HOW TO CLEAN SQUID FOR ADOBO RECIPES

Steps:

• Add the stock, kombu, ginger, star anise, cinnamon stick, and cloves to your Instant Pot or pressure cooker.
• Cover and cook on high pressure for eight minutes. Allow the pressure to release naturally for 10 minutes. Release the rest of the pressure manually.
• Remove and discard all of the solids from the stock with a slotted spoon or a strainer.
• Add the rice, fish sauce, and sugar, and cook on high pressure for one minute. Let the pressure release naturally for 10 minutes, then release manually.
• Add the shredded chicken to the pot and stir.
• Serve with the scallions, jalapeños, cilantro, and onions as garnishes.

Steps:

• Heat the the oil in a 12-inch nonstick skillet. Add the onions, garlic, thyme, and 1/4 teaspoon salt, and cook until the onions are translucent and slightly browned, about 10 minutes. Add the wine to the pan and stir up any brown bits.
• Pour the mixture into a 6 to 7 quart slow cooker.
• Stir the chicken broth, carrots, celery, soy sauce, tapioca, and bay leaves into the slow cooker. Add the chicken thighs to the slow cooker, cover, and cook on low for 4 to 5 hours.
• Remove the chicken to a cutting board and remove the bay leaves from the filling and discard them.
• Shred the chicken, discard the bones, and stir the chicken back into the slow cooker. Add the peas and the heavy cream. Add salt and pepper to taste.
• Heat the oven to 425 degrees F.
• Pour the filling mixture into a 9-inch by 13-inch baking dish.
• Unroll the pie crusts and lay one of the rounds on your work surface. Brust half of it with water and lay the other crust over the wet part, and then roll the two pieces together to form one pie crust dough rectangle, about 15 inches by 11 inches.
• Place the crust over the filling, trim and crimp the edges, and bake in a 425 degree F oven for about 25 minutes until the crust is browned and the filling is bubbly.