Ming Tsai shows us the technique of breaking down chicken with this delicious recipe as featured on Episode 15 of Simply Ming.
In a pressure cooker over medium- high heat, add the oil.
Season the chicken with salt and pepper, and add to the pressure cooker, skin-side down. Cook until skin is golden brown, about 8 to 10 minutes. Transfer the chicken to a plate and reserve.
Add pancetta, ginger, garlic, red onion, carrot, celery, jalapeño and edamame to the pressure cooker. Allow to sweat for about 3 minutes.
Deglaze with the tamari and add enough water to submerge both the vegetables and chicken pieces. Taste the cooking liquid and adjust the seasoning if necessary. Return the chicken to the pressure cooker, submerging it. Cover the pressure cooker with the lid, sealing it tightly. Bring to a simmer, and cook 15 to 20 minutes from when the pressure cooker steams.
After the cooking time, rinse the lid under cold water to release the steam and carefully open the pressure cooker. Pour the braise into a serving bowl and garnish with the curried leeks.
Place all of the ingredients to the Actifry and set timer for 15- 20 minutes. Stir once during cooking. Serve with braised chicken.
Beverage Pairing: Brunello di Montalcino
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[quote=Caren10]They often eat vegetables and fruits as normal meal and dessert but they drink a lot of fruits and veges drinks too. Drinking water helps a lot in losing weight. There were times, I was over-weighted, and natural foods really help me in addition to useful tips from friends. I’ve got cellulite at that time; I used coffee to treat them.[/quote] You use coffee to treat cellulite? yeah i guess juicing and eating fruits and vegetables both have the same effects in dieting ..
» 16h ago