Step 1

In a large mixing bowl, add all of the dry ingredients and mix well. Then add all of the liquid ingredients. It will seem a bit mushy at first. With your hands, knead the dough for at least 5 minutes, to get the gluten to activate and for the dough to start forming and becoming more stretchy. The longer the knead for, the more chewy and dense it will become.

Step 2

Cut the dough into 4-6 parts. Form into chicken patty shapes. Wrap each piece up TIGHTLY in aluminum foil. Set them all in a steamer basket with a tight fitting lid and water. Steam for 40 minutes, check that there is enough water, add more if needed. Steam for another 20 minutes.

Step 3

Let cool for 30 minutes. Then you can cook it any way you would chicken. Marinate it, bread it, cut it into pieces, or fry it in a pan.

Step 4

In a large mixing bowl, add all of the dry ingredients and mix well. Then add all of the liquid ingredients. It will seem a bit mushy at first. With your hands, knead the dough for at least 5 minutes, to get the gluten to activate and for the dough to start forming and becoming more stretchy. The longer the knead for, the more chewy and dense it will become.

Step 5

Cut the dough into 4-6 parts. Form into chicken patty shapes. Wrap each piece up TIGHTLY in aluminum foil. Add one cup of water to the instant pot and set a steamer basket or trivet inside the instant pot. Set the cutlets on the steamer basket. Add and seal the lid and pressure cook on high for 45 minutes. Then let it natural release all of the pressure out.

Step 6

Let cool for 30 minutes. Then you can cook it any way you would chicken. Marinate it, bread it, cut it into pieces, or fry it in a pan.