Chinese Simmered Chicken

• servings: 6 servings
• active time: 15 minutes
• total time: 21 minutes

Ingredients

1 Tablespoon Extra Virgin Olive Oil

4 pounds Whole Chicken (cut into 8 pieces, back and neck removed)

2 Tablespoons Potato Starch (or Cornstarch)

¼ cup Dry Sherry Wine (or Apple Juice)

1/3 cup Soy Sauce

1/3 cup Light Brown Sugar

1/4 cup Fresh Water

1 Tablespoon Ketchup

1/4-1/2 teaspoon Crushed Red Pepper Flakes (crushed)

1 clove Fresh Garlic (minced)

2 "rice" cups Jasmine Rice (rinsed well)

2 cups Fresh Water (or chicken broth)

2 teaspoons Natural Sesame Seeds (toasted, optional)

1 Scallion (sliced)

Directions

To a glass measuring cup add soy sauce, brown sugar, water, ketchup, red pepper flakes and whisk to combine.

Instructions for Whole Chicken

Select Sauté or Browning on your Instant Pot pressure cooker and allow to full heat.

Dredge chicken through potato starch and shake off any excess.

When pot is hot, add 1 Tablespoon oil to cooking pot.

Place dark meat chicken into oil, skin side down and sear for about 20 seconds or until chicken no longer sticks to from bottom of pot. Repeat with the white meat. (Only sear the sides with skin.)

Add sherry and deglaze cooking pot by scraping the bottom with a good high heat index spatula and make sure nothing is stuck to the bottom.

Pour Simmer Sauce over chicken

Instructions for Boneless and Skinless Chicken

Remove skin and fat from chicken.

Dredge chicken in potato starch, so all pieces are completely coated.

Add 1 Tablespoon oil to Instant Pot / pressure cooker and swirl to coat bottom.

Pour in Sherry.

Shake off excess starch from each piece of chicken and place chicken into Instant Pot pressure cooker.

Pour Simmer Sauce over chicken.

Cooking

If making the rice at the same time, place stainless steel trivet into pot and place rice pan of rinsed rise on to the trivet.

Pour two cups of fresh water in with the rice and cover (if you have the lid with the steam holes, otherwise, don't worry about covering).

Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 5 minutes.

When beep is heard, wait 10 minutes and then release the rest of the pressure.

Remove lid and remove bowl of rice and trivet. Set rice aside to finish steaming.

Remove chicken to a serving platter.

If needed, Sauté or Browning and simmer the sauce until thickened.

Pour sauce over chicken and garnish with scallions and toasted sesame seeds.

Nutrition

• Calories: 414 kcal
• Total Fat: 25 g
• Saturated Fat: 7 g
• Cholesterol: 109 mg
• Sodium: 856 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 1 g
• Total Sugars: 13 g
• Protein: 29 g