Cooking up my favorite One-Pot rice for dinner! It is an easy, quick and simple meal with the Philips Pressure Cooker. Got back from work and went for a quick grocery shopping to grab some of the ingredients to cook this (...and some ingredients need to be prepared earlier!)

My mom rarely cook one-pot rice because in my family we have two very distinct group of food preferences - my dad and brother both hates mushroom and one-pot rice (and this is like the worst-ever combination of food for them!). On the other hand, my mom, sister and myself - we all love one-pot rice especially if added with salted fish! Yummy! So there you go - we rarely have one-pot rice when we were much younger!

Now with my own family, I can cook as many times as I wish! LOL! And thank God that my two darlings also enjoy one-pot rice. My hubby said it is a very flavorful meal and almost like Jolllof rice but the Chinese way. As for my little darling, he eats everything as long that it has taste and is not yucky...I'm definitely one lucky mommy!

A perfect one-pot dish (with rice) to cook on a busy day!

One-Pot Chicken, Mushroom and Chinese Sausage Rice

2 pcs Chicken Thighs (cut into small pieces)
8 pcs Dried Chinese Mushroom (soaked with a little sugar and warm water then cut into cubes)
2 pcs Chinese Sausages (sliced)
1 small piece Lap Yuk  (sliced)
5 slices Ginger (thinly sliced)
1 tsp Ginger Juice
1 tbsp Chinese Cooking Wine
2-3 tbsp Dark Soy Sauce
Sesame Oil (for stir-frying)
2 cups Whole-grain Rice
3 1/2 cups Water (1 1/2 cup water if using regular white rice) 

Marinade (For Chicken):
2 tbsp Soy Sauce
2 tbsp Oyster Sauce
Dash of Black Pepper

Directions:

• Marinate the chicken pieces with soy sauce, oyster sauce and ground black pepper. 
   
   
  
• Soak the dried Chinese mushrooms with warm water and a little sugar (Tips: Adding sugar when soaking will prevent the mushroom to have the bitter taste)
  
   
  
• Soak Chinese Sausages in hot water for about 5 minutes to remove the casing then slice according to your preference.
  
• Soak Lap Yuk into hot boiling water to remove the wax and fats, then slice it thinly.
• Wash the rice and set it aside.
• Turn on Philips Pressure Cooker and set to Bake mode for Chicken. Put some sesame oil and stir-fry the sliced ginger until fragrant. Then add in mushrooms, sliced Chinese sausages, sliced Lap Yuk and marinated chicken pieces.  
   
   
  
• Give a quick stir-fry (chicken should still be 50% raw), add in the Chinese cooking wine, ginger juice and  dark soy sauce. 
   
  
• Pour in the washed rice and water.
   
  
• Turn off Bake mode and close the lid.
• Turn the valve to Seal and select Rice mode then press and hold the Start button for 3 seconds to activate it. 
  
• After 14 minutes, the pressure cooker will slowly release the pressure (Floater will drop when it is fully depressurize). 
• If you cannot wait for it drop automatically, place a damp towel over the valve and wear an oven glove to slowly turn the valve to Vent (Be extra careful when you are doing this!)