30-60 min8 servingschicken stock

Chicken Potato Rice

By MaoMao Mom

Icon of two silouettes of people

8 servings

Icon of clock

30-60 min

Icon of metric scale

Easy

Chicken Potato Rice
Red background with darker red circles

Recipe Details

Course: Dinner

Difficulty: Easy

Prep Time: 15 min

Cook Time: 40 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: Chinese

Yield: 8 servings

Ingredients

  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon white pepper powder
  • 2 tablespoon Water
  • 1 tablespoon corn starch
  • 2 tablespoons olive oil
  • 1 green onion
  • 1 piece Ginger
  • 1 star anise
  • 3 cloves
  • 400 grams chicken thighs
  • 2 cups chicken stock
  • 1 1/2 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon salt
  • 1 1/3 cups white long rice;
  • 3 medium yellow potatoes
  • 1 green onion
  • 1 tablespoon sesame oil

INSTRUCTIONS

  1. Mix the chicken meat and all marinade ingredients the night before. Store in a container with a lid and place in the fridge overnight.
  2. Select Sauté , heat olive oil over medium-high heat.
  3. Add in 1 green onion (cut in 2 inches), star anise, fresh ginger, cloves and cook for a minute.
  4. Add the marinated chicken meat, stir frequently for about 3 to 4 minutes until outside of chicken turns light brown, set aside.
  5. Transfer all cooked chicken with liquid into the Instant Pot. Add the chicken broth, dark and light soy sauces, salt, rice, and potatoes.
  6. 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.
  7. When time is done, wait for another 10 minutes then quick release the pressure and open the lid.
  8. 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!

About the chef

MaoMao Mom

MaoMao Mom

MaoMao Mom, the creator of MaomaoMom Kitchen, is a passionate cook, mom, wife, and scientist who shares her favorite recipes using simple ingredients and step-by-step instructions. Originally from China, she moved to Canada in the late ’80s to join her husband at the University of British Columbia. After completing their graduate studies, they settled in Ottawa. MaomaoMom's love for cooking began in her childhood, learning traditional techniques from her grandmother. Her passion for the kitchen deepened after the birth of her son, Maomao, a once fussy eater who inspired her to create healthier and more appealing meals. Now a teenager, Maomao is 6 feet tall and makes nutritious food choices, thanks to his mother's home-cooked meals. With a background in chemistry, MaomaoMom applies her scientific approach to cooking, bringing together traditional Chinese cuisine and healthy eating. In 2006, she launched her cooking blog, which quickly gained popularity, especially among overseas Chinese communities. By 2011, had over 20 million views, and she published her first cookbook in Chinese to raise funds for her church. Inspired by the movie Julie & Julia, MaomaoMom made the decision to blog her recipes in both English and Chinese, ensuring that her son and future generations could continue enjoying their family’s treasured dishes. Her recipes are not only a personal passion but a way to share the joy of cooking with a global audience, blending tradition with health-conscious, practical cooking.

View All MaoMao's Recipes

GET COOKIN’ WITH US