Hainanese Chicken Rice in Pressure Cooker

• Gluten free

• Meat

  • 2 Chicken legs, whole
  • 1/2 cup Chicken stock from the chicken leg pot

• Produce

  • 2 cut inch 3 stalks green onions
  • 8 cloves Garlic
  • 3 tbsp Ginger
  • 1 Green onions
  • 1 stalk Green onions
  • 1 Lettuce or cabbage
  • 1 Shallot

• Canned Goods

  • 1 Remaining chicken stock

• Condiments

  • 1 tbsp Soy sauce, dark

• Pasta & Grains

  • 1 cup Jasmine rice

• Baking & Spices

  • 1 Salt
  • 1 tbsp Sea salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 1/2 tbsp Peanut oil
  • 2 drops Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Liquids

  • 1 1/2 cup Chicken stock or water, unsalted homemade
  • 1/2 cup Water
  • 1 Water

Found on pressurecookrecipes.com

Description

Ingredients

• 2 – 4 whole chicken legs
• 3 stalks green onions, cut 2 inches long
• 1 shallot, roughly minced
• 6 cloves garlic, roughly minced
• 2 tablespoons ginger, sliced
• 1 ½ cup unsalted homemade chicken stock or water
• 1 tablespoon sea salt
• 1 tablespoon olive oil
• 1 cup jasmine rice
• ½ cup chicken stock from the chicken legs pot
• ½ cup water
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Remaining chicken stock
• Water
• Lettuce or cabbage
• Chopped green onions for garnish
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• ½ tablespoon chicken stock from the chicken legs pot
• 1 teaspoon sugar
• 2 drops sesame oil
• 1 stalk green onions, finely chopped
• 1 tablespoon ginger, grated
• 1 ½ tablespoon peanut oil, heated
• Salt to taste

Directions

• Heat Up the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté). Make sure your pot is as hot as it can be when you pour olive oil into the pot (Instant Pot: wait until the indicator says HOT).
• Sauté the Green Onions, Shallot, Ginger, and Garlic: Pour in 1 tablespoon of olive oil. Add the green onions, minced shallot, minced garlic and sliced ginger, then sauté for roughly 2 minutes.
• Pressure Cook the Chicken Legs: Pour in 1 ½ cup of homemade unsalted chicken stock or water and deglaze the bottom of the pot with a wooden spoon. Add 1 tablespoon of sea salt to the chicken stock mixture in the pot and mix well. Place all the chicken legs into the pot. Close lid and pressure cook at High Pressure for 8 minutes (Electric or Stovetop pressure cookers). Turn off the heat and fully Natural Release (roughly 10 – 15 minutes).
• Firm up the Chicken Skins: Open the lid and carefully remove the chicken legs from the pot with a pair of kitchen tongs. Plunge the chicken legs in an ice bath or place it under running cold tap water. Then, place them on a metal cooling rack to firm up the skin.
• Filter the Chicken Stock: Pour the chicken stock through a strainer to filter out the solid ingredients. In a measuring cup, mix ½ cup of chicken stock and ½ cup of water together. Please ensure it is not too salty as it will be used to cook the chicken rice with it.
• Pressure Cook the Chicken Rice: Heat up your clean pressure cooker (Instant Pot: press Sauté), pour in one tablespoon of olive oil and sauté 2 cloves of minced garlic in the pot. Add in a cup of jasmine rice and immediately add in the 1 cup chicken stock + water mixture. Close lid and pressure cook at High Pressure for 3 minutes (Electric or Stovetop pressure cookers). Turn off the heat and fully Natural Release (roughly 10 minutes).
• Prepare the Green Onions Ginger Sauce: Place the freshly grated ginger in a small bowl. Pour in 1 ½ tablespoon of HOT peanut oil, 1 stalk of finely chopped green onions and mix well. Add salt to taste (roughly ½ teaspoon).
• Prepare the Sweet Soy Sauce: Mix all the listed ingredients together.
• Prepare the Chicken Soup: Do not let the remaining chicken stock go to waste. It is both tasty and healthy. Heat the chicken stock in a sauce pan. Dilute the chicken stock with water until it is not too salty. Bring it to a light boil and cook your favorite lettuce or cabbage in it for roughly 1 minute. Garnish with chopped green onions and serve on the side.