for a quick and tasty one pot meal idea. With just a few ingredients, you can create a dish that is both comforting and satisfying.
What to serve with this Taiwanese sesame oil chicken rice?
You can serve with vegetable side dishes like baby bok choy, yu choy sum, gai lan, sweet potato leaves stir fry, Chinese spinach amaranth and water spinach stir fry. Or, Chinese pickled cucumbers that have a sweet, savory taste, and crunchy texture. They serve as a palate cleanser between bites.
Also, you can go with soup like hot and sour soup, miso soup, kimchi tofu soup, lotus root soup, green radish carrot soup, sweet corn carrot soup, watercress soup, and tomato potato soup. If you like spicy, you can even add a few drops or a teaspoon of chili oil or XO sauce to the rice which gives extra heat and flavor to the dish.
Can I use sesame oil like regular cooking oil?
It depends on what kind of sesame oil you have. Toasted sesame oil is a type of sesame oil that has a strong nutty flavor and aroma. It is because the seeds are toasted before oil extraction. Typically, it is used as a finishing oil or flavoring agent rather than for cooking at high heat. Therefore, if you have toasted sesame oil, you can drizzle over the finished dishes, used in marinades, dressings, or added to stir fry dishes for flavor.
On the other hand, light sesame oil is made from untoasted sesame seeds and has a milder flavor and higher smoke point compared to toasted sesame oil. You can use it for cooking at higher temperatures, such as stir frying or sautéing, without overpowering the dish with its flavor.
Do you add sesame oil before or after cooking rice?
Most people add sesame oil after cooking as a flavoring or finishing oil rather than a cooking oil. Also, it depends on what kind of sesame oil you have at home, which has been mentioned previously. If you have toasted sesame oil, it usually has a darker color, add it after cooking as a finishing flavor.
While you have light sesame oil, you add it before cooking rice just like in this recipe. I have light sesame oil and I use it to stir fry ginger and chicken a little at low temperature. Remember to stir fry at low temperature. If the temperature is high, it could cause it to burn or lose its delicate flavor due to the high heat during the cooking process.
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 are brown beech mushrooms?
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.
Substitutions:
Can I use chicken breast instead of thighs in the recipe?
Yes, but I like to use chicken thighs because the texture is better.
Can I use other meats instead of chicken?
Yes, you can substitute other meats such as beef, pork, or lamb. However, the name of the dish will not be the same.
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 amount of water when you use the regular white mushrooms. If not, the rice will be mushy.
What other mushrooms can I use?
You can use enoki mushrooms or seafood mushrooms. Or, dried shiitake mushrooms. When you use dried shiitake mushrooms, you need to soak them for 2-4 hours before using.
I don’t have the cooking rice wine, can I not add it?
If you don’t have the cooking rice wine, you can skip it and not add it when you marinate the chicken.
Can I add some goji berries?
Sure, you can add some goji berries. Adding goji berries can introduce a subtle sweetness and additional nutritional benefits to the dish.
What can I substitute for sesame oil?
Sesame oil is crucial and important for this sesame oil chicken rice because it is named after the ingredients. However, if you are allergic to sesame oil, you can try peanut oil, grape seed oil, sunflower oil, soybean oil, or vegetable oil.
Storage:
When you have leftover, allow it to cool to room temperature before storing it. This can prevent condensation from forming inside the container which can lead to spoilage. After that, transfer the leftover to a clean, airtight container. Place the sealed container of sesame oil chicken rice in the refrigerator. It can last for 3-4 days.
Can I freeze sesame oil chicken rice?
Yes, you can freeze sesame oil chicken rice for longer term storage. Freezing is a great option if you have leftover sesame oil chicken rice that you want to preserve for future consumption. Besides, allow the sesame oil chicken rice to cool completely to room temperature before freezing. This helps prevent the formation of ice crystals and maintains the quality of the rice.
Also, divide the cooled sesame oil chicken rice into individual portions or smaller portions for easy reheating later. This makes it easier to thaw and reheat only the amount you need at a time. Make sure to squeeze out any excess air from the bags before sealing to prevent freezer burn.
Then, place the containers or bags of sesame oil chicken rice in the freezer and store them in a flat, single layer if possible to allow for quicker freezing. It can freeze for up to 2 to 3 months. When you're ready to enjoy it, thaw it overnight in the refrigerator or using the defrost setting on the microwave. Once thawed, reheat the rice thoroughly to an internal temperature of 165°F (74°C) before serving.
Reheat:
How to reheat Taiwanese sesame oil chicken rice?
Microwave:
The quickest and easiest way to reheat sesame oil chicken rice is using the microwave. Place the desired portion of sesame oil chicken rice in a microwave-safe dish. Then, cover the dish with a wet paper towel and microwave it on high power in 1-2 minutes, stirring between each interval to ensure even heating. Or, continue microwaving and stirring until the rice is heated through to your desired temperature.
Stovetop:
You can reheat sesame oil chicken rice on the stovetop. Put the sesame oil chicken rice to a non-stick skillet or saucepan. Then, heat the rice over medium heat, stir it frequently to prevent sticking and ensure even heating.
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.
- It depends on what kind of sesame oil you have. If you have toasted sesame oil, you can add it after cooking the rice. While you have light sesame oil, you can add it as stir frying the chicken and ginger at low temperature.
- Once you see smoke coming out while stirring the chicken and ginger, the temperature is high and you need to add rice and water.
FAQs:
Most of the regular supermarkets sell them. However, I got mine at the Asian market.
It depends on the specific ingredients. While sesame oil itself is gluten-free. However, soy sauce is usually not gluten-free unless it is labeled as gluten-free. You can look for gluten-free soy sauce.
Of course, you can make sesame oil chicken rice ahead of time. Also, you can store it in the refrigerator for a few days or freeze it for longer-term storage. Then, reheat it before serving for best results.
Instructions for how to make instant pot Taiwanese sesame oil chicken rice:
Preparation:
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.
Marinate chicken:
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.
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. (Just stir fry it a little and make sure the temperature is not high, when you see smoke coming out the temperature is high. The size of this instant pot is 6 quarts.)
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, Thai chicken satay, crispy noodles, cashew shrimp, and baked whole chicken recipes.
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Sesame Oil Chicken Rice
Equipment
- 1 Instant pot pressure cooker (The size is 6 quarts)
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. (Just stir fry it a little and make sure the temperature is not high, when you see smoke coming out the temperature is high. The size of this instant pot is 6 quarts.)
- 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.
- It depends on what kind of sesame oil you have. If you have toasted sesame oil, you can add it after cooking the rice. While you have light sesame oil, you can add it as stir frying the chicken and ginger at low temperature.
- Once you see smoke coming out while stirring the chicken and ginger, the temperature is high and you need to add rice and water.
Siobhan says
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. says
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.