Chinese Take – Out Lacquered Legs – Instant Pot

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RECIPE:

1 Cup soy sauce
1/4 cup rice vinegar
6-10 chicken legs
1/4 cup granulated sugar
1 tsp grated ginger

Pour soy sauce and vinegar into the Pot. If you have a steam basket use that and place it into the Pot. You can also use the trivet that came with your pot. Pile the chicken legs into the basket or on the trivet. Lock the lid and make sure the VALVE is in the SEALED position. Cook on HIGH for 12 minutes. Do a quick pressure release. Using tongs to take out the chicken legs and placed on a lined rimed baking sheet. Remove the basket or trivet and put in the ginger and sugar and combine. Turn your oven to broil on high. Baste the legs with the sauce. Broil one side for about 2 minutes. Baste and turn the legs over and baste again. Broil until skin is crispy.