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Chinese Red Cooked Chicken
1 fryer, cut up
2 tablespoons oil
3/4 cup water
1/2 cup soy sauce
3/4 teaspoon ground ginger
1 1/2 teaspoons sugar
Juice of 1 fresh lemon
1 bunch green onions, finely chopped
2 tablespoons cornstarch
1/4 cup water
2 tablespoons Chinese sesame oil
Put the oil in the pressure cooker pot and lightly brown the chicken pieces. While they are browning, mix together the water, soy sauce, ground ginger, sugar, and fresh lemon juice and set aside. Place about 2 tablespoons of the greenest parts of the green onions into a small dish and set aside.
Mix the cornstarch and water together until smooth and set aside.
When the chicken pieces are nicely browned, pour in the soy sauce mixture and add the white and light green parts of the green onions. Stir into the chicken to coat the pieces with the sauce.
Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool.
When the pressure has been reduced, open the pot and place back on the burner. Using a slotted spoon, remove the chicken pieces to a serving dish. Stir the cornstarch-water mixture once more and, while gently stirring the sauce, pour the cornstarch mixture into the sauce to thicken. Cook for 1 or 2 minutes on low heat and then add the sesame oil.
Pour the sauce over the chicken and sprinkle the rest of the green onions over the top. Serve over fluffy white rice.
Serves 6 to 8.
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Chinese Red Cooked Chicken
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chinese Red Cooked Chicken
1 fryer, cut up
2 tablespoons oil
3/4 cup water
1/2 cup soy sauce
3/4 teaspoon ground ginger
1 1/2 teaspoons sugar
Juice of 1 fresh lemon
1 bunch green onions, finely chopped
2 tablespoons cornstarch
1/4 cup water
2 tablespoons Chinese sesame oil
Put the oil in the pressure cooker pot and lightly brown the chicken pieces. While they are browning, mix together the water, soy sauce, ground ginger, sugar, and fresh lemon juice and set aside. Place about 2 tablespoons of the greenest parts of the green onions into a small dish and set aside.
Mix the cornstarch and water together until smooth and set aside.
When the chicken pieces are nicely browned, pour in the soy sauce mixture and add the white and light green parts of the green onions. Stir into the chicken to coat the pieces with the sauce.
Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool.
When the pressure has been reduced, open the pot and place back on the burner. Using a slotted spoon, remove the chicken pieces to a serving dish. Stir the cornstarch-water mixture once more and, while gently stirring the sauce, pour the cornstarch mixture into the sauce to thicken. Cook for 1 or 2 minutes on low heat and then add the sesame oil.
Pour the sauce over the chicken and sprinkle the rest of the green onions over the top. Serve over fluffy white rice.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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