Recipe - Gees Chinese Red Cooked Chicken (Pressure Cooker)

1 Fryer, cut up
2 tablespoon Oil
Three fourths cup Water
One half cup Soy sauce
Three fourths teaspoon Ground ginger
1 One half teaspoon Sugar
1 Fresh lemon, juice of
1 bn Green onions, finely chopped
2 tablespoon Cornstarch
One fourth cup Water
2 tablespoon Chinese sesame oil

Put the oil in the pressure cooker pot and lightly brown the chicken
pieces. While they are browning, mix together the water, soy sauce, ground
ginger, sugar, and fresh lemon juice and set aside. Place about 2 Tbsp of
the greenest parts of the green onions into a small dish and set aside. Mix
the cornstarch and water together until smooth and set aside. When the
chicken pieces are nicely browned, pour in the soy sauce mixture and add
the white and light green parts of the green onions. Stir into the chicken
to coat the pieces with the sauce.

Place lid on pressure cooker tightly. Put pressure regulator weight in
place. Leave heat under cooker on high until the weight begins to jiggle.
Lower heat immediately to a level that keeps the weight just barely moving.
Time from this point on for 12 minutes. Remove pot from heat and cool.

When the pressure has been reduced, open the pot and place back on the
burner. Using a slotted spoon, remove the chicken pieces to a serving dish.
Stir the cornstarchwater mixture once more and, while gently stirring the
sauce, pour the cornstarch mixture into the sauce to thicken. Cook for 1 or
2 minutes on low heat and then add the sesame oil. Pour the sauce over the
chicken and sprinkle the rest of the green onions over the top.

Serve over fluffy white rice. Tender buttered broccoli spears with some
sesame seeds sprinkled over the top are a tasty sidedish.

Posted to IChef 11/1/96 by Cindy Hartlin

Recipe by: Mrs. Gee @aol.com Posted to MCRecipe Digest V1 #565 by Rooby
MsRooby@sprintmail.com on Apr 13, 1997