Whenever I spoke to friends/relatives/co-workers about cooking the last few years, I would hear so much about how they fell in love with their IP and why they couldn’t stop using their IP. Cooking with an IP is currently very popular, but what is an IP? IP stands for Instant Pot which is a multifunctional electric pressure cooker. According to The New York Times, Instant Pots currently sit in the top 10 list of Amazon best sellers in the Kitchen category. I’ve owned one for more than a year now and I understand why people love it so much. You can easily convert many recipes for pressure cooking.
I normally cook this chicken in a Dutch Oven with potatoes and carrots added to the pot (Dutch Oven chicken recipe will follow). Cooking this chicken in a Dutch Oven or in a pressure cooker keeps the chicken moist and tender. When I don’t have much time preparing dinner, I just bring out my IP.
1 (4 pounds)
Whole roasting chicken
Cooking wine (optional)
Spices for Chicken Skin:
Ingredients for gravy:
Low sodium chicken broth (cooking together with the chicken in Instant Pot)
Clean the chicken and pat dry.
Melt butter in a microwave and prepare all herbs. (picture A)
Use a chopper to chop garlic, rosemary and lemon zest together. (picture B)
In a container, mix butter, salt and herb mixture. (picture C)
Rub herb mixture evenly underneath the chicken skin and cavity. (picture D)
Cover with cling wrap and let it sit in the fridge for 4 hours or overnight (you can skip this step if you don’t have time).
Combine all spices for chicken skin in a bowl. (Pictures 1 & 2)
Sprinkle the skin evenly with the spice mixture. (Picture 3)
In a large frying pan, heat 3 tablespoons of oil with a sprig of rosemary. Cook the chicken until evenly golden brown, add in cooking wine (optional). (Picture 4)
Pour 1 cup of low sodium chicken broth (or water) to your Instant Pot (pressure cooker), place the metal trivet into the pot. Gently place chicken on top of the trivet with tongs. (Pictures 5 & 6)
Select manual setting, adjust pressure to high and set time for 20 minutes. Turn knob to the sealing position. When finished cooking, do a quick pressure release. (Picture 7)
To make gravy:
Reserve all the juice from the pot and skim the fat from the top. Transfer gravy from Instant Pot to a small pot.
Place the pot on stove top on medium heat. Dissolve 2 Tbsps of cornstarch in the minimum amount of water needed to make a thin paste.
Pour the cornstarch slurry into the pot and use a spoon or whisk to mix (don’t pour in all cornstarch slurry, if gravy is still thin, add more in until it’s slightly thickened.)
Japchae is a classic sweet and savory Korean dish everyone loves. It is made from sweet potato starch noodles stir fried with vegetables and you can add your choice of meat. I have eaten at some restaurants where Japchae is served on top of rice (yes this sounds a little weird!), but most restaurants serve it as a banchan (Korean side dishes) or as a full dish. If you are gluten intolerant, this is the dish you should consider.
Beef (flank, sirloin or rib eye)
14 oz – 1 lbs
Korean potato starch noodles (Dangmyeon)
2 medium sticks
Dried shiitake mushrooms (soaked until soft)
Marinade for Beef:
Light soy sauce
Sauce for Noodles:
Light soy sauce
Roasted sesame seeds
Combine all sauce ingredients in a small bowl and mix well. (Picture 1)
Soak dried mushrooms in hot water until soft. Cut the stems off and slice into thin strips. Season with 1 tablespoon of the sauce above. (Picture 2)
Peel and julienne carrots. (Picture 3)
Cut onion into slices. (Picture 4)
Slice beef against the grain (you can cut into slices or strips). Marinade beef with soy sauce, brown sugar and corn starch. (Picture 5)
Bring a pot of lightly salted water to a boil and blanch the spinach until they are just wilted (about 1 minute). Drain quickly and rinse spinach under cold running water. Squeeze excess water from spinach and set aside. (Picture 6)
Cook the noodles in a large pot of boiling water (follow the package directions for cooking time). Drain and rinse the noodles under cold running water. Set aside. (Picture 7)
Heat up 1 Tbsp of oil in a skillet/wok and stir fry onion until it turns brown. Transfer onion to a plate and side aside. (Picture 8)
Add 1 Tbsp of oil and one garlic clove to the same skillet/wok and stir fry carrots for about 1 minute, then add in mushrooms. Add 1 Tbsp of water and cook for 1 minute. Transfer carrots and mushrooms to a plate and set aside. (Pictures 9 and 10).
Add 2 tablespoons of oil and one garlic clove to the skillet/wok and stir fry beef until it’s cooked. Now return onion, carrots and mushrooms to the wok and mix them well with beef (just 1 minute). Set aside. (Pictures 11 and 12)
Whisk 2 eggs in a small bowl and cook the eggs in a skillet sprayed with cooking oil in medium heat. Cut cooked eggs into strips and set aside. (Picture 13)
Pour sauce into a medium size pot and cook on medium heat until sugar is dissolved and sauce is slightly bubbling. Add noodles into the pot and toss well until all noodles are coated with the sauce and then add all cooked vegetables and beef, toss well. (Picture 14)
Garnish with egg slices and toasted sesame. (Picture 15)
I don’t remember which magazine had this recipe, but it was a recipe from the writer’s grandma so it immediately caught my eye! We all know grandmas’ cooking is always full of delicious recipes created with ‘secret’ ingredients.
It is very important to choose a good piece of meat. For making Char Siu, the best piece is pork butt. Choose a piece that has more marbling than others as lean pieces will be very dry and won’t be as flavorful as well. If you still want to keep it healthy and lean, I’d recommend using pork neck since the texture is more tender yet lean (the pictures below in the collage show pork neck).
Quarter pork butt lengthwise. If you use pork neck, you don’t need to cut it. In a small bowl, combine sugar, soy sauce, hoisin sauce, rice wine, ground bean paste, sesame oil, pepper, and stir to combine (save the honey for later). Pour mixture over pork, making sure it is well coated. Cover the container with plastic wrap and refrigerate overnight, turn pork at least once. (picture 1)
When ready to roast, let pork come to room temperature and let it sit for at least 30 minutes. Preheat broiler, place a rack in a roasting pan or use a broiling pan. Add enough hot water so that it reaches a depth of ¼ inch in the pan. Brush the broiling pan with oil so meat won’t stick to the pan. (Picture 2 and 3)
Place pork on rack, discard marinade. Carefully place pan under broiler (pork should be about 4 inches from broiler element), and broil until meat is just beginning to char slightly, about 15 minutes. Brush with honey and broil for 2 more minutes (Pictures 4 and 5)
Turn pork and repeat Item 3 above.
Let the meat rest for 5 minutes and cut into slices.
Served with rice and your favorite side dishes, or you can make noodles in soup.