Instant Pot life
I’ve lately grown to like the flavor of plain yogurt with its rich and tarty taste, smooth and creamy in texture. But its hard to pass up a sweetened version of this friendly bacteria filled thick milky concoction. That doesn’t sound too good does it? But trust me, I don’t think even a non-yogurt enthusiast would say no to this after a bite! I think we could have finished the whole batch if we didn’t have an ounce of self control – ha!
I had ordered this during a trip to Vietnam where it came in a tiny jar of about 4oz. It was delicious and probably costed about $3USD. So for the level of labor that goes into producing this yummy treat, I’d gladly make it at home.
Needless to say, kid and hubby approved. Even my anti-sour kiddo asked for more! Are you convinced yet? Here’s the recipe, give it a go and try not to finish it all in a day :).
(Use the condensed milk can to measure out the rest of the ingredients)
1 can of sweetened condensed milk
1 can of hot water or milk
2 cans of whole milk
1 can of plain yogurt
– Pour out the can of condensed milk into a large mixing bowl/container.
– Use the now empty can to measure the rest of the ingredients.
– Measure 1 can milk or water and pour it into a heat proof container to warm up (either microwave or stovetop).
– Pour the warm milk or water into the condensed milk and mix it until dissolved.
– Add 2 cans of the whole milk.
– Check the temperature of the mixture and be sure it’s not too hot (should be under 115 degrees F). We don’t want to kill off the cultures.
– Add 1 can of plain yogurt.
– Mix it all up.
– (Note: add your fruits to the empty jars at this time)
– Pour into jars/containers and cover with lid.
– Pour a cup of water into the inner pot and put on the trivet.
– Place or stack the yogurt jars/containers onto the trivet.
– Press the “Yogurt” button which defaults to 8 hours. (I adjusted to 11 hours for a thicker texture).
– Wait patiently because it’ll be worth it! Enjoy!
NOTE: I noticed that some brands of yogurt, particularly Greek, are smoother than others. So choosing to use creamier yogurt will probably yield a smoother texture in your batch.
Video for this recipe:
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!