Cold Ginger Chicken – Easy Instant Pot Recipe

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The first time I tried this dish I was instantly hooked. It really woke up my taste buds! This asian dish of Chinese origin is usually served cold with steamed rice. But it can be served hot as well. Its super easy to make and you need only a few ingredients. I used chicken wings but you can use thighs, legs and breasts as well. We hope you enjoy this recipe!

INGREDIENTS:

2-3 lbs. chicken wings. (You can use drums, thighs, and breasts too)
3/4 cup chopped green onions
3/4 cup peeled and finely grated ginger
3/4 cup olive oil
1 teaspoon kosher salt
water

DIRECTIONS:

Chop green onions and finely grate ginger. Combine in a heat safe bowl and set aside. Place your chicken pieces in the instant pot and add a few green onion stalks and a couple of slices of ginger. Add water to cover chicken. Secure the lid and set to Manual for 15 minutes. While the chicken is pressure cooking, heat up 3/4 olive oil in a pan. To make sure it’s hot enough, I dip a chopstick in the heated oil. If it sizzles, then it’s ready. Put your chopped green onions and grated ginger in a heat safe bowl. In this video I used a pyrex bowl. Slowly pour the hot oil onto the ginger/green onion mixture. It will start to sizzle. Then add one teaspoon kosher salt and mix together. Cover and chill in refrigerator. Once the chicken is cooked, remove from pot and let cool for about 5 minutes. Then you can place into the refrigerator to chill. Once the chicken and ginger/onion/oil mix is chilled to your preference, it’s ready to serve. I like to enjoy it with fresh steamed rice with a bit of the ginger/green onion drizzled on top of the rice. I’ve had it served hot and it’s just as good!

Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://www.twinmusicom.org/