Rinse the rice by covering it with water, gently swishing, and draining the cloudy water. Repeat this once more and set aside.

In the Instant Pot, combine the rinsed rice, chicken broth, Shaoxing wine, and ginger. Cook under high pressure for 15 minutes, then let pressure release naturally for 10 minutes.

For stovetop, combine rinsed rice, ginger, chicken stock, and 4 cups of water in a large pot. Boil, then reduce heat to low and simmer uncovered for about 30 minutes.

Cut marinated chicken into bite-sized pieces. In a bowl, mix with Shaoxing wine, salt, and cornstarch. Let it marinate for 15 minutes.

Once rice is cooked, add marinated chicken, green onions, and chicken bouillon. Stir for about 2 minutes until chicken is cooked through.

Add sesame oil and stir well. Adjust seasoning and serve hot, garnished with additional green onions or sesame seeds.