Place two chicken quarters (bone-in, skin-on), 6 garlic cloves (bruised and peeked), 2 inches of fresh ginger (peeled, bruised, and cut into 3-4 chunks), and 3 scallions (trimmed and halved) in a large pressure cooker. Cover with water (about 10 cups), leaving at least one inch below the “max fill” line. Leaving the cover off,… Continue reading Korean-style slow cooked mild chicken soup with daikon and cellophane noodles, pressure cooker version
Tag: chicken
Pressure cooker chicken biryani
We tried this instant pot recipe with our stove-top pressure cooker: https://myheartbeets.com/instant-pot-chicken-biryani/ Based on our pantry, we used three boneless skinless chicken breasts instead of thighs. This was the first time we used ghee (clarified butter), and we accidentally burned the cashews and golden raisins because we didn’t realize the ghee heated up so quickly.… Continue reading Pressure cooker chicken biryani
Chicken dill soup from scratch, pressure cooker style
I tossed this together based on our pantry: first, place two large bone-in, skin-on chicken breasts (about 2.5 lb) in a large (8 qt) pressure cooker. For aromatics, add 1 large onion (peeled and quartered), 7-8 garlic cloves (peeled and slightly crushed), 3 stalks celery (mainly the leafy tops, cut into 3-inch lengths), 2 carrots… Continue reading Chicken dill soup from scratch, pressure cooker style
Palestinian roast chicken with sumac and red onion (mussakhan)
Details here: https://piglettedc.tumblr.com/post/186127386521/palestinian-roast-chicken-with-sumac-and-red-onion After roasting the chicken for 1 hour at 350, we soaked up excess liquid from the red onions and then broiled on low until the chicken and onions were browned. Instead of frying the pine nuts, we toasted them on a foil-lined sheet in the toaster oven at 300 until slightly browned.… Continue reading Palestinian roast chicken with sumac and red onion (mussakhan)
Cardamom chicken (masala murgh)
Details here: https://rasamalaysia.com/cardamom-chicken-masala-murgh/ We modified slightly by reducing the cayenne from ¾ tsp to ½ tsp. We also found the quartered tomato hard to mash with merely a fork; we finally resorted to using a potato masher. This recipe took us almost an hour to make, from prep to finished dish. (May 2019)
Vinegar-braised chicken legs with shiitakes, star anise, and dried fruit, pressure cooker style
We tried this recipe: https://www.bonappetit.com/recipe/vinegar-braised-chicken-legs Our modifications: first, to cut down cooking time, we used a large (10 qt) pressure cooker. Second, based on our pantry, we used 10 skin-on drumsticks (about 2.5 lb) instead of 4 drumsticks and 4 thighs. We also substituted 6 dried apricots for 1/3 golden raisins and 2 small dried… Continue reading Vinegar-braised chicken legs with shiitakes, star anise, and dried fruit, pressure cooker style
Hanjan Restaurant’s Korean chicken wings
We had 5 leftover wings (each split into 2 joints, for 10 total pieces), so we felt inspired to try a NYT recipe. Details here: https://cooking.nytimes.com/recipes/1016872-hanjan-chicken-wings Our modifications: first, the marinade proportions are: ¼ cup low sodium soy sauce, 3 Tbsp sake, nearly 1 Tbsp mirin, and 1 Tbsp minced fresh garlic (we kept the… Continue reading Hanjan Restaurant’s Korean chicken wings
Persian-inspired chicken broth, pressure-cooker style
We followed this Nigella Lawson recipe for Cold Cure Soup: https://cooking.nytimes.com/recipes/11994-cold-cure-soup Our modifications: first, we converted this 1.5 hour stovetop recipe into a 40 min pressure cooker recipe. This is how: place 3 lb chicken wings, 1 lb skinless boneless chicken breasts (about 2, which are not part of Nigella’s recipe), one 3-inch peeled fresh… Continue reading Persian-inspired chicken broth, pressure-cooker style
Mexican-style oven-roasted chicken with cumin, cayenne, and citrus
Details here: https://cooking.nytimes.com/recipes/6500-chicken-thighs-with-cumin-cayenne-and-citrus We used 2 lb skinless, bone-in chicken thighs that we lightly scored. We reduced the cayenne to ¼ tsp and used the juice of two limes (which probably exceeded 2 Tbsp). We oven-roasted at 425 for 1 hour and served with oven-roasted broccolini, recipe here: http://piglettedc.tumblr.com/post/177041048526/oven-roasted-broccolini-preheat-the-oven-at-450. We used a foil-lined baking sheet and… Continue reading Mexican-style oven-roasted chicken with cumin, cayenne, and citrus
Filipino chicken ginger rice soup, pressure cooker style
Place 1 medium chicken (about 3.75 lb) in the bottom of a large pressure cooker. Slice about 2 “hands” of fresh, skin-on ginger (about ½ lb) into ½ inch slices, and toss them into the pressure cooker, then add water to cover chicken, taking care to stay below the “max fill” line of the pressure… Continue reading Filipino chicken ginger rice soup, pressure cooker style
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