Instant Pot Chinese Chicken
Instant Pot Chinese Chicken
Instant Pot Chinese chicken thighs with unbelievably tender meat, coated with a rich and flavorful sauce, plus scallions and basil stirred in.
#Instant #Pot #Chinese #Chicken
Ingredients
- 1 1/2 pounds boneless skinless fresh chicken thighs
- 10 cloves garlic, halved lengthwise
- 2- inch piece of fresh ginger, thinly sliced widthwise
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon unrefined sesame oil (or your preferred cooking oil)
- 1/4 cup low-sodium soy sauce (not regular soy sauce, which may be too salty)
- 1/4 cup dry sherry or shaoxing wine
- 1 teaspoon corn starch
- 5 scallions, sliced
- 1/2 cup (1/2 oz) fresh thai or italian basil leaves, halved lengthwise
Instructions
- In a large mixing bowl, whisk soy sauce, dry sherry, and corn starch until dissolved.
- Pat chicken thighs dry with paper towels. Trim off excess fat with kitchen shears. Cut the chicken into 2-inch chunks.
- Add chicken pieces to the mixing bowl with the sauce, stirring together until the chicken is well-coated with sauce. Arrange the chicken so they’re mostly submerged. Set aside on the countertop to let them marinate while you work on the next step.
- Add oil, ginger, garlic, and red pepper flakes to the pressure cooker pot. Turn on the saute setting for medium heat. Cook until the garlic is browned and softening, about 10 minutes after turning on the heat, stirring occasionally. Turn off the saute setting.
- Carefully pour all of the contents of the mixing bowl (both chicken and marinade) into the pot, and briefly stir everything together. Cover and seal the lid. Cook at high pressure for 10 minutes, followed by a quick release.
- Uncover. Turn on the saute setting for medium heat. Boil until the liquid starts to develop a sauce-like consistency, 5 to 10 minutes, stirring frequently to prevent sticking to the bottom of the pot. Turn off the saute setting.
- Briefly stir in scallions and basil, and serve.
Original Recipe Article from savorytooth.com
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