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.