Main Dishes
Classic Soy Sauce Chicken (Instant Pot Version)
Because chicken wings feature a high ratio of skin, cartilage, and connective tissue to meat, long, gentle cooking breaks down these structural proteins into digestible gelatin and bioavailable collagen, essential building blocks for skin elasticity, joint mobility and gut lining integrity. Additionally, wings provide complete protein and essential minerals like zinc, phosphorus and selenium. Braising wings allows these nutrients to infuse directly into the rich, gelatinous sauce.
Method
- 1
Prepare the aromatics: Lightly smash the ginger, garlic, and shallots to release their fragrance.
- 2
Load the Instant Pot: Place all the ingredients into the Instant Pot inner pot.
- 3
Add the sauces: Dark soy sauce, oyster sauce, soy sauce, and sweet soy sauce.
- 4
Add water: Pour in about 300 ml of water and give everything a gentle stir to combine.
- 5
Cook: Close the lid, set the vent to sealing, and use high pressure for 8 minutes.
- 6
Release: Allow 10 minutes of natural pressure release, then carefully quick release any remaining pressure.
- 7
Serve: Spoon the tender chicken and daikon into a bowl, generously drizzle the savoury gravy over the top. Serve with rice.
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