Korean Glazed Chicken Thighs and Sweet Potatoes
4 servings, air fry, air fryer, as needed, black pepper as needed, celery rib, chicken, chicken stock, chicken thighs; bone-in skin on, chopped, chopped with juice, cook 60 min, cubed, cut into 2 pieces, dinner, g watercress, garlic cloves, grain rice, grains, instant pot duo crisp, kimchi, korean, korean recipes, lemon zest of lemon juice, lunch, medium, minced, Ming Tsai, more than 1 hour, peeled, prep 15 min, red bell pepper, red cabbage, rice, salt as needed, scallion sliced, short-grain brown rice, sliced, soaked, sweet potatoes, sweet potatoes peeled, tamari, tbsp ginger
Ingreadient
- 8 chicken thighs; bone-in skin on
- Kosher salt as needed
- Black pepper as needed
- 10 garlic cloves, sliced
- 2 tbsp ginger, minced
- 160 g kimchi, chopped with juice
- 70 g tamari
- 225 g carrot, peeled
- 4 pcs celery rib
- 1 pc red bell pepper, chopped
- 1 red cabbage, cut into 2 pieces
- 960 ml chicken stock
- 1 scallion sliced
- 2 sweet potatoes peeled, cubed
- 1 pc lemon zest of lemon juice
- 610 g short grain rice
- 545 g short-grain brown rice, soaked
- 225 g watercress
- Salt as needed
Direction
- Season the chicken with kosher salt and fresh ground black pepper.
- Sauté on High for 10-15 Minutes until the skin is brown.
- Remove the chicken. Add the garlic and ginger. Season with salt and pepper before sautéing.
- Add the remaining ingredients, minus the watercress, lemon, and 1/2 cup of scallion greens.
- Bring it to a simmer. Season with salt and pepper to taste. This should taste exactly like you want the chicken to taste.
- Close and lock the lid and turn the steam release handle to seal it.
- Add the chicken back in, and Pressure Cook on High for 20 Minutes .
- Once pressure cooking is complete, add the scallion greens. Air Fry to crisp up.
- Plate the chicken on a bed of watercress. Top with the juice and zest of the lemon.
- Serve with the house rice and enjoy!
- Mix both kinds of rice, wash, and rinse until the water runs clear (3 to 5 times).
- Strain and Add the rice to the pressure cooker with 5 cups of water.
- Pressure Cook on High for 15 Minutes. Let the steam escape, and then let the rice rest ideally for about 10 Minutes before serving.
