Well, not exactly 3 cups as I've changed the proportions of rice wine, sesame oil, and soy sauce. And because we used the Instant Pot, it's more a stew and not the Maillard reaction-browned version you'd get from a claypot or a wok.
Ingredients
1 kilo chicken (wings and drumettes)
1 garlic, peeled but not chopped
3-5 slices of ginger
1/2 cup Chinese rice wine (Shaoxing)
1/4 cup sesame oil
1/4 cup dark soy sauce
1/2 cup water
salt and pepper
1. On Saute mode (high), sauté the garlic and ginger in sesame oil until the garlic starts to blister.
2. Add in the chicken and fry a bit-- no need to brown at this stage, just to get the temperature up again. Add in the rice wine, sesame oil, and dark soy sauce and let it simmer for a minute or so. Press Cancel to turn off Saute mode.
3. Place the pressure cooker lid on the instant pot and set Pressure Cook (or Poultry) for 25 minutes (high pressure). After pressure cooking, leave it on natural release for about 10 minutes then do a quick release to stop cooking.
4. Go back on Saute mode to evaporate all the liquid until you are left with a thick sauce (this could take a while on the Instant Pot; alternatively, transfer contents to a separate pan/wok and reduce sauce over a stove). Sauté/reduce until desired thickness.
Serve with rice and some stir-fried greens. Pickled greens would be good too.
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