1 cup (7½ oz.) short-grain White Rice, rinsed until water runs clear
3 oz. (~1 cup) White Mushroom, very thinly sliced
1 (~½ cup) small Carrot, peeled and chopped into ¼-inch pieces
1 clove Garlic, minced
¼ tsp. toasted Sesame Oil
6 cups low-sodium Chicken Broth
2 in. piece Fresh Ginger, peeled and julienned
1½ lb. boneless, skinless Chicken Thigh
2 (~⅓ cup) Green Onions, trimmed and finely chopped
3 tbsp. Safflower Oil
3 tbsp. Canola Oil
2 tbsp. White Vinegar
Kosher Salt
Black Pepper
2 oz. (~2 cups) baby Spinach
Instructions
In a pressure cooker, combine rice, mushrooms, carrot, garlic, sesame oil, broth and half the ginger. Mix well. Add chicken, taking care to submerge the thighs in the liquid. Lock pressure cooker lid in place and set steam vent to sealing position. Select manual pressure cook and cook for 20 minutes on high pressure. Let pressure release naturally or manually release. (Be careful: It may splatter, so manually release gradually. A kitchen towel can be placed over the knob to catch any liquid.) Transfer chicken to a cutting board and shred.
While the juk cooks, prepare the scallion sauce: In a small bowl, combine scallions, safflower oil, vinegar and the remaining ginger. Season with salt and pepper, and mix well.
Stir the spinach and half the chicken into the cooked juk. Season with salt and pepper.
Divide juk among bowls. Top each with some of the remaining chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.