Braised Chicken Thighs: 'Crispy Skin, Super Tender Meat!' Secret Revealed! Super Simple, No Long Stovetop Watching Needed

Rinse off any bits from the inside of the bone of the chicken thighs and trim off excess fat. ● Braising Pack: Buy an all-purpose braising pack from an herbal store, wash the whole pack including the cloth bag, and drain. ● Ginger and Garlic: Wash the ginger and slice it. Wash the garlic, trim the ends, and peel off the outer skin. ● You can also braise dried tofu skin (mian zheng), king oyster mushrooms, shiitake mushrooms, or firm tofu as side dishes. ● Place the chicken thighs, oyster sauce or soy sauce, garlic, ginger slices, and braising pack into the inner pot of an electric pressure cooker. Add enough water to cover the chicken thighs. I added 400cc of water, and 300cc of water to the outer pot. Press the cook button until it finishes. ● After about 40 minutes, when the cooker beeps, flip the chicken thighs and add the dried tofu skin. Add another 150cc of water to the outer pot and press cook again until it finishes. Once the cooker beeps, don't open the lid immediately. Let it steam until you're ready to eat, then take them out. You can make lunchbox-style braised chicken thighs easily without having to constantly watch the stove.