Tuesday, August 16, 2016

JGE 109 - Pak Cham Gai Fan – aka Chinese-Style Steamed Chicken

Good Day,

I really, really, really like my new Instant Pot. Last night I tried to make Pak Cham Gai Fan – otherwise known as Chinese-Style Steamed Chicken.

My prime ingredient included -

1 large boneless/skinless Chicken breast

marinated in -

2 tbsps Regular Soya Sauce
2 tbsps Dark Soya Sauce
1 tbsp Shoaxing Wine
1 tbsp Sesame Oil
1 tsp Salt
1 tsp White Pepper

I added 3 cups of Jasmine Rice, rinsed, and 3 1/2 cups of water to the inner pot.

I followed the instructions directions from Happy Noodle TV and added

4 Spring/Green Onions
8 Garlic Cloves
2 Inches Ginger
150 g Shitake Mushrooms
3 Star Anise, (not sure of the plural)

It’s supposed to be an 11-minute Instant Pot recipe.  I followed the instructions and used the manual settings on high pressure.  I was expecting the typical pressure cooker steam whistling.  There wasn't any.  So I repeated the process again.

Well lo and behold every turned out okay.  The chicken was cooked.  The rice was cooked.  I plated the meal with chicken and rice topped with some Dark Soya Sauce and Toasted Sesame Seeds.  I added a teaspoon of Hot Pepper Sauce, the one I made from Habaneros.  I also steamed some Baby Bok Choy.

Supper was terrific.  (But I am looking for that burst of steam.  Maybe I am wrong.)

My blood sugar dropped 13 points this morning moved up 2 points to 107 mg/dL.

Right. I am sold on the Instant Pot.

Jim's gotta eat. Be healthy,


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