So you're dragging your feet and barely making it back home after a loooong day of work. Oh great, now you have to cook. I'm already starving, and McDonalds is just a block away... no, I mustn't give in!! Fine... I'll cook, I guess. Well, thank goodness for some thawed chicken drumsticks and my handy dandy pressure cooker!
Introducing, the fast, the easy, the awesomely tender... SOY SAUCE CHICKEN DRUMSTICKS with RICE.
Ingredients:
- Chicken drumsticks
- 1/3 cup Lee Kum Kee or Amoy chicken marinade
- 4-5 drops of sesame oil
- 1/3 cup Shao shing rice wine
- 1 pinch of Hondashi (optional)
- 1-2 Tbsp Sugar or honey
- 1 tsp of black or white pepper
(I prefer white, but I only had black pepper available at the time)
- 1/3 cup Chicken stock
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| Flavoring for the Chicken! |
Instructions:
1) Be sure you have some thawed or fresh chicken drumsticks.
2) You may choose to brine your chicken drumsticks the night before. If you don't want to brine, skip to step #4.
3) To brine, mix 4 cups water with 1/3 cup sugar and 1 Tbsp salt. Add some lemon slices and a few cloves of garlic to the brine mixture and add in your chicken. Brine for a few hours or overnight. When you are ready to cook the chicken, make sure you rinse the chicken thoroughly and pat very dry.
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| Ingredients to Brine! |
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| Brine away! |
4) Oil the pressure cooker pain and bring to a high heat.
5) Quickly brown the chicken on all sides
6) Throw in the mixture of flavoring the chicken into the pot after browning the chicken.
7) Shut the pressure cooker lid, allow to come to pressure level 2, and cook for 8 minutes.
8) Serve with rice.
