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Soy and Ginger–Braised Chicken

A tasty mixture of soy sauce, fresh ginger, and garlic lends loads of flavor to this budget cut of chicken, while a multi-cooker gets it on the table fast.

Serves 4
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
377 calories per serving


> 1 (1 inch) chunk fresh ginger
> 3 cloves garlic
> 1/3 cup reduced-sodium soy sauce
> 1/4 cup dark brown sugar
> 1/4 cup rice vinegar
> 8 chicken drumsticks
> 1/2 (14 oz) box boil-in-bag jasmine rice
> 2 green onions, thinly sliced


Thinly slice the ginger and chop the garlic. Add both to a large multi-cooker or electric pressure cooker, along with the soy sauce, brown sugar, and vinegar. Remove skin from the chicken and add to multi-cooker. Stir until chicken is well coated.
Seal and set to high pressure. Cook 10 min. Let pressure release naturally for 5 min. and then press quick-release button.
Meanwhile, prepare the rice according to package directions. Serve chicken over rice drizzled with some of the cooking liquid. Garnish with the green onions.


To remove the chicken skin easily, grip it with a paper towel and pull firmly.

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