Chinese Chicken Finished

[MickinMD ★]

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.

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:

 

 

[Parsnip Totin Jack ★]

You can make fried rice with the leftovers for something different.