If you are using an instant pot, use the sauté function to brown the chicken thighs and aromatics in the instant pot before pressure cooking the soy sauce chicken for about 25 minutes.

If necessary, sear in batches to avoid overcrowding the pot. Set seared chicken legs aside, skin-side up, on a plate. As soon as the chicken is done searing, add soy sauce, vinegar, water ...

soy sauce, satay sauce, sriracha, ginger, garlic, and sesame oil until well combined. Set aside. Make the hot pot Place broth in a one-compartment electric shabu-shabu hot pot (or a shallow stockpot).

In a large pot, heat olive oil over medium heat. Add onion, carrots and celery. Sauté for 5 minutes, until softened. Add garlic and continue to fry until garlic is fragrant. Sprinkle flour over ...

then put the chillies into the pot. Add the soy sauce, rice wine, cinnamon sticks, star anise, sugar, chun pei and 1 tsp of salt into the pot, along with 600ml (2¼ cups) of water. Bring to a ...

Bring a large pot of salted water to a boil over high heat ... Push greens to the side and add butter to pan along with soy sauce. Let butter melt, and stir to combine with soy sauce.