Wednesday, March 15, 2017

Hoisin Peanut Chicken (Pressure Cooker)


Today's recipes is one of my favorites. Hoisin Peanut Chicken is something I've been making on the stove top for years. After a visit to my Chinese family in Los Angeles, Ma made me this magical dumpling sauce with hoisin, peanut, sesame, vinegar, and spice. It instantly became one of my favorite sauces and I've since used it as a dipping sauce and a stir-fry sauce.

When I got my pressure cooker, this was one of the first recipes I converted. The tenderness of the chicken thighs allows for a longer cook time, which helps develop the flavors. The sauce is creamy and rich, a little smokey from the sesame oil, and then a touch of vinegar helps balance it all out. If you wanted to make this as a dipping sauce, just skip the water and add a little extra vinegar.

I used a vinegar made from fermented rice called Chinkiang Vinegar but you could easily substitute that for white or apple cider vinegar. If you have an Asian Market near you, I recommend getting a bottle of Chinkiang Vinegar. It has a more complex  flavor and is delicious in meat mixtures for dumplings and in dipping sauces. I also put a splash on my soups sometimes.



Hoisin Peanut Chicken (Pressure Cooker)

serves 3

  • 5 boneless chicken thighs
  • 1 tablespoon cooking oil, like vegetable or peanut
  • 1/4 cup crushed peanut

    For the Sauce
  • 1/2 cup hoisin
  • 3/4 cup water
  • 2 tablespoons sesame oil
  • 3 tablespoons, peanut butter, microwaved for 20 seconds
  • 2 cloves of garlic, roughly chopped
  • 1/2 teaspoon of ginger, grated or powdered
  • 1 tablespoon vinegar
  • 1 tsp chili garlic sauce (optional for spice)

    Cornstarch Slurry
  • 1½ tablespoons of cornstarch
  • 1/4 cup warm water

    Garnish
  • cilantro, chopped
  • green onion, sliced
  • sesame seeds

Directions 

Brown Chicken -  Set your pressure cooker to saute, add you cooking oil and allow it to get nice and hot. When it is a good temperature, add your chicken thighs. Brown for about 3 minutes on each side.

Mix Sauce - In a separate bowl add the ingredients for the sauce and whisk. When chicken is done browning, add your sauce.

Cook -  Secure lid and cook on high/manual for 14 minutes + 5 minutes Natural Pressure Release, then quick release. Set to saute and stir in your cornstarch slurry and ground peanut. Cook on saute for about 1 additional minute, then shut off. 

Serve -  Serve over your favorite rice or noodle. (it's really good on udon) Garnish with cilantro, green onion and sesame seeds. 

1 comment:

  1. Sauce too thick for pressure cooker to reach pressure. Lost chicken. burnt on bottom.

    ReplyDelete

Follow by Email

Contact Us

Name

Email *

Message *