Tuesday, June 6, 2017

Paleo Asian Chicken-Instant Pot & Freezer Cooking

Paleo Asian Chicken
6-8 drumsticks
1/4 cup water
1/2 cup coconut amino's
2 TB honey
2 TB coconut sugar
2 TB rice wine vinegar
1/2 onion, chopped
3 garlic cloves, minced
1 ts minced fresh ginger (or smash a couple of pieces of ginger and remove after cooking)
1 ts sesame oil
toasted sesame seeds-optional

Place everything in IP and stir so sauce is coating chicken. Cook at high pressure 10 minutes. Natural release 10 minutes. Remove drumsticks one at a time and remove chicken from the bones. Place meat back in IP and saute until liquid is reduced about half and serve.

Freezer Instructions:
Place all ingredients in freezer proof container and freeze. (no need to cook first)
When ready to use place frozen food in instant pot and saute for five minutes. Then cook for 10 minutes and slow release 10 minutes. There was not much liquid in pot after saute so I was concerned,  but after cooking there was plenty. I then used saute again to reduce liquid to my liking. Remove chicken from bones and serve.

*save those bones and make stock. Use it for egg drop soup.

Modified from Living Sweet Moments