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Instant Pot

Braised Ginger Chicken

4 Servings

FAST: 1 hour 10 minutes
Slow: 4¼ to 5¼ hours 20 minutes active

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This simple chicken braise was inspired by a recipe in “The Slanted Door” by Charles Phan, chef/owner of the San Francisco restaurant by the same name. A generous amount of ginger and garlic, cooked only with sake, a splash of fish sauce and the chicken's natural juices, creates a meaty, aromatic broth that's made into a sauce to finish the dish. A mandoline makes quick work of slicing the ginger, but a chef’s knife works, too. Fragrant jasmine rice is the perfect accompaniment, along with coarsely cracked white or black pepper.

4

Servings

Tip

Don't forget to remove the skin from the chicken thighs. This prevents the cooking liquid, which is made into a sauce to finish the dish, from becoming too greasy. Don't worry about removing the ginger slices after cooking. Pressure-cooking tenderizes the ginger's fibrousness and mellows its fire.

FAST: 1 hour 10 minutes
Slow: 4¼ to 5¼ hours

20 minutes active

Ingredients

  • 1

    tablespoon grapeseed or other neutral oil

  • 5

    medium garlic cloves, roughly chopped

Directions

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Reviews
Jovanna K.

Is there any specific time you should naturally release the pressure before switching to the vent position?

Gisela H.

I let it vent completely on it's own, which took 10-15 minutes. Chicken was wonderfully tender.

Gisela H.

I used ground ginger and chili flakes, as I didn't have fresh, and it was great. I also used chicken breast, as that's our preference. The sauce was subtle yet multifaceted.