Step 1

Add low calorie cooking spray to Instant Pot and sauté the ginger for 3 minutes.

Step 2

Add chicken thighs and cook till sealed (approx 5 mins).

Step 3

Once meat is sealed, deglaze the pan with a splash of Shaoxing rice wine making sure to unstick any bits that may have stuck to the bottom.

Step 4

Fill with enough water to come to the level of the thighs.

Step 5

Add all the other ingredients except the cornflour/water mix - stir well.

Step 6

Set Instant Pot to manual pressure and cook for 45 mins.

Step 7

Allow for natural release (10-15 mins) and then remove thighs from broth.

Step 8

Carefully take the meat off the thigh bones and shred the meat. Return the shredded meat to the pot.

Step 9

Add cornflour/water mix and stir until you reach the thickness that you require.

Step 10

Sauté for 5-10 mins to thicken the sauce.

Step 11

Serve over rice or noodles.