I’d like to start by giving myself a pat on the back for keeping my kitchen intact. A.W., L.C., and R.Y. got me an amazing pressure cooker for my birthday and until this meal, I had yet to really use it for anything other speed-cooking rice. This is because pressure cookers are scary and if handled incorrectly, can turn into bombs and explode (don’t google “pressure cooker” with “bomb”, just don’t do it).
I had a set of chicken thighs and legs in my freezer that I had to use and was so tired of my honey-soy glazed version that I make so often now so decided to experiment with something totally new. I was also feeling lazy and wanted something fast and easy. The internet told me that fast, easy, juicy and flavorful chicken is inseparable from the pressure cooker. Feeling extra brave, I decided to just go for it. I found this Thai Chicken recipe here and modified the recipe so I didn’t have to buy any new ingredients.
1 tablespoon of canola oil
4 chicken thighs
4 chicken legs
1/2 cup of chicken broth
1/4 cup of peanut butter
1 tablespoon of sesame oil
1/4 cup of soy sauce
2 tablespoons of lemon juice (didn’t have lime juice)
2 tablespoons of chili powder (didn’t have chili flakes)
2 tablespoons of ground ginger (added a lot more than original recipe because I’ve been really into ginger lately)
1 tablespoon of corn starch
2 tablespoons of water
1/4 cup of chopped spicy peanuts
lots of scallions
First, I browned the meats in a heated wok with canola oil.
During browning, I made my own chicken broth with this msg-concentrated broth mix. Sorry, not all of us have a gallon of homemade chicken broth in the fridge all the time.
After the chicken was browned on all sides, I dumped it into the pressure cooker. I also poured in all of the fat and juices from the browning. Mo fat mo flavor… I then added in my sauce and mixed it all together. I chose the “MEAT” option on my pressure cooker (I imagine that translates to “high pressure”) and entered 9 minutes into the timer.
While the chicken was cooking in the pressure cooker, I prepped my chopped peanuts with this bag of Huang Fei Hong peanuts. These peanuts are numbingly spicy… super addicting. My mom always brings me bags of these peanuts when she visits because LAW once mentioned he liked them. It’s kind a joke now because my mom always brings us peanuts as gifts… If you’re unlucky and don’t have a peanut-bringing-mother, you can get them from Amazon.
About 15 to 20 minutes later (the pressure cooker always takes a while to get to “high pressure” mode), the chicken was ready. I took out the chicken and garnished it with the peanuts and chopped scallions. I also mixed the cornstarch with water and thickened the sauce before pouring over the chicken. The result was a juicy, super tender, nutty and spicy chicken. LAW said the sauce could have used a little more sweetness. Next time, I’ll add some rock sugar… otherwise, I thought the recipe was pretty successful. The chicken and sauce tasted great with a steaming bowl of rice. Because the peanut sauce was so filling, I ended up having leftovers for lunch too.