PPC Soya Sauce Chicken

 Here is the recipe for PPC Soya Sauce Chicken

Ingredients

1.5 kg whole chicken, keep the chicken head and neck intact, do not chop and throwaway

1 tbsp cooking oil

50g white rock sugar

50g honey rock sugar

1 cinnamon stick

2 star anise

3 dried bay leaves

5 small onions, remove skin and smashed lightly

5 cloves garlic, remove skin and smashed lightly

2 bunches spring onions, keep the roots, washed clean

4 slices old ginger, remove skin

1 litre water

1 cup thick dark soy sauce / thick caramel soy sauce

Marinade

1 tsp salt

1 tbsp thick dark soy sauce or thick caramel soy sauce

Glaze

1 tbsp maltose 

½ tbsp hot water

Method

Prepare the chicken and glaze

1. Rub the outside and inside of chicken with coarse salt. Rinse well and pat dry with 

kitchen paper towel.

2. Mix the salt and thick dark soy sauce or thick caramel sauce together. Rub the 

marinade all over the chicken. Keep aside for 20 to 30 minutes. 

Note: If cooking later, please keep the marinated chicken in a plastic bag and keep in 

the fridge. Bring out the chicken, one hour before cooking. Chicken must be in room 

temperature before cooking.

3. Mix the maltose with hot water and set aside. This glaze is to glaze the chicken after it 

is cooked.

Cooking the chicken

1. Press Saute/Sear High Temp on PPC Control Panel. Press Start (00:02)

2. Pour 1 tbsp oil into the pot. Once hot, add in the garlic, small onions, ginger, 

cinnamon stick, star anise and bay leaves. Use a wooden spoon or silicon ladle, sauté 

till fragrant.

3. Then add in the 1 litre of water, 1 cup thick dark soy sauce, spring onions and rock 

sugars. Cover the pot with a lid, NOT the pressure cooker lid. Bring to a boil.

4. Once the sauce is boiling, remove the lid. Hold the chicken by its neck and lower it 

into the sauce, and then lift it up. (It is like dunking the chicken into the sauce). Do 

this 3 times to tighten the chicken skin.

5. After the 3rd time, put the whole chicken into the pot, with breast side facing down 

and make sure ¾ of chicken is immersed in the sauce. Switch off the PPC.

6. Close the pot with the pressure cooker lid and turn valve to Seal, on the top of the 

lid.

7. Press Pressure Cook on the PPC Control Panel.

8. Select Meat/Poultry, then press Start (00:15).

9. When the cooking is done, cover the valve with a damp cloth, turn the valve to Vent, 

on top of the lid. 

Note: The damp cloth is to prevent the steam & some sauce, from shooting 

all over the place.

10. Keep the chicken in PPC for 10 minutes. Then turn the lid to open.

11. Gently lift the chicken up from the pot onto a plate. Brush the chicken with the 

prepared glaze.

12. Cut the chicken into bite size pieces and pour the sauce over the chicken pieces and 

serve with rice or noodles and vegetables.

Note:  Do NOT throw away the sauce.

Strain the left over sauce. Keep in the fridge or freezer. You can re-use the sauce to 

braise chicken wings or chicken legs.