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Braised Ginger Chicken
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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01On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the garlic and ginger, then cook, stirring, until fragrant, about 30 seconds. Add fish sauce and sake, then bring to a gentle simmer. Nestle chicken in an even layer, slightly overlapping the pieces, if needed.
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Is there any specific time you should naturally release the pressure before switching to the vent position?