1 kg of chicken pieces
2 slices of ginger
1 green scallion (white and green parts)
1 piece of cinnamon
2 tablespoons of white pepper
3 soup spoons of olive oil
1 1/4 cups of water
1/4 cup of soy sauce
1/4 cup of dry white wine
1 tablespoon of unsalted butter
1 kg of chicken pieces
2 slices of ginger
1 green scallion (white and green parts)
1 piece of cinnamon
2 tablespoons of white pepper
3 soup spoons of olive oil
1 1/4 cups of water
1/4 cup of soy sauce
1/4 cup of dry white wine
1 tablespoon of unsalted butter
Cut the ginger into small pieces
Slice the scallion into rings
Wrap the cinnamon and pepper in a piece of cloth, tie the ends and make a bundle
Heat the olive oil in a pressure cooker and lightly brown the chicken
Drain the fat
Add the water, sprinkle with ginger and green scallion
Place the cheesecloth in the middle
Mix the soy sauce, wine, and butter
Add to the cooker and close it
When the vapor starts to come out, count 15 minutes
Let it cool naturally for 5 minutes and then place under cold running water
Thicken the sauce if desired
