Spicy Sichuan Steamed Chicken

• 份量: 4 servings
• 总时间: 1 hour

配料

¼ cup chili oil

1 inch piece fresh ginger, peeled and thinly sliced

1 bunch cilantro, stems minced, leaves chopped, reserved separately

2 teaspoons sichuan peppercorns (see note)

3 tablespoons soy sauce

2 tablespoons unseasoned rice vinegar

2 teaspoons white sugar

3 bone-in, skin-on chicken breasts (10 to 12 ounces each), skin removed

¼ cup roasted peanuts, chopped

1 tablespoon cornstarch

步骤

On a 6 quart Instant Pot, select Normal/Medium Sauté. Add the chili oil, ginger, cilantro stems and Sichuan peppercorns. Cook, stirring, until sizzling and aromatic, 2 to 3 minutes. Press Cancel and let the mixture cool until the sizzling stops, about 5 minutes. Whisk in the soy sauce, vinegar, sugar and ¼ cup water. Place the chicken breasts flesh side down into the liquid.

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to Low. Set the cooking time for 8 minutes. When pressure cooking is complete, allow the pressure to reduce naturally, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Transfer the chicken to a deep serving platter. Set a fine mesh strainer over a medium bowl. Using potholders, carefully remove the insert from the housing and pour the cooking liquid through the strainer; return the insert to the housing. Press on the solids in the strainer to remove as much liquid as possible; discard the solids. Add the cornstarch to the strained liquid and whisk to combine. Return the liquid to the insert and add the peanuts, then select Normal/Medium Sauté. Bring to a simmer, stirring constantly, until lightly thickened, 2 to 3 minutes. Press Cancel to turn off the pot. Carve the chicken off the bones, slicing the breasts crosswise into ¼-inch slices, and return to the platter. Sprinkle with the cilantro leaves, then pour the sauce over. Let stand for 10 minutes before serving.