Pressure Cooker Chinese Soy Chicken Wings
- Servings : 3-4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
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- 1/3 cup (80 ml) low-sodium soy sauce
- 1/3 cup (80 ml) sake
- 1/3 cup (80 nml) chicken broth
- 2 teaspoons freshly ground ginger
- 1 garlic clove,peeled and pressed
- 2 pinches red pepper flakes
- 2 ½ pounds (1.5 kg) chicken wings with bony wing tips cut off
- 1/4 cup 960 ml) apricot jam
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 teaspoons Dijon mustard,Dijon mustard,
In a large mixing bowl,combine soy sauce,sake,chicken broth,ginger,garlic and red pepper. Mix well.
Add chicken wings and toss well to coat evenly with soy marinade. Cover and refrigerate for at least 23 hours or overnight. Stir twice to evenly coat wings with marinade.
Remove marinated chicken wings from refrigerator. Transfer together with marinade to 5-8 quarts (5-8 L) pressure cooker. Close and lock lid. Set burner heat to high. When the cooker reaches high pressure,reduce heat to low. Set a timer cook for 14-15 minutes.
Remove pressure cooker form the heat. Set aside for 5 minutes. Open pressure cooker with quick release method.
Transfer cooked chicken wings to a plate. Stir apricot jam into remaining liquid in pressure cooker.Mix well to melt. Pour in combine cornstarch and water mixture and stir well to thicken the sauce.
Return chicken wings to pressure cooker. Stir gently,using a wooden spoon,bringing wings on the top to the bottom to coat evenly with soy sauce.
Place pressure cooker over medium heat and cover without locking the lid. Simmer until sauce is thickened and translucent (for about 2 minutes)
Using a tongs,remove cooked chicken wings from pressure cooker. Transfer to a serving platter. Serve immediately.