Ingredients
serving size: 4 adults + 2 kids
Ingredients:
8-9 pieces of chicken thigh
1 knob of ginger, thinly sliced
4 stalks of scallions
1/2 cup of water
Sauce:
6 tbsp of neutral oil (I used avocado)
4 tbsp of soy sauc
1 tsp of maple syrup or sugar
1 tbsp of thinly sliced / minced ginger
1 cup of chicken broth (collected from the bottom of the IP)
Chopped scallions (separate the green from the white part)
Optional: 1 tbsp of Gochugaru (if you want some kick)
Directions
1. Pour 1/2 cup of water in your IP and place a steamer rack. Place your chicken thigh pieces on top of the steamer rack with sliced ginger and 1 stalk of scallion.
2. Set your IP to HIGH pressure for 10 minutes. Then NATURAL RELEASE for 5 minutes. Release the vent and open.
3. Remove the aromatics, cooked chicken thigh pieces and steamer rack from the IP. Collect the chicken broth into a separate bowl. Shred your chicken thigh when cooled.
4. Change your IP setting to SAUTE and add your neutral oil. When the oil is heated, add the white part of your chopped scallions and stir until fragrant and slightly browned.
5. Then add soy sauce, sugar, minced ginger and chicken broth. Quickly bring the sauce to a boil and turn the heat off. Add the green part of your chopped scallions to the sauce.
6. Pour the sauce over your chicken and enjoy!
* You can also bring your neutral oil to a boil in a separate pot and pour the hot oil over chopped scallions + ginger and then mix in all the other sauce ingredients to make the ginger scallion sauce!
