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Braised Ginger Chicken

Braised Ginger Chicken

By Julie RackowApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1 hour 10 minutes
  • Slow Cook Time
    4¼ to 5¼ hours
  • Active time plus cooling
    20 minutes active
  • Rating

This simple chicken braise was inspired by a recipe in “The Slanted Door” by Charles Phan, chef/owner of the San Francisco restaurant by the same name. A generous amount of ginger and garlic, cooked only with sake, a splash of fish sauce and the chicken's natural juices, creates a meaty, aromatic broth that's made into a sauce to finish the dish. A mandoline makes quick work of slicing the ginger, but a chef’s knife works, too. Fragrant jasmine rice is the perfect accompaniment, along with coarsely cracked white or black pepper.

Tip

Don't forget to remove the skin from the chicken thighs. This prevents the cooking liquid, which is made into a sauce to finish the dish, from becoming too greasy. Don't worry about removing the ginger slices after cooking. Pressure-cooking tenderizes the ginger's fibrousness and mellows its fire.

Ingredients
  • 1

    tablespoon grapeseed or other neutral oil

  • 5

    medium garlic cloves, roughly chopped

  • 3

    inch piece fresh ginger (about 2 ounces), peeled and sliced into thin coins

  • 4

    teaspoons fish sauce

  • ½

    cup sake

  • 3

    pounds bone-in, skin-on chicken thighs, skin removed, trimmed

  • 1

    tablespoon cornstarch

  • 5

    scallions, thinly sliced on the diagonal, white and green parts reserved separately

  • 1

    Fresno or serrano chili, halved, seeded and thinly sliced

  • 1

    teaspoon unseasoned rice vinegar

Step 1

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the garlic and ginger, then cook, stirring, until fragrant, about 30 seconds.

Add fish sauce and sake, then bring to a gentle simmer. Nestle chicken in an even layer, slightly overlapping the pieces, if needed.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 10 minutes.

When pressure cooking is complete, allow the pressure to reduce naturally, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using tongs, transfer the chicken to a serving dish and cover with foil to keep warm; set aside. In a small bowl, whisk together the cornstarch and ¼ cup of the cooking liquid until smooth, then stir the mixture into the pot along with the scallion whites and half of the scallion greens.

Select Normal/Medium Sauté. Bring to a simmer and cook, stirring constantly, until lightly thickened, about 1 minute. Stir in the chilies and vinegar, then spoon the sauce over the chicken and sprinkle with the remaining scallion greens.