HAINANESE CHICKEN RICE IN PRESSURE COOKER

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Make this easy Singaporean Hainanese Chicken Rice recipe! Classic comforting chicken and rice meal with a homey chicken soup. Dip the tender & moist Hainanese chicken into sauces packed with sweet, savory & spicy flavors. Eat with a spoonful of fragrant oily rice full of chicken deliciousness. Budget & simple meal that is sooo satisfying to eat! 😀


Hainanese Chicken Rice is one of Jacky’s favorite comfort food. Well, at least he orders it whenever it’s on the menu!! Ah yes, no wonder mom makes the same chicken every time we visit. 😛

We once did a mini Amazing Hainanese Chicken Rice Hunt – mission to find the BEST Hainanese Chicken Rice. LOL~ So far, this hidden dine-in-the-alley-super-busy-and-crowded restaurant in Hong Kong still sits at the throne. Any favorites you know of? If so, please tell me!!! 😀


Making authentic Hainanese Chicken Rice requires quite a bit of work and space. We normally make Hainanese Chicken by poaching the chicken at sub-boiling temperatures until it’s perfectly cooked. However, we wanted to create a simplified, faster, and easier pressure cooker version using just the chicken legs.




Ingredients for Hainanese Chicken Rice in Pressure Cooker Recipe

Whole chicken legs
Green onions
Shallot
Garlic
Ginger
Unsalted chicken stock
Sea salt
Olive oil
Jasmine rice
Water
Lettuce or cabbage



Sweet Soy Sauce: Dark soy sauce, Shaoxing wine, Chicken stock, Sugar, Sesame oil
Green Onion Ginger Sauce: Green onions, Ginger, Peanut oil, Salt – its strong flavors truly elevate the chicken taste with a gingery spice kick.
Chicken Chili Sauce: Hot sauce, Ginger, Garlic, Lime, and Chicken stock.

Though the Hainanese chicken is the star of the dish, the sauces and fragrant oily rice are the soul. We love how this complete pressure cooker chicken meal complements each other with well-balanced flavors. Plus, it has nearly zero waste! 😀
Tools for Hainanese Chicken Rice in Pressure Cooker Recipe


Tips for Hainanese Chicken Rice in Pressure Cooker Recipe

In Step 4, why do we need to plunge the chicken legs in an ice bath and rest on a cooling rack?

Plunging the chicken legs in an ice bath or running it under cold water will immediately stop the cooking process and firm up the skin. We tested the difference between 2 chicken legs with or without the cooling process. We found that the cold water made the texture more delicious. No wonder Hainanese Chicken has always been served at room temperature!

Now it’s YOUR turn to grab your pressure cooker and make some Hainanese Chicken Rice!

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HAINANESE CHICKEN RICE IN PRESSURE COOKER
Make this easy Singaporean Hainanese Chicken Rice recipe! Tender, moist Hainanese chicken makes a comforting chicken and rice meal with a homey soup.


Recipe type: Dinner, Lunch, Main Course, Meat, Rice, Soup, Easy
Cuisine: Singaporean
PREP: 15 MINS | COOK: 40 MINS | TOTAL: 55 MINS
SERVING: 2


INGREDIENTSChicken
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 chicken stock or water
1 tablespoon sea salt
1 tablespoon olive oil
Rice
1 cup jasmine rice
½ cup chicken stock from the chicken legs pot
½ cup water
1 tablespoon olive oil
2 cloves garlic, minced
Chicken Stock Soup
Remaining chicken stock
Water
Lettuce or cabbage
Chopped green onions for garnish
Sweet Soy Sauce
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
Green Onion Ginger Sauce
1 stalk green onions, finely chopped
1 tablespoon ginger, grated
1 ½ tablespoon peanut oil, heated
Salt to taste
Chicken Chili Sauce
2 tablespoons hot sauce
2 tablespoons ginger, grated
3 cloves garlic, minced
1 lime, juiced
1 teaspoon chicken stock from the chicken legs pot


INSTRUCTIONS
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 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 astrainer 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 Chili 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.


HAINANESE CHICKEN RICE IN PRESSURE COOKER HAINANESE CHICKEN RICE IN PRESSURE COOKER Reviewed by Admin on December 20, 2018 Rating: 5
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