Prep: 30 minutes
Cook: 60 minutes
In a small saucepan, combine soy sauce, granulated and brown sugars, garlic, ginger, pepper, cinnamon stick and pineapple juice. Bring to a boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in ½ cup water.
Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate overnight.
Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons cold water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about ½ cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, drizzle with sauce and sprinkle with sesame seeds.
To make the sushi rice in the pressure cooker, rinse the rice very thoroughly until the water comes out clear, 2-3 minutes under running water.
Add 1 cup of rice and 1.5 cups of water. Can be doubled as many times as your rice cooker can hold. Add some salt.
Cook on high pressure for 7 minutes after pressure have built, then leave for 5 minutes before releasing pressure. Fluff and serve.
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