How to Summer Tasty Chicken Drumsticks Stewed with Black Vinegar and Star Anise in a Pressure Cooker

How to Summer Tasty Chicken Drumsticks Stewed with Black Vinegar and Star Anise in a Pressure Cooker Delicious, fresh and tasty.
Chicken Drumsticks Stewed with Black Vinegar and Star Anise in a Pressure Cooker. Great recipe for Chicken Drumsticks Stewed with Black Vinegar and Star Anise in a Pressure Cooker. I saw a recipe for pork belly stewed in black vinegar in a Chinese cook book. I used chicken drumsticks instead, which are lower in calories, and non calorie sweetener.
Heat the oil in a wide frying pan over a medium heat.
Meanwhile, pour the stock into a saucepan and bring to the boil.
Authentic Goan Chicken Vindaloo made in the Pressure Cooker or Instant Pot.
You can have Chicken Drumsticks Stewed with Black Vinegar and Star Anise in a Pressure Cooker using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Chicken Drumsticks Stewed with Black Vinegar and Star Anise in a Pressure Cooker
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It’s of Chicken drumsticks.
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Prepare of Shio-koji.
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You need of Garlic.
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You need of Sesame oil.
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You need of *Black Vinegar.
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It’s of *Soy sauce.
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It’s of *Water.
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You need of *Non-calorie sweetener.
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Prepare of *Mirin.
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You need of knob *Ginger.
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Prepare of *Red chili pepper.
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You need of *Star anise.
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You need of Quail eggs (canned is ok as well).
Vindaloo is a traditional Goan curry which is made with meat cooked in onions, ginger, garlic, along with lots of aromatic whole spices and the tanginess of vinegar.
Enjoy this dairy-free and gluten-free Chicken Vindaloo with rice or naan for a satisfying dinner!
Tender & juicy whole chicken packed with delicious flavors & soya aroma.
Adjust for medium heat; add sesame oil.
Chicken Drumsticks Stewed with Black Vinegar and Star Anise in a Pressure Cooker step by step
- Mix the drumsticks with shio-koji and leave to rest for a while. Peel the shells of the quail eggs. Check out.
https://cookpad.com/us/recipes/147921-boiling-guide-for-quail-eggs.
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Combine the * ingredients..
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Heat the sesame oil and garlic in a frying pan. Fry the marinated chicken until golden brown..
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Put the combined ingredients and chicken in a pressure cooker and cover with a lid. Put the cooker on a high heat and continue to heat until it starts to steam..
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After it starts to steam turn the heat to medium-low and continue to heat for a further 5 minutes. Turn off the heat and leave to sit until the pressure is completely released. If you do not have a pressure cooker bring to a boil first and continue to cook for 15 minutes..
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After the pressure has released add the quail eggs and boil for 5 minutes. You can buy already-cooked quail eggs in shops..
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I used the black vinegar in this photo. I also used non-calorie sweetener. You can use normal sugar and use 40 g of it if you do so..
When oil is hot, brown chicken in batches.
In a small bowl, whisk honey, soy sauce, water, garlic and pepper flakes; stir into pressure cooker.
The beauty of this Instant Pot Tuscan chicken stew recipe is that there is no saute step.
To cook the recipe, assemble the chicken, vegetables, chicken stock, wine, fennel seeds, salt and rosemary.
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