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Categories:
chicken sunflower oil salt ground black pepper water chicken broth sunflower oil onion green onions garlic ginger root soy sauce rice wine vinegar sesame oil rice bok choy
Viewed: 77 - Published at: 9 years agoIngredients
- 1/2 chicken, cut into parts
- 1 tbsp sunflower oil
- 1 dash sea salt
- 1/4 tsp freshly ground black pepper
- 1 cup water
- 2 cup chicken broth
- 1 tbsp sunflower oil
- 1 small onion, coarsely chopped
- 3 green onions, sliced
- 1 tbsp garlic, minced
- 1 tbsp ginger root, minced
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp sesame oil
- 1 cup cooked rice
- 1 head bok choy, coarsely chopped
Method
- Heat first tablespoon oil in pressure cooker.
- Brown chicken pieces on all sides, then add salt and pepper.
- Cook at pressure for 10 minutes; cool quickly.
- Allow chicken to cool while preparing other ingredients.
- Save cooking liquid.
- Add enough chicken broth to reserved liquid to make 4 cups total.
- Add garlic, ginger root, soy sauce, rice vinegar, and sesame oil to broth.
- Heat second tablespoon of oil in a soup pot.
- Saute onions until tender.
- Add broth mixture and bring to boil.
- Chop cooked chicken.
- Add with remaining ingredients and simmer for about 5 minutes.
