1. Prepare all the ingredients, cut the chicken into 3cm cubes and drain, and cut the green onion and ginger into sections.
2. Heat the pressure cooker and pour the oil
3. Heat on high heat until 5 is ripe, add cinnamon, star anise, bay leaves, green onion and ginger, and stir up the aroma
4. Pour the chicken nuggets and stir fry until the color changes
5. Pour in water to cover the chicken nuggets
6. Bring to a boil on high heat, skim the foam
7. Add light soy sauce, dark soy sauce, sugar and rice wine
8. Close the lid and pressurize
9. After the gas is applied, the heat is medium for 4 minutes, and the gas is released after the flame is turned off.
10. Open the lid and cook for 3 minutes on high heat to slightly thicken the soup.
Tips:1. For chicken, you can choose ordinary suit chicken. If it is three yellow chicken, you can reduce the pressure time and change it to 3 minutes. But if you are cooking Chaiji, it is recommended to adjust the time to about 6 minutes or more.
2. Heat the pressure block cooker first and then pour the oil, so that it is not easy to stick to the bottom of the pan when frying the chicken. However, during the frying process, don’t worry if it sticks to the bottom of the pan, just pour in water right away.
3. High-pressure simmering for 4 minutes, the dish has been cooked, after opening the lid, continue to high heat for 3 minutes, drain the soup, the appearance and taste of the dish will be better.
