Mouth Watering Chicken

Instant Pot Method:

1. Wash and cut 4 sticks of green onions into half. (The top white part uses it to cook with the chicken. The bottom green part uses it for the sauce.)
2. The bottom green part of the green onion cut them into pieces and set it aside.
3. Peel a small piece of ginger. (It's around 1 oz or 28 grams.)
4. Cut the peeled ginger into 4 slices.
5. Wash and put 4 pieces of chicken thighs into the instant pot pressure cooker. (It's around 2.5 pounds.)
6. After that, put the top part of green onions and ginger slices into the instant pot.
7. Pour 2 cups of water into the pressure cooker. Close the lid and vent, push the manual button, adjust time to 5 minutes at high pressure and naturally release pressure.
8. Meanwhile, peel 1 small medium sized whole garlic. (It's around 10 garlic cloves.) Then, mince the garlic.
9. Next, put 3 teaspoons of paprika, 1 teaspoon of salt, 1 teaspoon of sugar and 1 teaspoon of chili peppers into the bowl. Then, mix it well.
10. The following step, put the minced garlic into the bowl.
11. Then, put the bottom green onion from step 2 into the bowl.
12. After, heat up ¼ cup of vegetable oil in the pan. Make sure the oil is hot enough. You can dip a wooden chopstick to test if there are bubbles around it. Or, use a thermometer. The temperature is around 375 F- 400F. 
13. Pour the hot oil over the sauce and mix it well. ( Be careful when pouring the hot oil.)
14. Add 3 tablespoons of water, 2.5 tablespoons of soy sauce and 1 teaspoon of black vinegar into the sauce and mix it well.
15. When the chicken is cooked, take the chicken out.
16. Then, put the cooked chicken thighs into the ice bath for 3 minutes. (Put 2 cups of ice and 4 cups of water into the big bowl.)
17. Cut the chicken thighs into pieces and put them on the plate. It is best to remove bones before cutting them because it is easier to cut.
18. Lastly, keep stirring the mixture sauce from step 14 and slowly pour over the cut chicken.

Stove Top Method:

1. Wash and cut 4 sticks of green onions into half. (The top white part uses it to cook with the chicken. The bottom green part uses it for the sauce.)
2. The bottom green part of the green onion cut them into pieces and set it aside. 
3. Peel a small piece of ginger. (It's around 1 oz or 28 grams.)
4. Cut the peeled ginger into 4 slices. 
5. Wash and put 4 pieces of chicken thighs into a pot. (It's around 2.5 pounds.)
6. After that, put the top part of the green onions and ginger slices into the pot. 
7. Pour 5 cups of water into the pot and make sure the water covers the chicken. Turn on the heat to medium small. Let the chicken cook and boil it for 15 minutes. Then, turn off the fire and cover the lid for 15-20 minutes.  
8. Meanwhile, peel 1 small medium sized whole garlic. (It's around 10 garlic cloves.) Then, mince the garlic.
9. Next, put 3 teaspoons of paprika, 1 teaspoon of salt, 1 teaspoon of sugar and 1 teaspoon of chili peppers into the bowl. Then, mix it well. 
10. The following step, put the minced garlic into the bowl. 
11. Then, put the bottom green onion from step 2 into the bowl. 
12. After, heat up ¼ cup of vegetable oil in the pan. Make sure the oil is hot enough. You can dip a wooden chopstick to test if there are bubbles around it. Or, use a thermometer. The temperature is around 375F- 400F. 
13. Pour the hot oil over the sauce and mix it well. ( Be careful when pouring the hot oil.)
14. Add 3 tablespoons of water, 2.5 tablespoons of soy sauce and 1 teaspoon of black vinegar into the sauce and mix it well. 
15. When the chicken is cooked, take the chicken out. 
16. Then, put the cooked chicken thighs into the ice bath for 3 minutes. (Put 2 cups of ice and 4 cups of water into the big bowl.)
17. Cut the chicken thighs into pieces. It is best to remove bones before cutting them because it is easier to cut. 
18. Lastly, keep stirring the mixture sauce from step 14 and slowly pour over the cut chicken.