When my dad made this soy sauce chicken for the first time, it was so good that I devoured wing after wing, about 15 of them, until I was full. There were bones scattered on my plate, and I sat there, patting my tummy.
When I inquired what the recipe was and my mom relayed it to me, I gasped at how easy it was! Seriously… 5 items! Isn’t that crazy?! (7 if you count the optional items) What stunned me even more was how accessible all the ingredients were… Sometimes when I inquire about recipes, I get weird results, like things that only are available during season (like ramps!). So I was glad that this was not the case.
One main ingredient I really suggest to use is the apricot pineapple preserves. This gives a tad of sweetness to the savory dish, and this one tastes good with the chicken.
Use green onions, sesame seeds, etc to garnish your chicken– it’s really good by itself, but garnishes always add flavor, color, and a different texture to the otherwise monotone dish~~
- 5 lb chicken wings/drummettes
- 1½ c apricot-pineapple preserves
- 1½ c soy sauce
- 1½ c sugar
- 1 T chili flakes
- Green onions, to garnish
- Sesame seed, to garnish
- FOR PRESSURE COOKER: Put all ingredients, excluding chicken and garnish, in pressure cooker. Set pressure cooker to saute until all ingredients are melted and mixed together. Add chicken, put pressure cooker on high for 22 minutes. Release pressure, add garnishes, and enjoy!
- FOR STOVE: Put all ingredients, excluding chicken and garnish, in a pot. Saute until ingredients have melted, then add chicken. Bring to a boil, then simmer for 20 minutes, stir, and simmer for an additional 20 minutes. After, turn off the heat and cover with a lid for 10 minutes. Serve with garnishes and enjoy!
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