What a Chinese family ate on a MONDAY! 4 easy Chinese dishes you can make on any busy Monday

Monday is always a busy day for Moms, so I cooked those 4 easy Chinese dishes, the kids can have a balance meal with protein and veggies.
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In this meal we have 3 dishes with one soup! It's called "San Cai Yi Tang", 三菜一汤！
1. Instant pot chicken
Ingredients:
1 tbsp. vegetable oil
1 tbsp. five spice powder(optional)
1 tbsp. brown sugar
1 tbsp. chili powder (optional if you cook for kids)
1 tbsp. smoked paprika
2 green onions
4 small slices of ginger
Sea salt
Freshly ground black pepper
1 small chicken (3-4lb)
2/3 c. chicken broth
2 tbsp. chopped cilantro
Directions:
Pat chicken dry with paper towels then season generously with salt and pepper. In a small bowl, whisk together five spice powder, brown sugar, chili powder, paprika. Rub the brown sugar mixture all over chicken outside and inside. Give little massage, let the spices set on the skin.
Preheat Instant-Pot to saute setting. When the Instant-Pot says it's hot, add vegetable oil then add chicken, breast side-down . Let sear until skin is crispy, about 3-4 minutes. Use very large tongs to flip chicken then pour chicken broth in the bottom of the Instant Pot. Or you can use a different pan or wok to saute the chicken on the stove, the bigger wok works better for me, because that is easier to turn the chicken get all skin crispy. High heat first then turn to medium, watch your chicken skin the spices easy to burn.
After saute the chicken add green onions and ginger inside of the chicken.
Change setting to pressure cook setting on high and set timer to 25 minutes. Lock the lid into place and set the valve to “Sealing.”
Allow the Instant Pot to depressurize naturally then remove lid and take out chicken. Let chicken reset for 10 minutes before slicing.
2. Cabbage with Bacon
Recipe in TikTok cookbook: a.co/d/9G5jgbq
3. Cucumber Salad
Ingredients
* 2 lbs. thin skinned cucumber
* 1/4 cup Chinese vinegar
* 3 tbsp. Chinese soy sauce
* 1/2 tbsp. sugar
* 1 tbsp. sesame oil
* 1 tsp salt
* 4 cloves chopped garlic
* 1 tbsp. Chili oil
* 1 tsp Sichuan peppercorn powder
* 1/4 cup vegetable oil.
1. Cut cucumber into small pieces, put in a mixing bowl and set aside.
2. Mix vinegar, soy sauce, sugar, sesame oil and salt in a small bowl.
3. Pour the sauce over the cucumber, then add garlic, chili oil and Sichuan peppercorn powder.
4. Heat the vegetable oil in a small pot until smoking, remove the pot from the heat and after 10 seconds pour the hot oil over the cucumber salad.
5. Mix all the ingredients together. Serve with rice or as a side dish.
My cookbook "Asian Market Cookbook" is out now!
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