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Recipe Category: Chicken
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Ingredients
Recipe for: San Bei Ji
Serves 6
Active Time 10 minutes
Saute; Pressure/Manual (High) Natural/Quick Release
- ¼ cup toasted sesame oil
- 6 dried red chiles
- ¼ cup crushed garlic cloves
- 2 tablespoons julienned fresh ginger
- 2 pounds boneless, skinless chicken thighs, halved
- ¼ cup soy sauce
- ¼ cup rice wine or pale dry sherry
- salt
- ¼ cup chopped fresh Thai basil or sweet basil
- ½ teaspoon xanthan gum, or 1 tablespoon cornstarch mixed with 1 tablespoon water
Method
- Select SAUTE on the Instant Pot
- When the pot is hot, add the sesame oil
- When the oil is hot, add the chiles, garlic, and ginger
- Cook, stirring frequently, until the ginger and garlic are just starting to crisp, about 2 minutes
- Select CANCEL
- Add the chicken, soy sauce, and rice wine to the pot and season with salt
- Stir to combine
- Secure the lid on the pot
- Close the pressure-release valve
- Select MANUAL and set the pot at HIGH pressure for 7 minutes
- At the end of the cooking time, allow the pot to stand undisturbed for 10 minutes, then release any remaining pressure
- Select SAUTE on the Instant Pot
- Add the basil and stir to combine
- When the mixture comes to a boil, sprinkle over the xanthan gum (or stir in the cornstarch slurry) and simmer until slightly thickened, 3 to 4 minutes
- Select CANCEL
- Serve
Full List of Chicken Recipes
Full List of Instant-Pot Recipes
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