here’s the recipe :
Ingredients:
1)2 small boneless chicken thighs ( cut into medium size & marinate with seasonings )
2) 2 lap cheong (cut to your desired size )
3)few Chinese mushrooms ( soak until soft , cut 1/2 or 1/3 )
4)2 -3 tbsp dried prawns ( wash & drain)
5)1 big carrot ( cut into cubes )
6)few sliced ginger
7)3-4 garlic ( chop or slice )
8)2-3 shallots ( chop or slice )
9)2 cups rice
10)2 cups water
11)sauce = in a bowl , 1 tbsp dark soy sauce , 1 tbsp oyster sauce, 1 tbsp kicup manis or sweet sauce , 1 tsp sesame oil , dash of white pepper , stir & mix well = sauce
Instructions:
1)use any bake mode or chicken mode , heat 1 tbs oil , add ginger, garlic & shallots & dried prawn , sautΓ© until fragrance , add mushrooms & lap cheong , add chicken pieces , fry until the chicken slightly brown , off the switch , then add rice , at this point , add the sauce , stir well , lastly add cubed carrots & water
2)close the lid , use steam mode KPT 8 mins (seal )
3)when done , after 7-8 mins , release pressure manually , open lid & have a quick stir
4)dish out & garnish with chopped spring onion π
Notes :
1)you can use unseasoned chicken thighs , it doesn't make a lot of difference
2)if use more vege , please reduce a bit of water
~ Christine Wong ~
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, sautΓ©
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.
Mehinder Kaur
Chicken marinated:
Sesame oil (2 tbsp)
Garlic (1 clove)
Ginger (5 cm)
Salt (a pinch)
Rice wine (2 tbsp)
Ingredients for rice π :
Smashed garlic
Ginger (few slices)
Sesame oil (2tbsp)
Salt ( 1 tsp)
Rice ( 3 scoops)
Water (pot indication)
Pandan leaves πΌ π
Method:
Chop ingredients finely with chopper (Philips) and mix all ingredients together. Marinate the chicken, cover it, put in fridge and leave overnight. I left the house remains of ginger and garlic inside the chicken .
Next day, in pressure cooker press high sautΓ©ed and add oil in pot about 1 tbsp.
Add a few slice of finger, *do not cut too thinly *. Add another 5-6 *smashed garlic *. Fry them for 1min. Add desired amount of *uncooked* rice π and continue frying. Add 1 tbsp of sesame oil and sprinkle 1 teaspoon of salt π§ and continue frying. Finally, add water π¦ . Put in pandan leaves π. Finally, put in metal trivet (_PPC should have given u plastic one but I am getting a metal one _). Finally, place the whole marinated chicken on top of the stand, press manual 12mins ```KPT```
That’s it for your Haianese chicken π rice π;))
Serve w your black soya sauce , blender ginger w garlic and chilli ! Deco with coriander and spring onions .
Note: be careful of the water coming out from the chicken when u lift it up . The juice is going to come out so hold the neck at the bottom first . Put in large plate and drain the chicken before cutting
