HK onion chicken

By duckieq

Ingredients

• POT IN POT RICE:
• 4 (1.5lb) chicken thighs , bone-in, skin-on
• 1 medium onion , sliced
• 2 garlic cloves , chopped
• 1 cup frozen mixed vegetables
• ½ cup unsalted chicken stock
• 1 tablespoon unsalted butter
• 1 tablespoon + 1 teaspoon regular soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar
• Salt + black pepper
• 1 cup Jasmine rice
• 1 cup cold water
• THICKENER:
• 2.5 tablespoons cornstarch
• 3 tablespoons cold water

Preparation

Step 1

Brown Chicken Thighs or Chicken Breasts: Heat up Instant Pot using Sauté More function. Wait until it says HOT. Pat dry chicken with paper towel and season one side gently with salt + black pepper. Add in 1 tbsp unsalted butter, then quickly add in chicken to prevent the butter from burning. While one side is browning, season the other side with more salt + black pepper. Brown first side for 3.5 minutes, then the other side for 2 minutes. Set the chicken aside.
Saute Onion & Garlic: Add in sliced onion, then saute for 3 minutes. Add in chopped garlic, then saute for another 30 seconds.
Deglaze Instant Pot: Pour in ½ cup unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
Pressure Cook HK Onion Chicken: Add 1 tbsp tomato paste, 1 tbsp + 1 tsp regular soy sauce, 1 tsp sugar, and 1 tsp Worcestershire sauce. Give it a quick mix. Add browned chicken back into the Onion Sauce.
If you want to cook rice at the same time - Use Pot-in-Pot Method: Place a trivet in Instant Pot, then layer a stainless steel bowl with 1 cup (230g) Jasmine rice + 1 cup cold water.
Close lid, then Pressure Cook:
-With Pot in Pot Rice: High Pressure for 5 minutes, then Natural Release 10 minutes
-Without Pot in Pot Rice: High Pressure for 6 minutes, then Natural Release 10 minutes
Thicken Onion Sauce: Set aside the bowl of rice, trivet, and chicken. Bring the onion sauce mixture back to a boil using the "Saute" button. Add 1 cup frozen mixed vegetables in the onion sauce to heat them up. Mix 2.5 tbsp cornstarch with 3 tbsp cold water in a small mixing bowl. Add the cornstarch mixture one third at a time to thicken the onion sauce until desired thickness. Taste and adjust seasoning with more salt
Serve: Add rice on serving plate, mixed vegetables on the side, then layer the chicken beside the rice, and drizzle some HK Onion Sauce on top of the chicken.