Instant Pot Ginger Soy Chicken
Poultry, Pressure Cooker
Ingredients
1 1/2 lbs chicken wings (drummettes and wingettes) and drumsticks
1 tablespoon oil
1 inch piece ginger, peeled and sliced into pieces
2 tablespoons soy sauce
3 tablespoon sweet soy sauce or kecap manis
3 dashes ground white pepper
1/2 cup water
2 tbsp fish sauce
1 teaspoon sesame oil
1 stalk scallion, cut into 2-inch lengths
Directions
Chop the drumsticks into two to three pieces.
Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add the cooking oil. Pan sear the chicken until they turn slightly brown (if they stick to the pot too much, you may use a non-stick skillet for pan-searing or skip this step.)
Add the ginger and saute a little bit. Add the soy sauce, sweet soy sauce, fish sauce, ground white pepper, sesame oil and the water.
Cover the pot and select Manual and set to High pressure for 8 minutes.
When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, stir in the scallion and serve immediately. If the sauce is too watery, you may turn on Saute mode and reduce the sauce for about 1 minute.
Notes
2018/08/09 - added 2 tbsp fish sauce to recipe. Adjust to taste & update next time.
If you don’t have sweet soy sauce, increase soy sauce to 3 tablespoons and add 1 tablespoon of sugar to the sauce.
If you don’t have an Instant Pot, you can make this Ginger Soy Chicken in a slow cooker, or on your stove top. If you use a slow cooker, use high heat and cook for 3 hours.
For stove top, just pan-fry the chicken and then follow the instructions above. Simmer on low heat and cook until the chicken meat is tender.
You can pan-fry the chicken on a non-stick skillet instead of using the Saute Mode. You can also skip the step.