IP Japanese Curry IP

Japanese Curry

https://www.justonecookbook.com/pressure-cooker-japanese-curry/

INGREDIENTS

3 onions

1 ½ carrots

3 Yukon gold potatoes (Tip: Russet potatoes would break down too easily)

2 cloves garlic

1 tsp ginger

1 ½ lb boneless skinless chicken thighs (680 g)

salt (kosher or sea salt; use half if using table salt)

Freshly ground black pepper

1 Tbsp neutral flavor oil (vegetable, canola, etc)

3 cups chicken stock/broth (720 ml)

1 package Japanese curry roux (8.4 oz, 240 g) (See Notes for homemade curry roux recipe)

1 Tbsp ketchup

1 Tbsp soy sauce

Furkujinzuke (red pickled daikon) (for garnish)

INSTRUCTIONS

Gather all the ingredients.

Cut the onions into halves and cut the halves into 5 wedges.

Peel the carrot and cut into bite sizes. I use Japanese cutting technique called “Rangiri”. Cut the carrot diagonally while rotating it a quarter between cuts. This not only results in an attractive shape that is good for stews and simmered dishes, but also gives the pieces bigger surface space to absorb seasonings quicker.

Peel the potatoes and cut into quarters. Soak in water to remove starch.

Mince the garlic and grate ginger.

Cut the meat into bite size pieces (I use Japanese cutting technique “Sogigiri”). Season with kosher salt and freshly ground black pepper.

Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil.

When the pot is hot, add the onion, minced garlic and ginger.

Add the chicken to the pot and coat with oil.

Add carrot and potato to the pot and mix well.

Add 3 cups (720 ml) chicken broth and curry roux from one box (8.4 oz, 240 g). I use ½ package mild and ½ package medium spicy. Use spatula to push down some ingredients but keep the curry roux blocks on top (no mixing). If you use homemade roux, add it after pressure cooking is done.  Homemade roux is more runny and it goes to the bottom of pot easily and can burn while cooking.

Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop sauté. Press the “meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.

If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.

When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR let the pressure release naturally (takes about 15 mins).

Unlock the lid and add 1 Tbsp ketchup and 1 Tbsp soy sauce (if you use homemade curry, add it before ketchup and soy sauce.  Change to saute mode for additional 5 minutes until homemade curry roux blends well). Mix well and make sure all the curry roux has been dissolved. Transfer to a serving dish. Garnish with Fukujinzuke (red daikon pickles).

Brownies

Best Chewy Fudge Brownie Squares

9x9 pan

https://thestayathomechef.com/brownie-recipe/?epik=dj0yJnU9QmJZbnpOZ211aG9PN3RpVHVFSXlORlhURVFDRl9vVTQmbj1PTmRKQ2xsdXJvaFhYY3czVV9PNnl3Jm09MyZ0PUFBQUFBRjJHMnZz

Ingredients

1/2 cup + 2 tablespoons salted butter melted

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup melted milk chocolate chips

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 cup milk chocolate chips

Instructions

Preheat oven to 350 degrees F. Line a metal 9x9 pan with parchment paper.

Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.

Add in eggs and vanilla extract. Whisk 1 minute.

Whisk in melted chocolate until combined and smooth.

Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.

Pour into prepared pan and smooth out.

Bake in the preheated oven for 40 minutes. Let cool in pan 30 minutes before slicing.

IP chao ga IP

Ingredients

¾ cup (173 g) Jasmine rice (using standard 250 ml cup)

6.5 - 7 cups hot water (using standard 250 ml cup)

5 – 6 chicken drumsticks

1 tablespoon ginger, sliced into strips

Green onions for garnish

Salt to taste

1 tbsp fish sauce

High pressure 30 mins, NPR

Instructions

Rinse 173g (3/4 standard cup) of rice in the pot under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Drain well.

Add ginger, 5-6 chicken drumsticks and 6.5 - 7 cups of cold water (using standard 250 ml cup) into the pot. Do not add salt at this point. (The ratio is 1 cup rice to 9 - 9.75 cups of water)

Close the lid immediately and cook at high pressure for 30 minutes + Natural Release in an Electric Pressure Cooker.

Open the lid carefully. The congee will look watery at this point.

Heat up the pot (Instant Pot: press Sauté button), stir until desired thickness & consistency. Season with salt.

Use tongs and fork to separate the chicken meat from the bones (they literally fall off the bone) and remove the chicken bones and skin (if desired).

Remove congee from heat and garnish with green onions.

Serve immediately.

Ginger Chicken

2-inch section fresh ginger
1 lb boneless skinless chicken thighs
1 tsp oyster sauce
2 Tbsp fish sauce
2 garlic cloves, minced
1/4 small onion, finely diced
1/2 Tbsp Caramel Sauce
1 Tbsp vegetable oil
1/2 cup water
1/4 tsp ground black pepper
1 green onion, finely chopped

Directions

Peel the ginger.  Cut ginger into thin slices and then into strips.

Cut chicken thighs into bite-sized pieces.

In a medium bowl combine chicken with oyster sauce, fish sauce, half of the minced garlic, half of the minced onions, caramel sauce and 1/4 of ginger strips.  Marinate in the refrigerator for 15-20 minutes.

Heat wok over Medium-High heat and when hot add vegetable oil.   Add the remaining onions and garlic and stir fry for 15 seconds.  Add the chicken to the wok and leave the marinade behind.  Spread the chicken in the wok in a single layer.  Cook on each side for 2 minutes.

Add the remaining marinade and water and combine with the chicken.   Cook on Low heat for 5 minutes, stirring occasionally.  Add the remaining ginger and toss together.  Cook for another 2 minutes.  Turn off the heat.  Add the black pepper and green onions.