https://whattocooktoday.com/three-cups-chicken.html
Some changes done: use drumsticks, need to use 2.5 lb drumsticks instead of 1.5lb. 15 minutes in instapot and i left it for hours
Ingredients
- 2.5 lbs bone-in chicken with skin I used wings drummettes
- 1 Tbsp oil
- 1 thumb size fresh ginger peeled and thinly sliced
- 8 cloves garlic peeled and mash with heavy object
- 3 fresh red chilis optional, cut into slices and seeded if you like
- 1 cup fresh basil leaves
Three-cup sauce:
- 4 Tbsp sesame oil
- 4 Tbsp dark soy sauce
- 1 cup rice wine
- 1 Tbsp sugar
- 1/4 cup water only if you cook on the stove, don't add water if cook with instant pot
Thickening agent:
- 3 Tbsp corn starch
- 3 Tbsp water
Seasonings:
- Salt to taste
Instructions
- Cut chicken into small pieces if you choose to or leave them whole. I suggest not using to big cut of chicken like thighs. I use wings drummettes
- Mix all the ingredients for the three cup sauce in a bowl and set aside
- Mix corn starch with water and set aside. Remember to give it a stir before pouring it in later. The starch tends to settle at the bottom
Cooking with Instant Pot:
- Press saute on instant pot and when it says "hot", add 1 Tbsp cooking oil. Add garlic and ginger. Stir fry until really fragrant, about 1 minute. Add the chicken pieces in and stir fry for another minute
- Add the three cup sauce and chili (if using) into the pot. Bring it back to a boil and let it boil for about 5 minutes to cook off the alcohol. Turn off the saute mode. Close the lid. Turn steam release valve to "sealing". Press "pressure cooker" and make sure it's on "high pressure". Set timer to 12 minutes (see notes).Release pressure immediately once it's done cooking
- Bring the sauce back to a boil and then give the corn starch solution a stir and pour it in and stir until the sauce is bubbly and thickened
- Turn off saute mode and scatter the basil leaves and stir to mix. Transfer to serving platter and serve immediately
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