Recipe Book

33
the Fast Slow Go
™
BPR680 USC B21
Hainanese Chicken
Prep time: 20 minutes
Pressure cook:
For the chicken – 12.0 psi / 15 minutes / Natural Release
For the rice – 7.5 psi / 5 minutes / Pulse Release
Slow cook: For the chicken - HI 3 hours / LO 4 hours
Serves: 4
Ingredients
3½ oz (100g) fresh ginger
1 head of garlic, divided
3 lb (1.35kg) whole chicken
2 teaspoons kosher salt, divided
2 cups (400g) long grain rice
2 tablespoons vegetable oil
1 tablespoon sesame oil
6 green onions, thinly sliced
1 teaspoon soy sauce
Method
1. Place the trivet in the cooking bowl and pour in
2 cups (480ml) water.
2. Peel the ginger and place the trimmings in
the cooking bowl. Finely grate the ginger and
set aside.
3. Remove 4 cloves of garlic. Cut the remaining
garlic head in half crosswise and place in the
cooking bowl. Peel and finely grate the 4 cloves
garlic and reserve.
4. Place the chicken on the trivet, breast side up.
Season with half the salt. Close and lock the lid.
5. Select MEAT and adjust the cooking time to 15
minutes to pressure cook OR select SLOW COOK
and adjust the cooking time for HI to 3 hours or
LO to 4 hours and press START.
6. When cooking has completed, carefully remove
the chicken and trivet. Strain the stock and reserve
2½ cups (600ml) for the rice. If there is not enough
stock, top up with water.
7. Place the rice in a sieve and wash well in cold
water until the water runs clear. Drain well and
place in the cooking bowl. Pour the reserved 2½
cups (600ml) stock over the rice and stir. Close
and lock the lid.
8. Select RICE and press START.
9. When cooking has completed, remove the rice
from the bowl, set aside and keep warm.
10. Wash and dry the cooking bowl and return to
the cooker.
11. Select SAUTÉ/SEAR and press START to
preheat the cooking bowl. Once preheated,
add the oils, onions, ginger and reserved
garlic and cook, stirring occasionally for
4 minutes, until soft. Remove from heat, add
the soy sauce and remaining 1 teaspoon salt.
Press STOP to turn off SAUTÉ/SEAR.
12. Cut the chicken into pieces and spoon over the
ginger sauce. Serve with the rice.
*Cooking time excludes the building and releasing
of pressure.