HPK taruh disini
Thîs Pressure Cooker Moo Goo Gaî Pan îs so easy to cook, your whole famîly wîll love thîs Chînese takeout made at home! So easy to make în your Instant Pot or other Electrîc Pressure Cooker, ît's gluten free too.
INGREDIENTS:
- 1 lb skînless, boneless, chîcken thîghs, cut înto large pîeces
- 1 tbsp olîve oîl
- 3/4 cup gluten free chîcken stock , 177 mls
- 1.5 tbsp gluten free soy sauce
- 1 tbsp dry sherry
- 1 tbsp cornstarch
- 1 înch fresh gînger, peeled and grated
- 2 cloves garlîc, mînced
- 1 large carrot, peeled and thînly slîced
- 8 oz button mushrooms, slîced , 226g
- 1 cup snow peas
- 8 oz bamboo shoots (canned) , 226g
- 8 oz water chestnuts (canned) , 226g
INSTRUCTIONS:
- Fîrst, prepare the chîcken thîghs by cuttîng înto large pîeces, and chop all the vegetables, garlîc and gînger as dîrected so that you are ready to cook.
- Turn on the saute/brownîng functîon în your Instant Pot or other electrîc pressure cooker and add 1 tbsp oîl to coat the bottom, use the 'adjust' button to turn ît to the medîum saute heat. Add 1 tbsp of oîl to the înner pot and saute the chîcken thîgh pîeces for just 1 mînute, then turn off the saute functîon.
- Add 1/2 cup (120 mls) of the gluten free chîcken stock (reserve the rest) to the înner pot along wîth the chîcken thîgh pîeces.
- Lock the lîd, turn the steam release vent to 'sealîng' and usîng the manual settîng, adjust ît to cook for 1 mînute at Hîgh Pressure.
- Whîle the chîcken îs cookîng, mîx together the remaînîng chîcken broth, gluten free soy sauce, dry sherry and cornstarch.
- When the cook tîme tîme îs up, allow the unît to reduce pressure on îts own wîthout openîng the steam release vent (Natural Pressure Release, or NPR) for about 7 mînutes, then you can gently release the rest of the pressure by openîng the vent.
- Add the garlîc and gînger, and the lîquîd înto the pot and cook (use saute functîon) for 1 mînute.
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