Pressure Cooker Chinese Red Cooked Chicken Thighs Recipes
PRESSURE COOKER CHINESE RED COOKED CHICKEN THIGHS
Pressure Cooker Chinese Red Cooked Chicken Thighs. Chicken thighs simmered in soy sauce, sped up by my pressure cooker.
Provided by Mike Vrobel
Categories Weeknight Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the soy sauce, 1/4 cup water, raw sugar, dry sherry, and five-spice powder until the sugar starts to dissolve. Stir in the crushed garlic, ginger, and scallions.
- Remove the skin from the chicken thighs. It will stick on one side - pull hard, or use a knife to cut it away from the meat.
- Put the chicken thighs in the pot, and pour the sauce over them. Turn the thighs to coat with sauce, then pack them down to submerge them in the sauce as much as possible. Lock the lid on the pressure cooker.
- Pressure cook on high pressure for 25 minutes in an electric PC or 20 minutes in a stovetop PC, then let the pressure come down naturally, about 20 minutes more.
- Scoop the chicken thighs to a platter with a slotted spoon, leaving as much of the sauce behind as possible. With the lid off of the pot, set the pressure cooker to sauté mode (medium heat on the stovetop). Scoop the solid pieces of garlic, ginger, and scallion out of the sauce with a slotted spoon, then wait for the sauce to start to simmer. Whisk the cornstarch and 1/4 cup water to make a cornstarch slurry. Whisk the cornstarch slurry into the simmering sauce, then remove from the heat. Ladle some sauce over the platter of chicken, sprinkle with the sliced green onion, and serve.
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