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,