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To Velvet the Chicken
Stir Fry Vegetables
14ounces bean sprouts, drainedor 2-3 cups of fresh bean sprouts
Stir Fry Sauce
5ouncescrispy chow mein noodlesoptional
Slice the chicken into thin strips, about ⅛-¼" thick and place in a plastic bag. Add 2 tsp of baking soda and mix around until the chicken is coated. Set aside for 30 minutes. Rinse well and pat dry before adding to the stir fry.
Peel and slice the ginger into thin slices about ⅛" thick. Peel and slice the garlic about ⅛" thick. Slice the celery, including the leafy parts, into thick slices about ½-¾" thick. Slice the carrots about ½-¾" thick. I slice my celery and carrots on the diagonal, but you don't have to. Chop the onions into large pieces. Chop the napa cabbage into large pieces, including the white stalk.
Drain the bean sprouts and water chestnuts. Rinse the rice until the water runs clear and place the rice into a 6" Fat Daddio Pan.
Add 2 Tablespoons of sesame oil to the inner pot and turn on high sear/sauté. When heated, add the ginger and the garlic. Sauté for 2-3 minutes. Be careful not to burn the garlic, reduce the heat if needed.
Add in the cut up celery, onions, and carrots to the inner pot and sauté on high for about 5 minutes. Add in the chopped cabbage and sauté on high for another 5 minutes or until the cabbage has reduced. Toss around the vegetables during the sauté time. The inner pot will be pretty full when you start, so when the volume reduced by half, you have sautéd long enough.
Remove half of the vegetables from the pot and add the sliced chicken (make sure you rinsed and pat it dry). Sauté for about 3-5 minutes and make sure to break up the chicken by stirring or tossing with tongs.
Add in the Mirin wine, soy sauce, oyster sauce and stir. Keep the heat on high.
Add 1 cup of water to the rice in the 6" pan. Place the rack in the high position and place the pan on top of the rack.
Put the pressure lid on and turn the valve to seal. Pressure cook on high for ZERO minutes. Natural release for 10 minutes.
Remove the lid and the rice. Fluff with a fork and cover to retain heat until serving. Remove the rack.
Add the partially cooked vegetables into the pot along with the drained bean sprouts and water chestnuts.
Mix the chicken stock with the cornstarch until there are not any clumps of cornstarch. Pour the mixture into the inner pot and heat on high until it boils, stirring frequently. Reduce the heat and simmer until thickened.
Serve over rice and top with crispy noodles. Enjoy!