Pressure Cooker Spice Chicken

Factory-Farmed chicken  are tasteless.   We use following recipe making their meat tasteful.

 

Pressure Cooker Spice Chicken

 

Preparation before cooking:

Allow chicken leg and thigh remains in room temperature at least 1 hour.  Remove the skin, absorb the moisture with paper towel and roll chicken leg and thigh on a mixture of Lemon Grass Powder and cornstarch.

How to: Fabricate a Skinless Chicken Leg and Thigh

  Lemon Grass Powder

 

Ingredients:

• Vegetable oil                                                   1 tbsp
• Chicken thighs, bone-in and skinned               4 pieces
• 1 medium onion, coarsely chopped
• Paprika                                                           1 tsp
• Tomato Ketchup                                              1 tsp
• Swanson Chicken Broth                                  1/2 cup
• Red/Yellow Bell pepper, coarsely chopped      3 tbsp
• Salt                                                                 1/2 tsp
• Sugar                                                              1/2 tsp
• Thyme leaves                                                  1/2 tsp

 

 

Swanson Chicken Broth

 

Paprika

 

 

 

 

Thyme Leaves – McCormick Gourmet Collection

Direction:

1.  Heat the oil in the pressure cooker over medium-high heat until hot.  Add the chicken pieces and cook until golden-brown on all sides.  Transfer chicken to a plate.

2.  Add onion and bell pepper and cook about 2 minutes at medium heat.  Add paprika, Tomato Ketchup, Chicken Broth, Thyme leaves, sugar and salt and stir to mix.  Add the chicken pieces back.

3.  Lock on the lid and bring to pressure over high heat.  Reduce heat to low and cook for 5 minutes.  Turn off heat and let sit for 5 minutes to finish cooking until pressure released.

4.  Remove the lid and bring back to high heat cooking for 2 minutes until the sauce becoming thick.

Serve over steam rice or egg noodles.

 

My Dish

 

Variation:

Replace Red/Yellow Bell pepper with 200g broccoli (西蘭花).

Direction: 

1.  Heat the oil in the pressure cooker over medium-high heat until hot.  Add the chicken pieces and cook until golden-brown on all sides.  Transfer chicken to a plate.

2.  Add onion and broccoli and cook about 2 minutes at medium heat.  Transfer broccoli to a plate.  Add paprika, Tomato Ketchup, Chicken Broth, sugar and salt and stir to mix.  Add the chicken pieces back.

3.  Lock on the lid and bring to pressure over high heat.  Reduce heat to low and cook for 5 minutes.  Turn off heat and let sit for 5 minutes to finish cooking until pressure released.

4.  Remove the lid, add broccoli back and bring back to high heat cooking for 2 minutes until the sause becoming thick.