Autumn Chicken Vegetable Soup

INGREDIENTS

• Velvetized Chicken https://ykcirzeravla.blogspot.com/2018/09/velveteen-chicken-for-stir-fry.html
• 6 cups chicken stock
• 1 cup wild rice
• 8 ounces mushrooms sliced
• 4 cloves garlic minced
• 2 medium carrots diced
• 3 ribs celery diced
• 1 sweet potato peeled and diced
• 3 cobs corn quartered
• 1 onion diced
• 1 bay leaf
• 2 tablespoons Old Bay seasoning
• 4 tablespoons butter
• 1/4 cup flour
• 1 1/2 cups milk
• 1 bag spinach
• salt & pepper to tastes

INSTRUCTIONS

• Stir chicken stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, corn, onion, bay leaf and Old Bay seasoning in the Instant Pot 
• Cover and cook on soup setting 
• Let the Instant Pot sit for 10 minutes (natural release)
• While it's sitting for 10 minutes, in a medium saucepan cook the butter over medium heat until melted 
• Whisk in the flour and cook for 1 minute 
• Wisk in the milk and stir until the mixture nearly comes to a simmer and has thickened
• Vent instant pot then remove cover
• Stir in cream sauce
• Stir in chicken and spinach 

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Korean Fried Chicken

Ingredients:

• 3 pounds chicken wings, drumsticks and/or thighs
• 2 Tbsp rice vinegar
• 2 tsp minced ginger (optional)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 cup corn starch
• Cooking oil (for frying)
• 1/4 cup ketchup
• 1/4 cup sriracha
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 Tbsp soy sauce
• 2 Tbsp minced garlic

Directions:

1. In a bowl, combine the chicken, rice vinegar, ginger, salt and black pepper
2. Coat chicken with corn starch
3. Fry chicken in batches until cooked (around 4 mins each side, can still be pale)
4. Place each cooked batch on paper towel covered plate to drain
5. Once done, fry each batch again until crisp & golden
6. Mix sauce ingredients in a large pot and heat to bubbling
7. Turn off heat, add chicken to the sauce and mix until coated

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