![]() ![]() Want to use frozen Broccoli? Thaw the frozen Broccoli first and drain the excess water.Add back the steamed florets while thickening the sauce. Want Soft Tender Broccoli? Pressure Cook the florets separately on a steaming basket along while pressure cooking the chicken.Cook time for cubed chicken pieces: 3 mins/ QPR for regular chicken and 1 min/QPR for organic farm fresh chicken.Measuring Units Used, 1 cup = 240 ml & 1 teaspoon = 5 ml.However, if you prefer a slightly thinner sauce simmer less and you can also add 3-4 tbsp more water while simmering. Thicken the Sauce according to your preference: We love a thick sauce that beautifully coats the chicken slices and the broccoli.Check out this Instant Pot Steamed Broccolipost, very helpful. Then, add back the steamed florets with the thickened sauce at last after turning off the Instant Pot. For soft Broccoli: You can steam the broccoli florets in a steaming basket for 1-2 min while pressure cooking the chicken.Turn off the Instant Pot and put the lid back on or you can also cover the pot with a glass lid. For Crisp tender Broccoli: Add the Broccoli while thickening the sauce.After all Chinese recipes are never pressure cooked and always made in a wok over high heat □ This helps mimic the wok flavor to some extent and also prevents the dish from tasting like some boiled food. Saute the Chicken first: I always saute the chicken first while making Chinese take-out recipes in my Instant Pot like this Instant Pot Chicken Fried Rice.Of course you can also dice the chicken into smaller cubes if you do not prefer slicing. Cut the Chicken into thin slices: This makes the dish aesthetically beautiful, gives the dish the amazing restaurant touch and also helps cook the chicken fast.Juicy chicken and crisp tender broccoli doused in a sweet & savory sauce Tips & Tricks
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