Okay, here's my modified recipe. I am going to use less water and more soy sauce in this modified recipe because I think it will taste better. The original recipe called for two boneless skinless chicken breasts, but I used about 3# of boneless skinless chicken thighs from Costco, and I've got enough for another meal. It turned out very tender and good. If you don't have soy sauce, I don't know why you couldn't use something like Korean BBQ sauce or Yoshida's Gourmet Sauce. BTW, I believe fresh ginger root has a more intense flavor if you finely shred it, but it is messier to handle than just mincing. (Don't forget that if you don't use the ginger root up, you can put it in two baggies or in a freezer bag, and freeze it for many months. When you need more fresh ginger, use it from the freezer - I shred or mince it frozen and it defrosts so fast.)
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Ginger Soy Chicken
Chicken pieces (boneless, skinless) (I used about 3# boneless thighs)
1/2 cup sliced mushrooms
1/2 onion, sliced
1/2 cup sliced celery
1/2 cup low sodium soy sauce (I used regular)
3/4 cup water
3 tablespoons brown sugar
couple dashes hot pepper flakes (if desired)
shredded or minced peeled FRESH ginger to taste/smell (I used about 3 tablespoons minced)
Place all ingredients in cooker. Close securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
FYI ... however much chicken you use, just make sure most of the pieces are covered with the liquid. With my digital pressure cooker, I cooked on High for 10 minutes because of the large amount of thighs I put in, and then let it depressurize by itself. It was very tender and cooked through.
Serve over 'sticky' rice, and sprinkle on more soy sauce and some toasted sesame seeds, if desired.
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(I highly recommend getting an automatic rice cooker if you like the oriental 'sticky' rice. It makes it so easy. Costco has an inexpensive one for $30 that works just fine. If you ever do this, make sure you buy Calrose rice or Pearl rice to cook in it, or else you won't get the rice you want. Costco also carries a large bag of that, and it lasts forever.)
BTW, I don't know why this 'recipe' wouldn't work with sliced beef or pork, and my philosophy is the more ginger, the better!!!
I would highly recommend subscribing to that Yahoo pressure cooker group to get new recipes. When I joined, it was free, and I'm pretty sure it still is. I find I remember to use the pressure cooker more when I'm getting those recipes. One thing I love about pressure cooking is that mostly you dump the ingredients in ... then when it's coming to pressure and cooking, I clean up the rest of the kitchen.