Instant Pot Soy Sauce Chicken Bowls

• 份量: 6 servings
• 活動時間: 5 minutes
• 總時間: 35 minutes

食材

2 teaspoons vegetable oil

7 slices ginger

2 scallions (cut into 3-inch pieces)

3 star anise

1 1/2 cups Chinese Rose Wine (mei gui lu, or Shaoxing wine; ¾ cup or 175ml if replenishing existing sauce)

1 1/2 cups light soy sauce (3/4 cup or 175ml if replenishing)

1 1/4 cups dark soy sauce (2/3 cup or 155ml if replenishing)

1 cup sugar (plus 2 tablespoons/25g; 1/2 cup or 100g if replenishing)

2 teaspoons salt (1 teaspoon if replenishing)

8 cups water (5 cups/1.2L if replenishing)

8 boneless skinless chicken thighs

步驟

Grab your instant pot. Turn on the sauté setting, and add the oil and ginger. Let it caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise, rice wine, soy sauce, dark soy sauce, sugar, salt, and water.

Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 5 minutes on the high pressure cooking setting.

Safely release pressure, open the lid, and carefully lower the chicken thighs into the instant pot.

Cook the chicken for 15 minutes on the high pressure setting. Carefully release the vent when the timer is up. As soon as all the steam has escaped, you can open the instant pot.

Use two forks to shred the chicken into big chunks and serve over rice with sauce spooned over the top. Let the braising liquid cool, and store it in containers in the freezer. When you need it again, let it thaw in the refrigerator and throw it back in the instant pot with more chicken.

營養

• 卡路里: 231 kcal
• 總脂肪: 8 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 3 g
• 反式脂肪: 1 g
• 膽固醇: 143 mg
• 鈉: 885 mg
• 總碳水化合物: 6 g
• 膳食纖維: 1 g
• 總糖: 4 g
• 蛋白質: 30 g