Month: May 2017
Ain’t got no time to defrost the chicken? Don’t fret! Sweet and savory with a hint of tart – this classic teriyaki chicken – wings is one of the favorites with the kiddos. From freezer to a fresh entree, just throw everything into the Instant Pot and set the time and go. As soon as it beeps, these little wingdings are ready to go into the oven for a quick broil of a whole 4 minutes or so on each side. Isn’t this the simplest way to put a semi char on meat?!
Thanks again to the Instant Pot!
Now if you’ll excuse me, I’ll go ahead and enjoy my plate of wings and a cheers to happy pressure cooking without the pressure ;).
2-3 lbs chicken wings (straight from the freezer)
1 cup brown sugar
1 Tbsp dry mustard
1 tsp ground ginger
3 cloves garlic minced
1 cup soy sauce
2 Tbsp vinegar
Place chicken wings into the pot
Add in all the dry ingredients (sugar, mustard, ginger)
Add in the minced garlic.
Pour in the soy sauce and vinegar
Mix everything up
Close the lid and seal the valve
Select Manual High Pressure and set time to 15 minutes
– Using a towel, very carefully turn the valve towards “Venting” to release the pressure/steam.
– When the pin next to the valve drops, carefully open the lid.
– Give it a taste and adjust. Add some water if it’s too salty, a little salt if its on the bland side.
Note: if sauce is too runny, select “Saute” to thicken or add a mixture of (1 tsp cornstarch to 1 Tbsp water) into the sauce.
– Arrange the wings onto an oven safe pan and ladle some sauce over the wings.
– Broil on High in the oven for about 4 minutes per side.
– Remove from oven and drizzle more of the teriyaki sauce from the pot.
Note: Reserve the remaining teriyaki sauce as seasoning for another dish like tofu or eggs.
Video for reference:
So flavorful. So easy. Simple ingredients. Possibly one of the healthiest of one pot chicken & rice you can feed the family :)! If you have time to spare, de-bone the chicken pieces yourself and save a couple of dollars. A bonus to doing this is fresh homemade chicken stock as a lovely side to your meal! The traditional Chinese meal is often times accompanied by a bowl of soup which is said to help the food go down smoother. But this would just be my excuse to have a comforting side of soup ;).
FOR THE CHICKEN
4-5 chicken thighs de-boned
1 tbsp. salt
1/2 tsp black pepper
1 tsp sesame oil
1 tsp sugar
FOR THE RICE
3 tbsp. oil
4 cloves garlic minced
1 shallot minced
4 cups rice
1 t salt
4 cups water
2 cloves garlic smashed
2 scallion stalks
1″ ginger sliced
FOR THE SAUCE
1 TBSP Sriracha chilli sauce
1 tsp sugar
1 TBSP chicken broth or water
-Mix everything together and adjust to taste.
-Marinate the chicken with salt, sesame oil, pepper and sugar and set aside.
-Wash and drain the rice.
-Mince the garlic, shallot, slice the ginger, knot the scallion stalks.
-Select “SAUTE” on the instant pot and wait until it displays “HOT”.
-Add the oil and saute the garlic and ginger until lightly browned and fragrant.
-Add the rice and stir until mixed.
-Add salt and water
-Place the garlic, scallion knots, chicken and ginger over the rice.
-Close the lid and turn the valve to “SEAL”.
-Select “CANCEL”, then “MANUAL” and adjust the time to 6 minutes.
-Prepare your chilli dipping sauce by mixing everything together.
-After letting the Instant Pot come to a nautral release of pressure (NPL), the pin on the lid will come down. Carefully open the lid and set the chicken aside and fluff the rice.
-Plate everything and bone enjoy!
Visual reference for this recipe:
Use the chicken bones to make the side chicken soup broth and garnish with some dried shallots and scallion!