Tender chicken wings slowly braised with hearty soybeans and silky kelp in a savory soy-based sauce. This comforting one-pot meal practically cooks itself in the pressure cooker.
A beloved homestyle dish that brings together three nutritious ingredients in perfect harmony. The soybeans become wonderfully soft and absorb all the savory flavors, while the kelp adds a subtle oceanic depth. Perfect for busy weeknights when you want something satisfying without babysitting the stove.
If using dried soybeans, soak them overnight then cook until tender. Rinse the kelp sheets well, then cut into bite-sized pieces about 2 inches long. Rinse the chicken drumettes and pat completely dry.
Heat oil in the pressure cooker pot on sauté mode. Add the drumettes and cook until lightly golden on the outside, about 4-5 minutes. This builds flavor. Remove and set aside.
Add the minced garlic and sliced ginger to the pot. Stir for about 30 seconds until fragrant. Pour in the Shaoxing wine and let it sizzle for a moment to cook off the alcohol.
Return the chicken to the pot. Add the cooked soybeans and kelp pieces. Pour in the soy sauce and water. Lock the lid in place and pressure cook on high for 25 minutes.
Let the pressure release naturally for 5 minutes, then manually release. Season with salt and white pepper to taste. The sauce should be thick and glossy. Serve hot over steamed rice, spooning extra sauce over top.
A hearty, aromatic Xinjiang classic featuring tender chicken and soft potatoes braised in a savory, slightly spicy beer sauce. Named for the generous platter it's traditionally served on, this dish delivers bold flavors from dried chilies, Sichuan peppercorns, and star anise.
