Name: Instant Pot Soy Sauce Chicken with Gai Lan
Total time: 45 min
Yield: Serves 4
Cuisine: Chinese, Asia
Ingredients: ¼ cup soy sauce; 3 tablespoons Shaoxing wine or dry sherry; 2 tablespoons packed brown sugar; 5 garlic cloves, minced; 1 tablespoon grated fresh ginger; ½ teaspoon Sichuan chili powder; ½ star anise pod; 4 (5- to 7-ounce) bone-in chicken thighs, trimmed; 1 1/2 pounds gai lan, florets and leaves chopped, stalks cut into 3-inch lengths and halved lengthwise; 3 scallions, sliced thin on bias; 1 tablespoon toasted sesame oil

Why This Recipe Works

We created the superflavorful braising liquid with Shaoxing wine, soy sauce, star anise, and ginger. Pressure cooking for a mere 9 minutes trapped in all those sweet, salty, and spicy flavors to deeply infuse the chicken thighs. While the chicken rested, we stirred gai lan into the remaining liquid in the pot. Cooking the gai lan in stages allowed the long, slender stalks and small florets to stay crisp- tender, while the broad leaves wilted for a satisfying contrast. A sprinkle of scallions added a fresh finish, while a drizzle of toasted sesame oil added a nutty note. If you can't find Sichuan chili powder, you can substitute gochugaru. Another option is ½ teaspoon ancho chile powder plus a pinch of cayenne pepper. Quarter lengthwise gai lan stalks that are greater than 1 inch in diameter at the base.

Before You Begin

If you can't find gai lan, broccolini is a good substitute; separate stems and tops, and halve lengthwise any stems thicker than ½ inch in diameter at the base. Add ½ cup water to the pot with the broccolini stems, and increase the cooking time for the stems to 7 minutes.

Instructions

Combine soy sauce, wine, sugar, garlic, ginger, chili powder, and star anise in Instant Pot. Add chicken, turn to coat, and arrange skin side down. Lock lid into place and close pressure- release valve. Select high pressure-cook function and cook for 9 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to plate and discard skin, if desired. Tent with aluminum foil and let rest while preparing gai lan.

Stir gai lan stems into cooking liquid, partially cover, and cook, using highest sauté function, until crisp-tender, about 3 minutes. Stir in gai lan leaves and florets, 1 handful at a time, and cook until bright green and wilted, 2 to 3 minutes.

Using slotted spoon, transfer gai lan to serving platter and top with chicken. Spoon some of remaining cooking liquid over top, sprinkle with scallions, and drizzle with oil. Serve.