Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Put the oil in the pressure cooker pot and lightly brown the chicken pieces. While they are browning, mix together the water, soy sauce, ground ginger, sugar, and fresh lemon juice and set aside. Place about 2 Tbsp of the greenest parts of the green onions into a small dish and set aside. Mix the cornstarch and water together until smooth and set aside. When the chicken pieces are nicely browned, pour in the soy sauce mixture and add the white and light green parts of the green onions. Stir into the chicken to coat the pieces with the sauce. Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 12 minutes. Remove pot from heat and cool. When the pressure has been reduced, open the pot and place back on the burner. Using a slotted spoon, remove the chicken pieces to a serving dish. Stir the cornstarch-water mixture once more and, while gently stirring the sauce, pour the cornstarch mixture into the sauce to thicken. Cook for 1 or 2 minutes on low heat and then add the sesame oil. Pour the sauce over the chicken and sprinkle the rest of the green onions over the top. Serve over fluffy white rice. Tender buttered broccoli spears with some sesame seeds sprinkled over the top are a tasty side-dish. Posted to IChef 11/1/96 by Cindy Hartlin Recipe by: Mrs. Gee @aol.com Posted to MC-Recipe Digest V1 #565 by Rooby on Apr 13, 1997
