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Braised Beef Shank in Soybean Paste
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
8 servings
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Ingredients
Marinade Ingredients
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1/4 teaspoon white pepper powder
- 2 tablespoon Water
- 1 tablespoon corn starch
Other Ingredients
- 2 tablespoons olive oil
- 1 green onion cut in
2-inch length pieces - 1 piece Ginger fresh, sliced
- 1 star anise
- 3 cloves
- 400 grams chicken thighs Boneless and skinless, cut to small pieces
- 2 cups chicken stock low sodium, or water;
- 1 1/2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon salt
- 1 1/3 cups white long rice;
- 3 medium yellow potatoes peeled and cut in
1/4 inch pieces - 1 green onion finely chopped
- 1 tablespoon sesame oil
Ingredients
Marinade Ingredients
Other Ingredients
|
|
Instructions
- Mix the chicken meat and all marinade ingredients the night before. Store in a container with a lid and place in the fridge overnight.
- Select Sauté , heat olive oil over medium-high heat.
- Add in 1 green onion (cut in
2 inches ), star anise, fresh ginger, cloves and cook for a minute. - Add the marinated chicken meat, stir frequently for about 3 to 4 minutes until outside of chicken turns light brown, set aside.
- Transfer all cooked chicken with liquid into the Instant Pot. Add the chicken broth, dark and light soy sauces, salt, rice, and potatoes.
- Close the lid, make sure the valve is set to “Sealing” position. Select the “Rice” function and allow to cook for 12 minutes by adjusting the time.
- When time is done, wait for another 10 minutes then quick release the pressure and open the lid.
- Stir in finely chopped green onion and sesame oil. Cover the pot with the lid and let the rice sit for 5 minutes before serving. Enjoy!
MaoMao Mom is a mom, wife, scientist and food lover. In today’s fast paced life, people have less time to prepare wholesome and tasty dishes. As a scientist in chemistry, Maomao Mom brings lab techniques and skills into the kitchen. She has made it her mission to bring together the healthy eating and traditional Chinese cuisine by using quality ingredients, simplifying procedures and choosing healthy foods.
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Am making this, and i have the IP-LUX model, but i cant manually adjust Rice setting for 35 minutes as the recipe instructs. Why would an instant pot authored recipe instruct something that cannot be accommodated by the instant pot itself?
Delicious! I especially like the flavor that the star anise gives the dish. First time I have used it.
No way to adjust the rice cooking time beyond 15 minutes in my duo mini.
Tasty. But 35 minutes is much too long. Next time i will try about 12 minutes, may just use the pre-existing chicken or rice function.
Great flavor but rice was over cooked and a bit mushy. I used the rice setting which has a 12 minute cook time.
Love this, but the recipe in the included booklet is garbage. Cooking time, ingredients and instructions were all very wrong!
Ended up throwing that version and the whole pot of food away and using the correct one from the app!
Followed the app recipe and it turned out much better than the book! I learned my lesson from the first time not to use the saute function of the pot, burnt sticky mess. Still this recipe is missing something, it needs a good sauce but not sure what kind.
Very good! Easy to follow and turned out great!
Directions were wrong in book so had to go to the Instant Pot app for clarification. It was dry. Will not make it again
Excellent but i sauted over the stovetop because the directions didnt make sense to me
This is actually a pretty good recipe. Definitely follow the instructions on the app and not in the booklet. Good flavours and it all cooked very well.
Kind of bland. Not good enough to make again.
Need to make one more time upping spice quantity
Just made this recipe and brlieve me its worth the overnight marinade. A keeper
Too many carbs unfortunately
It was ok, nothing extraordinary but nothing offensive in flavor either. I just was over all unimpressed.
I’m glad I read the recipe here in the app. Not sure how this would have turned out if I used the 35 minutes shown in the booklet recipe. 12 minutes worked perfectly. Spices were great too; star anise really comes through. Would make again.
I am 72-years young and have been cooking for probably at least 40 years. I am self- taught but am happy to say that friends and family have referred to me as “Chef Rober”. Anyway, I just got my Instant Pot for Christmas and this is the second recipe I have made in it. I’m on Social Security so on my budget I have to cut corners on some spices that are just ‘out of reach’ so I look for substitutes on the internet.
That means I used ground ginger instead of whole sliced, ground cloves instead of the whole cloves, and a substitute for the star anise as recommended on the internet. Other than that I did everything else exactly as called for. The only problem I ran into is that I had two versions of this recipe (although they were both by the same author) and one said to close the lid, select the “Rice” position and set the cook time for 35 minutes while the other said to do the same thing but set the cook time for only 11 MINUTES!
As it turned out my Instant Pot would not let me set the Rice Cook position for more than, as I recall, 12 minutes. So I had no choice to select that and see what happened. As it came out the meal turned out delicious. It did not have as much broth/gravy as I had hoped/expected, but then I really had no idea what the end result was supposed to be.
So if I make this again I won’t hesitate to use all the substitutes I did because they worked out fine. The change I will make is that I will add more liquid to recipe, whether it’s chicken broth or white wine, or maybe a little of both…