Place the chicken pieces and mushroom in a heat-proof bowl. Add 1 Tbsp sesame oil, DOM, pinch of salt and marinate the chicken for 15 minutes. Pour about 2 cups of water into the insert of instant pot. Place the trivet and set the bowl of chicken on top of the trivet. Secure the lid. Turn the steam release handle to seal. Press pressure cook, high pressure and set the timer to 10 minutes. When 10 minutes are up, carefully do a quick release. I usually use a kitchen towel, folded into few layers to loosely cover the valve so the steam won't "shoot" up so forcefully. Uncover the lid and transfer to serving platter
Cooking with steamer:
Place the chicken pieces and mushroom in a heat-proof bowl. Add 1 Tbsp sesame oil, DOM, pinch of salt and marinate the chicken for 15 minutes. Get your steamer ready. Place the bowl of chicken in the steamer and steam on high heat for 30 minutes.
Making crispy ginger:
While the chicken is cooking, preheat a small skillet with 1 Tbsp of sesame oil. Add in ginger slices and fry until crispy and dry.
Top the crispy ginger on top of the chicken and serve immediately
The alcohol is "cooked-off" during the cooking process, hence it is safe to use alcohol in cooking if you prepare this as confinement food
If you choose not to pan fry the ginger, you can add the ginger slices when you pressure cook or steam the chicken
You can tone down on the amount of DOM Benedictine and use regular oil if you don't like sesame oil if you are preparing this as part of a regular meal.
Chicken Mushrooms with DOM Benedictine https://whattocooktoday.com/chicken-mushroom-dom-benedictine.html