Wolfberry Chicken Drumsticks
Made these super easy and flavorful dish after seeing 2 of my friends posted this on FB. Looks like comfort food to me and instantly I knew I'd make this with my pressure cooker.
As a little kid, my mom will always make us eat the wolfberries as it is known to benefit the eyesight. These not only add a pop of color to the dishes, it is a sweet little gem. It is a very common Chinese ingredient that is used in soups, vegetable dishes and desserts. You can even just chew it like raisins. Yeah, you could call it a Chinese raisin.
I marinated the meat ahead of time with some salt, pepper and sesame oil and chilled it in the fridge for 2 hours. Then, heat up sesame oil in the pot and sear the drumsticks lightly. Searing browns the skin of the chicken and crisps it, which helps hold in the moisture in the meat while preventing the skin to be soggy.
Add the rest of the ingredients and cook on High Pressure for 10 minutes. My meat was straight out from the fridge and quite large in size. Cut down the cooking time to 8-9 minutes if you are using room temperature meat, or smaller sized, boneless meat.
I loved the flavorful gravy and kept it that way. The original recipe called for 100ml of water, but remember to cut down the volume of liquid for pressure cookers. This is because the loss of liquid is minimal and the juices of the meat will ooze out during cooking. If you prefer a thicker gravy, just reduce it further with the Stir Fry mode for a few more minutes. Done! Yummy and great as a dry noodle based too.
Recipe inspired by http://www.verancelow.com/2015/07/wolfberry-chicken.html
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