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Chinese Chicken Finished


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I tried using a variation of this (text, video). recipe to make Chinese Chicken Thighs and Broccoli instead of the recipe's Chinese Beef and Broccoli.

I usually sprinkled Weber's BBQ Chicken rub on the chicken as I'm eating it, but I intentionally did not to see how the chinese flavors from the soy sauce, hoisin sauce, oyster sauce, etc. worked out.

The result was: pretty good.  There was enough of a salty-and-sweet taste to make the chicken tasty.

First, I seared the chicken (6 thighs, 3.5 lb) in a little sesame oil in a frying pan, then put it in an Instant Pot along with the sauce, subbing a cup of chicken broth (instead of the linked recipe's beef broth) and adding onion powder to the sauce since I wasn't adding onion slices as the recipe called for with beef.

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The chicken and sauce was steamed at high (11.3 psi) pressure for 12 min, transferred back to the frying pan, the chicken removed, a sturry of 4 tbsp cornstarch and 4 tbsp water stirred into the boiling sauce to thicken it and 16 oz. of microwave-4-minute steamed broccoli in 1/4 cup water (it occupies a full 1/2 gallon container) was added to the sauce:




The meal of chicken, broccoli in sauce, and half of a fresh Cherokee Purple Beefsteak Tomato was very good:




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