In an Instant Pot, Asian-style braised chicken with ginger and soy sauce is quick and easy to make. It only needs four main ingredients and 8 minutes.
GINGER SOY CHICKEN
As you might expect, ginger and soy sauce are two essential things in Asian cooking. Ginger gives meat, like chicken, an earthy taste and smell.
When you cook chicken with ginger and soy sauce, you will get the best chicken dinner ever.
An Asian dish called ginger soy chicken is what I always make when I’m at home. You could use a skillet, wok, Chinese clay pot, or slow cooker to make it on the stove. You may also use an Instant pot or a slow cooker to make it.
The chicken is soft and tender, and the sauce is savory and delicious.
I used my Instant Pot for this dish because it cooks the chicken in just 8 minutes.
It’s quick and easy, and the chicken is moist, tender, and virtually fall-off-the-bone delicious. I use chicken drumsticks and wings to make this dish, but you can use any part of the chicken you choose.
Ginger adds a beautiful aroma and flavor to the dish, rounded out by soy sauce and sweet soy sauce.
You can purchase sweet soy sauce here if you’re not already familiar with it. You’ll want to use it on everything, I guarantee it.
The average number of calories in one serving?
- Each serving of this recipe contains only 409 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of healthy and quick recipes to prepare on a weeknight.
- Three dashes of ground white pepper
- Three tablespoons of sweet soy sauce
- One tablespoon oil
- One teaspoon of sesame oil
- 1 inch (2cm) piece of peeled ginger, sliced into pieces
- One stalk scallion, cut into 2-inch lengths
- 1 1/2 lbs. of chicken wings and drumsticks (you may use chicken breast or chicken thighs)
- 1/2 cup water
- Two tablespoons of soy sauce
- Cut the drumsticks in half or thirds, depending on the size of the instrument.
- To begin sautéing, switch your Instant Pot to the Saute setting. Add the cooking oil as soon as the pot reaches a temperature where the chicken won’t stick.
- To begin browning the chicken, place it in a heated pan. (if they stick to the pot too much, you may use a nonstick skillet for pan-searing or skip this step.) Toss in the ginger and let it cook for a few minutes. Toss the sesame oil and water into the soy sauce and sweet soy sauce. Set the timer for 8 minutes, then release the pressure naturally.
- When you hear the beep, press the Quick Release button. Once the valve has dropped, carefully remove the cover, add the scallion, and serve right away. Turn on Saute mode if the sauce is too runny and reduce it for about a minute.
- Chicken wingettes, drummettes, and drumsticks were all used in this recipe. The drumsticks are frequently cut into two or three pieces for Asian cooking. You can use only the wings or all of the drumsticks. Pressure cook whole drumsticks for 10 minutes if using a pressure cooker. Instead of using sweet soy sauce, you can use three soy sauces and one tablespoon of sugar. I used an Instant Pot 6-quart.
- Make this Ginger Soy Chicken in a slow cooker or on the stovetop if you don’t have an Instant Pot. On high heat, cook for three hours in a slow-cooker.
- To cook the chicken on the stove, you have to pan-fry it. Cook the chicken until it’s cooked at a low-temperature simmer. Instead of utilizing the Saute Mode, you can sear the chicken in a nonstick skillet. Optionally, you may skip this step.