Recipe Book

33
the Fast Slow GO
™
SPR680 UK B21
Hainanese Chicken
Prep time:
20 minutes
Pressure cook:
For the chicken - 60kPa / 30 minutes* / Auto Quick Release
For the rice - 50kPa / 10 minutes* / Pulse Release
Slow cook:
HI 3 hours / LO 4 hours
Serves: 4
Ingredients
100g fresh ginger
1 head of garlic, divided
1.4kg whole chicken
2 teaspoons salt, divided
400g long grain rice
2 tablespoons vegetable oil
1 tablespoon sesame oil
6 spring onions, thinly sliced
1 teaspoon soy sauce
Method
1. Place the trivet in the cooking bowl and pour in
500ml 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
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 pressure level to 60
and the cooking time to 30 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
625ml 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 stock over the
rice and stir. Close and lock the lid.
8. Select RICE/GRAINS 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. Press STOP to
turn off SAUTÉ/SEAR. Remove from heat, add the
soy sauce and the remaining 1 teaspoon salt.
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.