2 teaspoons oil
7 slices ginger
2 scallions, cut into 3-inch pieces
3 whole star anise
(3/4) 1 1/2 cups rose-flavored rice wine (mei kwei lu) or shaoxing wine
(3/4) 1 1/2 cups light soy sauce
(2/3) 1 1/4 cups dark soy sauce
(1/2) 1 cup sugar, plus 2 tablespoons
(1) 2 teaspoons salt
(5) 8 cups water
8 boneless skinless chicken thighs
Grab your instant pot. Turn on the sauté setting, and add the oil and ginger. Let it caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise, rice wine, soy sauce, dark soy sauce, sugar, salt, and water.
Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 5 minutes on the high pressure cooking setting.
Safely release pressure, open the lid, and carefully lower the chicken thighs into the instant pot.
Cook the chicken for 15 minutes on the high pressure setting. Carefully release the vent when the timer is up. As soon as all the steam has escaped, you can open the instant pot.
Use two forks to shred the chicken into big chunks and serve over rice with sauce spooned over the top. Let the braising liquid cool, and store it in containers in the freezer. When you need it again, let it thaw in the refrigerator and throw it back in the instant pot with more chicken.
Here’s a quick set of guidelines:
If making the full recipe, you can freeze the reserved liquid and use it again 3 to 4 times.
If you halve the recipe, you’ll have less liquid, which is good for 1 to 2 additional uses.
When reusing the liquid, just add more water, more ginger and scallion, and an additional teaspoon of salt, if desired.
If you’d rather use chicken on the bone, you could also make this recipe with bone-in chicken thighs, chicken legs, wings, and/or chicken leg quarters.