INGREDIENTS

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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