| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry, Pressure co |
4 |
Servings |
INGREDIENTS
| 1 |
|
Fryer, cut up |
| 2 |
T |
Oil |
| 3/4 |
c |
Water |
| 1/2 |
c |
Soy sauce |
| 3/4 |
t |
Ground ginger |
| 1 1/2 |
t |
Sugar |
| 1 |
|
Fresh lemon, juice of |
| 1 |
|
Green onions, finely chopped |
| 2 |
T |
Cornstarch |
| 1/4 |
c |
Water |
| 2 |
T |
Chinese sesame oil |
INSTRUCTIONS
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 Tbsp 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.
Tender buttered broccoli spears with some sesame seeds sprinkled over
the top are a tasty side-dish. Posted to IChef 11/1/96 by Cindy
Hartlin Recipe by: Mrs. Gee @aol.com Posted to MC-Recipe Digest V1
#565 by Rooby <MsRooby@sprintmail.com> on Apr 13, 1997
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