Chicken Legs with Two Chinese Sauces Pressure Cooker Recipe

Chicken Legs With Two Chinese Sauces Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

DIPPING SAUCE 1

• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons low-sodium chicken broth
• 1½ tablespoons cold-pressed sesame oil
• ½ teaspoon Asian chili-garlic paste

DIPPING SAUCE 2

• 2 tablespoons balsamic vinegar
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons mushroom soy sauce
• 2 teaspoons grated peeled fresh ginger
• 1 drop Worcestershire sauce

CHICKEN

• 1 cup low-sodium chicken broth
• ½ cup water
• 1 strip orange or tangerine zest
• 2 green onions, trimmed
• 2 star anise pods
• 4 slices fresh ginger, crushed with the side of a knife
• 8 chicken drumsticks

Method

1. Combine the dipping sauce ingredients in two separate small shallow bowls
2. Set both aside for 30 minutes to let the flavors develop
3. In a 5- to 7-quart pressure cooker, combine the broth, water, zest, green onions, star anise, and ginger
4. Arrange the drumsticks in the liquid
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 6 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. Transfer the chicken to a small serving platter
13. Serve hot or refrigerate and eat cold with the dipping sauces

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