Ingredients:
3 chicken thighs, skin-on and bone-in
1 Chinese Cantonese chicken marinade spice pack
1 tablespoon cooking wine (Shaoxing wine is recommended)
3 tablespoons peanut oil
1 thumb-sized piece of ginger, thinly sliced
4 scallions, cut into 2-inch pieces
Chicken Preparation
Rinse the chicken thighs under cold water and pat them dry with paper towels. This helps the marinade stick better.
Marinade Preparation
In a large bowl, add the contents of the Chinese Cantonese chicken marinade spice pack.
Pour in the cooking wine and peanut oil. Mix well to combine into a smooth marinade.
Add the chicken thighs to the bowl, ensuring they are evenly coated with the marinade. Use your hands to massage the marinade into the chicken for an extra flavorful touch.
Let the chicken marinate for at least 30 minutes at room temperature. For deeper flavor, marinate in the refrigerator for 2-4 hours or overnight if you have the time.
Ginger and Scallions Preparation
Thinly slice the ginger and cut the scallions into 2-inch pieces. These aromatics will enhance the flavor of your chicken.
Mix Ingredients and Cook
Turn on your Instant Pot and select the 'Sauté' function. Once hot, add a tablespoon of peanut oil.
Add the sliced ginger and scallions to the pot, stirring for 1-2 minutes until fragrant.
Place the marinated chicken thighs in the pot, skin side down. Sauté for 2-3 minutes until the skin is golden brown.
Flip the chicken thighs and sauté the other side for an additional 2 minutes.
Pressure Cook
Pour any remaining marinade from the bowl into the Instant Pot.
Add 1/4 cup of water to ensure there is enough liquid for pressure cooking.
Secure the lid on the Instant Pot and ensure the valve is set to 'Sealing.'
Select the 'Pressure Cook' or 'Manual' setting and cook on high pressure for 10 minutes.
Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes before performing a quick release.
Rice Cooker
Close the rice cooker lid and select the 'Cook' or 'White Rice' setting. The chicken will cook as the rice cooker runs its cycle, which typically takes about 25-30 minutes.
Serve:
Carefully open the lid and check that the chicken is cooked through (internal temperature should be at least 165°F or 74°C).
Transfer the chicken thighs to a serving plate, spooning the flavorful sauce from the pot over the top.
Garnish with fresh scallions and thin slices of ginger if desired.
Tips for Serving:
Serve your Cantonese marinated chicken over a bed of steamed jasmine rice or cauliflower rice for a keto-friendly option.
Pair it with a side of stir-fried vegetables or a simple cucumber salad for a refreshing balance.
Enjoy the rich, aromatic flavors of this Chinese Cantonese marinated chicken dish, effortlessly prepared in your Instant Pot! Happy cooking!
