Servings: 4

5-6 Frozen Chicken Thighs 5 to 6 Frozen Chicken Thighs
1 small onion minced 1 small onion minced
10 cloves of garlic smashed 10 cloves of garlic smashed
 
Sauce Sauce
¼ cup Filipino soy sauce ¼ cup Filipino soy sauce
½ cup light soy sauce ½ cup light soy sauce
½ cup Filipino vinegar ½ cup Filipino vinegar
1 tablespoon fish sauce 1 tablespoon fish sauce
1 tablespoon sugar 1 tablespoon sugar
1 cup water 1 cup water
1 tablespoon black peppercorns 1 tablespoon black peppercorns
4 dried bay leaves 4 dried bay leaves
2 short cinnamon sticks 2 short cinnamon sticks
 
Optional: Cornstarch mixture to thicken sauce Optional: Cornstarch mixture to thicken sauce
3 tablespoons cornstarch 3 tablespoons cornstarch
6 tablespoons water 6 tablespoons water

1) Combine Filipino soy sauce, water, light soy sauce, Filipino vinegar, fish sauce and sugar in a large measuring cup
2) Add oil to the pot and sauté garlic and onion in the pot until fragrant and golden in color. Then, add black peppercorns, cinnamon sticks, and bay leaves to the pot and sauté for 30 seconds.
3) Add the Sauce mixture and deglaze the pot.
4) place frozen chicken on top of sauce and cook using Poultry setting for 12 minutes then do a full natural release. (It takes about 25 minutes for the pot to come to pressure and 25 minutes for a full NPR)
Optional Steps: subheading: Optional Steps:
Turn on Sauté mode to bring the sauce back up to a boil and add in cornstarch slurry to thicken sauce