CHICKEN RICE AND POTATOES RECIPES

Steps:

• Mix the chicken meat and all marinade ingredients the night before. Store in a container with a lid and place in the fridge overnight.
• Select Sauté , heat olive oil over medium-high heat.
• Add in 1 green onion (cut in 2 inches), star anise, fresh ginger, cloves and cook for a minute.
• Add the marinated chicken meat, stir frequently for about 3 to 4 minutes until outside of chicken turns light brown, set aside.
• Transfer all cooked chicken with liquid into the Instant Pot. Add the chicken broth, dark and light soy sauces, salt, rice, and potatoes.
• Close the lid, make sure the valve is set to “Sealing” position. Select the “Rice” function and allow to cook for 12 minutes by adjusting the time.
• When time is done, wait for another 10 minutes then quick release the pressure and open the lid.
• Stir in finely chopped green onion and sesame oil. Cover the pot with the lid and let the rice sit for 5 minutes before serving. Enjoy!

Steps:

• Preheat oven to 400 degrees. Combine all spices in a small bowl.
• Heat oil in a large, oven safe pot, over medium high heat. Add in onions and sauté for about 2 minutes.
• Add in rice and 1/2 of spice mixture. Stir well. Pour in 1 cup of the chicken broth.
• In a large bowl, toss the chicken with remaining spice mixture until all chicken is evenly coated.
• Add chicken to pot. Add in the potatoes too. And then add in remaining cup of broth, or more if needed to make sure that all the rice and chicken are covered by liquid. Bring to a boil.
• As soon as the pot begins to boil, cover and transfer to oven and cook at 400 for 30 minutes. Then, lower heat to 350, and cook for about another 1 1/2 - 2 hours. Squeeze lemon juice over the pot before serving.