Back in Singapore, my mom use to make this dish for us to eat. I texted her for this recipe but added a few slices of ginger 😋. I adapted the pot-in-pot recipe from Amy & Jacky. It is a really simple and quick meal!


  • 2-5 fully-thawed boneless Chicken Thighs (depending on how much you can eat – IP can sit 5 pcs) *do not stack 
  • 3-4 pieces of dried Chinese Mushrooms (soaked if it is those really thick ones)
  • 2-3 pieces of dried Black Fungus, soaked and sliced (optional)
  • 2-3 Red Dates
  • 3-4 slices of Dang Gui
  • 1 tbsp of Wolfberries (Goji Berries)
  • 1 tsp Hua Tiao Wine (also known as Shaoxing Wine)
  • 1 tsp Sesame Oil
  • 1 1/2 tsp Light Soya Sauce 
  • 1/2 tsp White Pepper
  • 2-3 thin slices of Old Ginger (optional)
  • 1 cup of Water/Unsalted Chicken Stock 
  • White Rice (depends on how many people you are cooking for using a 1:1 ratio)


  1. Season Chicken Thighs with Sesame Oil, Hua Tiao Wine, Light Soya Sauce and White Pepper. Let it sit for about 10-20 mins.
  2. Wash and drain White Rice.
  3. Put drained White Rice (will still be wet) in a stainless steel bowl and add water (1:1 ratio)
  4. Instant Pot: Add Water/Chicken Stock, Dang Gui, Mushrooms, Fungus, Red Dates, Wolfberries and Ginger. 
  5. Lay chicken in the broth. 
  6. Put the tall trivet over the chix. 
  7. Sit White Rice (in stainless steel dish) over it.
  8. Set IP to Manual, High Pressure and 6 mins. Do a quick release. 
  9. Stovetop: Add water to pot (whatever you are using to steam), put Seasoned Chicken and condiments. Use only 1/2 cup of water/Chicken Stock, steam for 18-20 mins. *does not include cooking of rice