InstaChef
Teriyaki Chicken
Serves: 2 - 4 • Time: 30 min
Ingredients:
- 6 chicken thighs (bone in with skin)
- 4 garlic cloves (crushed)
- 1 slice ginger
- 1 ½ Tbsp cornstarch mixed with 2 Tbsp water
- 4 Tbsp soy sauce
- 4 Tbsp cooking rice wine
- 4 Tbsp cooking sake
- ¼ Tsp sesame oil
- 2 Tbsp white sugar
- Sesame seeds for garnish (optional)
Method:
- In a mixing bowl combine the soy sauce, rice wine, sesame oil, sake and sugar. Marinate the chicken thighs with the sauce for 20 minutes
- On the Midea InstaChef control panel, turn the menu knob until you reach the “Fry” function and press start
- Pour the marinade into the pot (without the chicken). Add the garlic and ginger
- Allow the sauce mixture to come to a boil for 30 seconds in order to vaporise the alcohol content in the sauce
- Cancel the “Fry” function and then add in the chicken pieces skin side up
- Place the lid on the Midea InstaChef
- Turn the menu knob until you reach the “Meat” function. Using the +/- buttons, adjust the time to 6 minutes
- Press start to begin cooking. Music will sound and the Midea InstaChef will start the countdown once the optimum pressure has been reached inside
- When the timer ends, the Midea InstaChef will beep and will switch to the “Keep Warm” function automatically.
- Let the Midea InstaChef naturally release on its own for 10 minutes
- Press the pressure release button to get rid of any excess pressure and then open the lid
- Set the chicken pieces aside and remove the ginger and garlic cloves
- Place the Midea InstaChef back on the “Fry” function. Mix the cornstarch with water and mix it into the sauce 1/3 at a time until the sauce has reach desired thickness
- Remove the sauce and place the chicken pieces back into the pot skin side down. Fry for a couple minutes until the skin starts to brown
- Brush the sauce over the chicken and sprinkle with sesame seeds if desired
- Serve with rice and enjoy!
