Begin by rinsing the uncooked short grain white rice under cold water. Use your fingers to gently swish it around, then drain until the water runs clear.

While the rice is rinsing, cut the chicken into bite-sized pieces. Combine with 2 teaspoons of Shaoxing wine, ½ teaspoon of salt, and 1 teaspoon of cornstarch, then let it marinate for about 15 minutes.

In your Instant Pot, combine the rinsed rice, 4 cups of chicken broth, 1 tablespoon of Shaoxing wine, and 2 large slices of ginger. Seal the lid and set to cook at high pressure for 15 minutes. Allow a natural release for 10 minutes.

For the stovetop method, combine the rinsed rice, ginger, and chicken broth in a large pot. Heat over medium-high until it simmers, then reduce heat to low, cover, and simmer for 30 minutes.

Once creamy, carefully stir in the marinated chicken and green onions. Cook for an additional 2-3 minutes until chicken is cooked through.

Remove from heat and stir in 1 teaspoon of toasted sesame oil. Adjust seasoning with salt or bouillon if necessary. Serve hot, garnished with extra green onions.